COCONUT RICE PUDDING PIE
This chilled rice pudding pie is adapted from the popular dessert at MeMe's Diner in Brooklyn, NY. A sesame-stick-crumb crust is covered in a thick layer of coconut milk caramel. It provides a sweet-and-salty, crunchy-and-chewy base for creamy layers of coconut rice custard and rum whip.
Provided by Bill Clark
Categories Pie Dessert Sesame Butter Milk/Cream Coconut Rice Egg Rum
Yield Makes one 9" pie
Number Of Ingredients 26
Steps:
- Make the crust:
- Preheat oven to 350°F. Pulse sesame sticks and granulated sugar in a food processor until finely ground. Add butter and continue to pulse until dough sticks together when pressed with your fingertips.
- Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Chill in the freezer until firm, about 15 minutes. Bake crust until golden brown and set, 12-15 minutes. If the crust has slouched while baking, use measuring cup to fix. Let cool.
- Make the pudding:
- Mix gelatin into 1/4 cup warm water in a small bowl; set aside to bloom.
- Heat coconut milk, cream, and 1/2 cup granulated sugar in a large heavy saucepan over medium-high until simmering, about 4 minutes, then reduce heat to medium-low.
- Whisk cornstarch, salt, and remaining 1/2 cup granulated sugar in a medium bowl. Add eggs and continue to whisk until well combined. Whisking constantly, slowly pour half of milk mixture into egg mixture to temper. Pour egg mixture back into pan, stir in rice, and bring to a boil over medium heat, stirring constantly and scraping bottom and sides of pan until thick and big bubbles are rising to the surface, about 4 minutes. Remove from heat and stir in gelatin until dissolved, then transfer to a large bowl or resealable container. Let cool slightly. Place plastic wrap directly on surface of pudding to prevent a crust from forming and chill at least 2 hours and preferably overnight.
- Make the caramel:
- Bring coconut milk and brown sugar to a boil in a medium saucepan over medium heat, whisking to combine. Reduce heat to medium-low and cook, stirring often with a rubber spatula, until reduced to a thick, glossy sauce, 10-15 minutes.
- Remove from heat and whisk in butter and salt. Pour caramel into cooled crust and tilt to coat bottom of crust. Freeze until set, about 15 minutes.
- Make the rum whip and assemble the pie:
- Beat cream in a stand mixer fitted with the whisk attachment until soft peaks form, 3-4 minutes. Add rum, powdered sugar, and salt and continue to beat until stiff peaks form. Chill two-thirds (about 3 cups) of the whipped cream until ready to use. Fold remaining cream into chilled rice pudding.
- Fill pie shell with pudding. Chill at least 2 hours and up to overnight. When ready to serve, re-whip rum cream until it holds stiff peaks and pile on top of rice pudding. Sprinkle with toasted coconut and slice to serve.
RICE PIE CRUST
This pie crust is LOW in calories & can be used for a lots of different fillings, such as onion pie or tomato pie.
Provided by Darlene Summers
Categories Pie
Time 12m
Yield 1 9inch pie shell, 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and mix thoroughly.
- Press into the bottom and up sides of 9-inch GLASS pie plate.
- Microwave on HIGH till cheese is melted (about 1 1/2 to 2 minutes).
Nutrition Facts : Calories 590.5, Fat 17.9, SaturatedFat 9.7, Cholesterol 225.5, Sodium 311.9, Carbohydrate 81.4, Fiber 1.3, Sugar 0.5, Protein 22.7
CRUSTLESS RICE PUDDING PIE
This is another of my mom's recipes. We call it a pie because each serving is firm, like a pie filling, rather than having a pudding consistency. The rice portion sinks to the bottom of the casserole, and a lovely custard pudding rises to the top. Hope you enjoy!
Provided by Linda Seide
Categories Puddings
Time 1h
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 degrees. Grease a 2 quart casserole dish.
- 2. Cook rice in unsalted water until done, according to the box directions.
- 3. Add the butter and sugar, and stir well to incorporate.
- 4. In a large bowl, mix the regular milk with the evaporated milk, and then add 3 well-beaten eggs.
- 5. Add the vanilla and raisins (if using) to the milk and eggs and then add entire mixture to the cooked rice, blending lightly.
- 6. Place entire mixture in 2-quart casserole; sprinkle cinnamon on top.
- 7. Bake until set, approximately 1/2 hour. Take out and set aside to cool. After it is completely cooled, you may refrigerate. Not before though, or the custard won't set properly.
- 8. Enjoy!
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