|
Maui Pine Cream Pie
Author/Submitted by:
Servings: 10
Categories:
Cream-Pie
/
Desserts
/
Pies & Pastries
Ingredients:
mary wilson bwvb02b
pineapple cream filling: 1
cn
crushed pineapple,
(20 oz)
-- (juice pack or light
syrup) 4
egg yolks,
lightly beaten
1
tb
water 1/3
c
cornstarch,
firmly packed
1
c
sugar 1/4
t
salt 2
c
milk 2
tb
butter or margarine 1
t
vanilla
crust: 1 1/2
c
all-purpose flour 2
tb
sugar 1/2
t
salt 1/2
c
butter-flavor shortening 2
tb
unsalted toasted macadamia
nuts,
finely chopped <or>
1/2
c
toasted pecan or walnuts
finely chopped*
cream cheese filling 1
pk
cream cheese,
(8 oz.)
1/2
c
confectioner's sugar 1/2
t
vanilla 1/3
c
toasted unsalted macadamia
nut,
finely chopped*
topping: 1
c
whipping cream,
whipped
1
t
lemon peel,
grated
1
tb
toasted unsalted macadamia
nuts,
finely chopped*
Directions:
1.
For pineapple filling: Drain pineapple. Reserve 1/2 cup pineapple
for cream-cheese layer. Combine egg yolks and water in small bowl. Stir
in cornstarch. Combine sugar, salt, milk, and remaining drained
pineapple in saucepan. Cook and stir on medium heat until mixture
almost boils. Reduce heat to low. Add egg-yolk mixture slowly,
stirring. Cook and stir until thickened. Add butter and vanilla. Remove
from heat; cover surface of mixture and waxed paper. Refrigerate 30
minutes or longer, stirring once or twice.
2.
For crust: combine flour, sugar, and salt in bowl. Cut in
shortening to from pea-size chunks. Add nuts, lemon peel. Add milk.
Toss with fork until dough form a ball. Press between hands to form 5-
6-inch "pancake." Wrap in waxed paper. Refrigerate 15 minutes. Heat
oven to 350~F.
3.
Flour rolling surface and rolling pin lightly. Roll dough into
circle one inch larger all around than upside down 9 inch pie plate.
Loosen dough carefully. Fold into quarters. Unfold and press into pie
plate. Fold edge under. Flute. Prick bottom and sides thoroughly
with fork (50 times) to prevent shrinkage. Bake at 340~F for 15 to 20
minutes or until golden brown. Cool completely.
4.
For cream filling: Combine cream cheese and confectioner's sugar
in bowl. Beat with fork until smooth. Add vanilla. Add nuts and reserve
1/3 cup drained pineapple. Mix well. Spread cream cheese filling over
bottom of cooled baked pie shell. Cover with pineapple cream filling.
5.
For topping: Spread 1/2 cup whipped cream on top center of pie.
Spoon remaining cream into pastry bag with large rosette tip; pipe a
border around pie. Garnish pie with lemon peel, and nuts. If not serving
right away, refrigerate. Makes 10 servings.
6.
*To toast, place about 1/2 cup chopped nuts in baking pan in 340~F
oven. Stir every 2 minutes until brown. Cool.
Source: Good Housekeeping, August 1992.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
| 
