Rich And Velvety Custard Pie F N Food

RED VELVET PIE

Steps:

• Preheat the oven to 350 degrees F. Place the prepared pie crust on a parchment-lined baking sheet and refrigerate until ready to fill.
• For the cream cheese layer: Cream the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until smooth, 2 to 3 minutes. Add the egg, egg yolk and vanilla and mix until well combined.
• Spoon the cream cheese filling into the crust and spread evenly. Chill in the freezer to firm the base while you make the second layer.
• For the red velvet layer: Whisk the flour, cocoa powder and salt together in a medium bowl. In the same mixer bowl you used for the cream cheese layer, cream the butter and granulated sugar together until light and fluffy, 3 to 4 minutes. Add the egg and egg white and mix to combine.
• Add the vanilla and food coloring and mix well, then add the dry ingredients and mix until combined. Spoon the red filling into the chilled pie and spread into an even layer.
• Bake until the crust is deep golden brown and the filling springs back when touched lightly in the center, 40 to 45 minutes. Cool completely before slicing. Serve with whipped cream if desired.

RICH AND VELVETY CUSTARD PIE - F-N

Steps:

• Oven 350ºF.
• CRUST:
• Mix all the dry ingredients together and cut in the shortening to resemble course crumbs.
• Beat the remaining ingredients, except the egg white, together and add to flour.
• Stir only to incorporate.
• Wrap in plastic and chill for several hours.
• Roll out and line pie dish.
• Bake for 20 minutes.
• Brush with an egg white and bake an additional 5 minutes.
• FILLING:.
• Preheat the oven to 400ºF.
• Scald the milk and half-and-half.
• Mix together the eggs, sugar, salt and vanilla. Add the hot milk.
• Very carefully pour through a fine strainer and into the pie shell.
• Grate nutmeg over the top of the filling.
• Bake for 10 minutes on the bottom rack and then move to the middle rack and REDUCE the heat to 325ºF.
• Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set.
• It will continue to cook after it is taken out of the oven. Cool on a rack.