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Monday, January 21, 2008

Cream Pie 2

This is one of my mother-in-law's recipes but it looks like a spin-off from Chrisell's recipe a few posts down, so for the sake of consistency, I'll call it Cream pie 2.


3 eggs
1 cup + 3 teaspoons sugar
3 tablespoons flour
1 lb (500 g) heavy whipping cream
1/2 oz (14 g) gelatine, for Americans, that's two envelopes of Knox gelatine.
1 cup fruit - berries work best, but sliced banana is good too
1/4 cup of cold water


For the base:
Separate one egg white from the yolk - for how to, see here.
Set egg white aside, beat yolk with the remaining 2 eggs, 3 teaspoons of sugar and the flour.
Pour batter into a buttered pie dish.
Bake at 350F/175C for 6-7 minutes or until lightly brown.
Let base cool.

For the filling:
In a large bowl beat whipping cream with sugar until it forms soft peaks.
In a separate bowl beat egg white until it forms soft peaks.
When egg white is properly beaten, it should cling to the bowl when the bowl is flipped.

That is not of paramount importance in this recipe, but it is if you are making meringue.

For gelatine:
Soak gelatine in cold water.
Put the dish containing gelatine in another dish filled with water and put the whole constuction on the stove on low heat.
Continously stir until gelatine is dissolved.
Let it cool a little bit.

OT: should we make one post with instructions on how to work with gelatine, separate egg whites etc., so everybody can reference to it?

Add fruit (chopped or sliced if necessary) to whipped cream mixture and stir with a wooden or plastic spoon - no mixer at this point!
Add whipped egg white and stir.
Add gelatine and stir.
Pour everything on the cooled base and leave in the fridge for at least 4 hours.

I didn't get to take a picture before the pie was cut:

1 comment:

Siri said...

Yes, I ditto the gelatin idea, though I don't recommend using the stuff.