everybody loves a cream pie right? we had family visiting from boston the other day so i whipped up a southern cream pie with some florida lemons.
it's an easy one to make and eat!
-pre-heat the oven to 450 degrees to pre bake your crust. you can make your own or use a store bought one, hopefully your crust will look prettier than mine! When your 9 inch crust is ready to bake, bake for about 9-11 minutes or until the crust begins to brown. if your crust bubbles while baking, poke with a fork to let the air out.
-to make the custard use a medium sized sauce pan. add 1/4 cup corn starch, 3/4 cup unrefined sugar, 1/4 tsp sea salt, 1/4 tsp cardamon.... and stir until combined.
-in a small bowl beat 3 egg yolks and 2 1/2 cup whole milk, and the zest from 3 lemons. when mixed pour into the sauce with your dry ingredients
-on medium heat, whisk your custard until it begins to thicken, about 5 minutes
-remove from heat and add 2 Tbsp of unsalted butter, and the juice from 3 lemons. Stir into custard
-put in a bowl and chill until you are ready to assemble pie
-while custard is cooling, make your whipped cream. in a large bowl pour 1 1/2 pints of organic heavy whipping cream and whip with an electric mixer or hand held immersion blender. When it begins to thicken, add 3 Tbsp maple syrup and 1 Tbsp vanilla. mix until thickened. be mindful to not over-beat or it will begin to separate and turn to butter.
-when your custard and pie shell are cooled you can assemble pie. carefully spoon a layer of custard into the shell and then spoon your whipped cream
-return to your refrigerator and chill until ready to serve. i put some zest and cardamon on top just before serving but that is optional.
recipe and photo by kristen bach