Directions: |
Directions:Preheat oven to 325º
Make pie crust
Warm milk and beat eggs
Sift flour, sugar, salt, and add to beaten eggs; add warm milk, vanilla and lemon zest; cook until thick
Pour into pie crust; bake until golden brown. |
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Notes: |
Personal
Notes: Italian Cream Filling
6 egg yolks
1 cup sugar
3/4 cup Bob’s Red Mill All Purpose Flour
1 quart whole milk
1 teaspoon vanilla extract
1 rind from 1 orange
1 rind from 1 lemon
1 teaspoon cocoa powder OFF TO THE SIDE
Instructions
First, make pie crust dough. Combine butter, sugar, vanilla, egg + milk. Slowly add in flour + baking powder.
Divide dough in half. Roll into two circles. Wrap in saran wrap and put in the refrigerator until ready to use. You *must* wrap the dough to avoid it from drying out.
Make the cream. Add all ingredients except rinds + cocoa powder into mixing bowl. Mix using a whisk or whisk attachment.
Using a fine mesh strainer, strain the mixture into a pot. This part is important to help get the bits of egg/flour and avoid clumpy cream. You may need to strain twice.
Add lemon and orange peel to the pot with strained cream mixture.
Turn stove on medium heat and add pot to stove. Stir mixture constantly in the same direction, using your spatula to scrape along the bottom so the cream doesn’t stick. The mixture might get lumpy, but keep stirring for about 5 minutes.
When the cream mixture starts to boil, boil it low for 3-5 minutes.
Turn off heat. Remove rinds from the cream mixture, using a spatula to scrape the cream off the rings. If your cream is lumpy, you can run it through a strainer again.
Preheat oven to 375.
Take 1 cup of cooked cream and put it aside in a small dish.
Mix together the cocoa powder with the 1 cup of cream off to the side until smooth to make your chocolate cream.
Prepare a greased 9” pie plate. Roll out pie crust on a lightly floured surface.
Place rolled out bottom crust in the pie dish. Press gently until it’s smooth against the pie dish.
Put vanilla cream around the edge of pie + chocolate cream in the center. See above for photo.
Add top of crust to pie. Form edges of crust with your knuckles
Using a sharp, small paring knife – slice vents into the top of the crust.
Bake at 375 for 20 minutes.
Allow pie to cool at room temperature for about an hour and place in the refrigerator for to chill at least 24 hours before serving.
When ready to serve, dust with powdered sugar + enjoy!
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