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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1/4 cup sugar
1/4 cup shortening
2 beaten eggs
3/4 cup sugar
1/2 cup flour
3 cups milk
2 slightly beaten eggs
2 tsp lemon peel
1 tsp vanilla
1 oz square unsweetened chocolate, chopped
For crust and cutouts: In a bowl, combine the flour sugar and dash of salt. Cut in shortening to fine crumbs. Stir in the eggs. Divide dough in half; form two balls. Roll one ball on a lightly floured surface to a 12 inch circle.
Line a 9 inch pie pan; crimp edges high. Lighly prick shell, line with foil and fill with dry beans to prevent crust from puffing. Bake at 450 for 5 minutes. Remove beans and foil; continue baking 5-7 minutes until golden. Roll out remaining pastry to 1/8 inch thickness. Cut out star shapes. Bake at 400 for 8 minutes.
Filling: Combine the sugar and flour. Blend in milk and lemon peel. Cook and stir until bubbly. Gradually stir about 1 cup of the hot mixture into the eggs; return to saucepan. Cook and stir 2 minutes more. Measure 2 cups filling; stir in vanilla; set aside.
To remaining filling in pan, add chocolate; stir until melted. Pour vanilla into crust. Carefully spoon chocolate filling o top and cut through pudding to marble. To serve, pipe ring of whipped on top of pie and top with start cutouts; chill well.
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MARBLE CREAM PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
1/4 cup sugar
1/4 cup shortening
2 beaten eggs
3/4 cup sugar
1/2 cup flour
3 cups milk
2 slightly beaten eggs
2 tsp lemon peel
1 tsp vanilla
1 oz square unsweetened chocolate, chopped
For crust and cutouts: In a bowl, combine the flour sugar and dash of salt. Cut in shortening to fine crumbs. Stir in the eggs. Divide dough in half; form two balls. Roll one ball on a lightly floured surface to a 12 inch circle.
Line a 9 inch pie pan; crimp edges high. Lighly prick shell, line with foil and fill with dry beans to prevent crust from puffing. Bake at 450 for 5 minutes. Remove beans and foil; continue baking 5-7 minutes until golden. Roll out remaining pastry to 1/8 inch thickness. Cut out star shapes. Bake at 400 for 8 minutes.
Filling: Combine the sugar and flour. Blend in milk and lemon peel. Cook and stir until bubbly. Gradually stir about 1 cup of the hot mixture into the eggs; return to saucepan. Cook and stir 2 minutes more. Measure 2 cups filling; stir in vanilla; set aside.
To remaining filling in pan, add chocolate; stir until melted. Pour vanilla into crust. Carefully spoon chocolate filling o top and cut through pudding to marble. To serve, pipe ring of whipped on top of pie and top with start cutouts; chill well.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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