Bonnies Krispy Caramel Cream Pie Food

COCONUT CREAM PIE WITH SALTED LIME CARAMEL

Steps:

• For the pie crust: Pulse the flour, confectioners' sugar and salt in a food processor. Add the butter and pulse until a coarse meal forms. Drizzle in the yolk and pulse until the mixture reaches a cornmeal-like consistency. Remove from the processor and gently divide the dough among six 6-inch pie tins. Gently press the dough into the tins and up against the edges. Poke the bottom of the crusts a few times with a fork. Butter 6 squares of aluminum foil (large enough to cover the pie crusts) and press one, butter-side down, into each crust. Freeze until hard, 20 to 30 minutes.
• Preheat the oven to 425 degrees F.
• Spread the coconut on a baking sheet and toast in the oven, tossing once, until toasted, about 3 1/2 minutes.
• Bake the pie crusts in the oven until the edges are golden, about 15 minutes. Allow to cool and then carefully remove and discard the foil. Set the pie crusts aside until ready to fill.
• For the coconut pastry cream: Bring the coconut milk and cream of coconut to a simmer in a medium saucepan.
• Add the sugar and cornstarch to the bowl of a stand mixer with a whisk attachment. Whisk until combined, then add the egg and yolks and whisk on high speed until the mixture reaches a pale yellow color and it drops down like ribbons when you lift the whisk.
• Add a couple of ladlefuls of the hot coconut milk mixture to the egg mixture and whisk to temper the eggs, then pour all of the egg mixture into the coconut milk saucepan and return to medium heat. Whisk vigorously and constantly until the custard starts to boil and thicken.
• Place a bowl over an ice bath and strain the pastry cream into the bowl to remove any lumps. Place a layer of plastic wrap on the surface of the pastry cream to prevent a skin from forming. Refrigerate over the ice bath until cool and firm, 15 to 20 minutes.
• Whip the heavy cream in a medium bowl until it reaches stiff peaks, refrigerate until ready to use.
• For the salted lime caramel: Add the sugar to a medium saucepan. Pour 1/4 cup of water and squeeze the lime juice over the sugar, swirling the pan to fully moisten. Cook over medium-heat until bubbling and deep amber in color, 15 to 20 minutes. Turn off the heat, carefully whisk in the cream. Whisk in the butter piece by piece. Finish with a sprinkling of fleur de sel.
• For the candied key lime slices: Preheat the oven to 250 degrees F. Line a baking sheet with a silicone mat. Make a simple syrup: Heat the sugar and 1 cup of water in a small saucepan until the sugar is dissolved. Remove from the heat and let cool.
• Slice the key limes into 1/16-inch slices with a mandolin. Brush the slices with the simple syrup and place in a single layer on the prepared baking sheet making sure they do not overlap. Bake for 30 minutes. Allow to cool before using.
• For serving: Whisk the coconut custard until it is light and smooth. Gently fold in the whipped cream. Spoon the mixture into the pie crusts. Top with the toasted coconut flakes. Place a spoonful of the salted lime caramel on each plate and place a pie on it. Drizzle with more salted lime caramel and garnish with a candied key lime slice.

CARAMEL CREAM PIE WITH CRISPY RICE TOPPING

Steps:

• PREPARE THE CRUST:.
• Preheat the oven to 350°F
• Spread the hazelnuts in a glass pie plate and toast for about 8 minutes, until lightly golden and fragrant; let cool.
• Transfer the nuts to a mini food processor and coarsely grind.
• Pour the ground nuts into a medium bowl and add the graham cracker crumbs, sugar and butter; mix until evenly moistened.
• Press the crumbs over the bottom and up the side of the pie plate in an even layer.
• Bake the crust for 8 minutes, until barely set.
• Transfer the pie plate to a rack to cool.
• PREPARE CARAMEL PUDDING:.
• Meanwhile, in a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves.
• Cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 minutes.
• Remove from the heat.
• Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
• In a small glass bowl, combine 1/4 cup of the milk with the vanilla; sprinkle the gelatin on top and let stand until softened.
• In a large glass measuring cup, whisk the remaining 2 3/4 cups milk with the cornstarch and kosher salt.
• Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes.
• Remove from the heat and whisk in the egg yolks, one at a time.
• Return the mixture to a boil and cook until thickened once again, about 5 minutes.
• Whisk in the gelatin mixture.
• With a rubber spatula, gently spread the caramel pudding in the cooled crust.
• Tap the pie plate gently on a work surface to settle the pudding.
• Press a piece of plastic wrap directly on the surface of the pie and refrigerate overnight.
• MAKE THE RICE TOPP[ING:.
• Line a rimmed baking sheet with parchment paper and coat with vegetable spray.
• In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat.
• Lower the heat to moderate and simmer undisturbed until a deep-amber caramel forms, about 5 minutes.
• Remove the caramel from the heat and stir in the salt and rice cereal.
• Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
• Break the crispy rice into shards; transfer to a sturdy plastic bag.
• Using a rolling pin, crush the topping into small pieces.
• Spread the whipped cream on top of the chilled pie, making deep swirls.
• Top the pie with the crispy rice and serve.

KRISPY CREAM PIE

Steps:

• Mix together 1/3 cup peanut butter, corn syrup, and rice cereal. Pat into the bottom of two 9-inch pie plates.
• Mix softened ice cream with 1/4 cup peanut butter. Spread into the crusts. Freeze until firm, about 1 hour. Drizzle with chocolate syrup before serving.

CARAMEL CREAM PIE WITH CRISPY RICE TOPPING

Steps:

• MAKE THE CRUST:.
• Preheat the oven to 350°F
• Spread the hazelnuts in a 10" glass pie plate and toast for about 8 minutes, until lightly golden and fragrant; let cool.
• Transfer the nuts to a mini food processor and coarsely grind.
• Pour the ground nuts into a medium bowl and add the graham cracker crumbs, sugar and butter; mix until evenly moistened.
• Press the crumbs over the bottom and up the side of the 10" pie plate in an even layer.
• Bake the crust for 8 minutes, until barely set.
• Transfer the pie plate to a rack to cool.
• MAKE THE CARAMEL PUDDING:.
• In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves.
• Cook over moderate heat, undisturbed, until a deep-amber caramel forms, about 8 minutes.
• Remove from the heat.
• Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
• In a small glass bowl, combine 1/4 cup of the milk with the vanilla; sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups milk with the cornstarch and kosher salt.
• Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes.
• Remove from the heat and whisk in the egg yolks, one at a time.
• Return the mixture to a boil and cook until thickened once again, about 5 minutes.
• Whisk in the gelatin mixture.
• With a rubber spatula, gently spread the caramel pudding in the cooled crust.
• Tap the pie plate gently on a work surface to settle the pudding.
• Press a piece of plastic wrap directly on the surface of the pie and refrigerate overnight.
• MAKE THE CRISPY RICE TOPPING:
• Line a rimmed baking sheet with parchment paper and coat with vegetable spray.
• In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat.
• Lower the heat to moderate and simmer undisturbed until a deep-amber caramel forms, about 5 minutes.
• Remove the caramel from the heat and stir in the salt and rice cereal.
• Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
• Break the crispy rice into shards; transfer to a sturdy plastic bag. Using a rolling pin, crush the topping into small pieces.
• Spread the whipped cream on top of the chilled pie, making deep swirls.
• Top the pie with the crispy rice and serve.
• PREPARE IN ADVANCE:.
• The rice topping can be stored in an airtight container for up to 3 days, &. the pie can be refrigerated for up to 6 hours.
• D E L I C I O U S!