For my mom’s 92nd birthday she requested Cinnamon
Cream Pie, a recipe she made when I was growing up in Stafford KS; it was and still is a family
favorite.
The pie is easy enough to make, however I’ve noticed that
sometimes if the egg yolks are not thoroughl mixed with the dry ingredients in
step #1 that the finished pudding is lumpy and needs to be pressed through a
sieve . . . so I adapted the recipe and now use a food processor to avoid that
problem.
Although you can use a favorite pie crust, I recommend Craig & Vicky Chamberlin’s No-Roll Pie Crust.
Cinnamon Cream Pie Makes one 8 or 9” pie
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups whole milk scalded (heat to 150° to 165°), partially cooled
2 large eggs* — separate the yolks from the whites being careful not to contaminate the whites with the yolks and avoid letting whites come into contact with any other fat
1/2 teaspoon vanilla
2 tablespoons butter
1/4 cup granulated sugar
1 (8 or 9”) pie crust, baked in advance
Ground cinnamon (1 ½ to 2 teaspoons) for sprinkling
- In the work bowl of a food processor, using the metal blade,
combine 3/4 cup sugar, flour, salt and egg
yolks; process until all ingredients are throughly combined and then a minute or two longer . . . until mixture is the consistency of fine powdered sugar.
- Slowly add about 1/2 cup of the partially cooled milk while the processor is running (this is done to prevent cooking of the egg yolks).
- Pour sugar-egg mixture back in the saucepan with the
remaining scalded milk; cook until thickened – mixture should coat a metal teaspoon.
- Remove from heat and add vanilla and butter and then allow to cool.
- When pudding is cool, beat egg whites until foamy and then gradually add
the with 1/4 cup sugar and beat until stiff peaks form.
- Gently fold the cooled pudding into egg whites — add about 1/3 of mixture, fold and then repeat.
- Add pudding mixture to the baked pie crust.
- Liberally sprinkle top of pie with ground cinnamon.
*Egg Safety Note: This recipe was created before the concern about consumption of raw egg
whites. To avoid a safety issue, use
pasteurized eggs for this recipe.
Mom eating her Cinnamon Cream Pie! |
Recipe without photos . . .
Cinnamon Cream Pie Makes one 8 or 9” pie
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups whole milk scalded (heat to 150° to 165°), partially cooled
2 large eggs* — separate the yolks from the whites being careful not to contaminate the whites with the yolks and avoid letting whites come into contact with any other fat
1/2 teaspoon vanilla
2 tablespoons butter
1/4 cup granulated sugar
1 (8 or 9”) pie crust, baked in advance
Ground cinnamon (1 ½ to 2 teaspoons) for sprinkling
- In the work bowl of a food processor, using the metal blade, combine 3/4 cup sugar, flour, salt and egg yolks; process until all ingredients are throughly combined and then a minute or two longer . . . until mixture is the consistency of fine powdered sugar.
- Slowly add about 1/2 cup of the partially cooled milk while the processor is running (this is done to prevent cooking of the egg yolks).
- Pour sugar-egg mixture back in the saucepan with the remaining scalded milk; cook until thickened – mixture should coat a metal teaspoon.
- Remove from heat and add vanilla and butter and then allow to cool.
- When pudding is cool, beat egg whites until foamy and then gradually add the with 1/4 cup sugar and beat until stiff peaks form.
- Gently fold the cooled pudding into egg whites — add about 1/3 of mixture, fold and then repeat.
- Fold the above mixture over egg whites that have been beaten stiffly with 1/4 cup sugar
- Add pudding mixture to the baked pie crust.
- Liberally sprinkle top of pie with ground cinnamon.
*Egg Safety Note: This recipe was created before the concern about consumption of raw egg whites. To avoid a safety issue, use pasteurized eggs for this recipe.
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