Rich And Velvety Custard Pie 2003 1st Place Custard Recipes

ORANGE COCONUT PIE - 2003 1ST PLACE CITRUS

Steps:

• Pie Crust:
• Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
• Filling:
• In saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice.
• Turn into pastry shell. Refrigerate.
• Meanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling.
• Top with whipped topping and sprinkle with shredded coconut as desired. Chill until serving.

FRUITS OF THE FOREST PIE-2003 FIRST PLACE NUT

Steps:

• To prepare crust by hand:
• In a narrow bowl, combine flour, salt and shortening. Using 2 knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain.
• Sprinkle water over flour mixture as you toss with a fork. Don't keep stirring. Turn only about 8 to 10 times. Continue with Step 3 below.
• Or prepare crust using a food processor:
• Chill flour, shortening, butter, water.
• Measure flour into work bowl. Add salt and pulse 3 times.
• Add shortening. Pulse 6 times. Add butter that has been cup up into chunks. Pulse 4 times.
• Add water 1 tablespoon at a time. Pulse after each addition.
• Pour out of bowl onto plastic wrap. Create a 5-inch disk and flatten. Refrigerate.
• After about 15 minutes in the refrigerator, remove your disc. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover the disk with another piece of wrap or parchment. Roll out from the center, until disk is about 11 inches in diameter. Remove top wrap, flour the surface lightly and drape crust over rolling pin. Center over pie plate and put it in. Smooth into 9 1/2-inch pie pan. Remove wrap. Trim edge to about 1/2 inch around outside of pan.
• Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill.
• To prepare filling and topping:
• Heat oven to 350 degrees F.
• Coarsely chop macadamias and almonds, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5 to 6 minutes. Cool. Put hazelnuts into a kitchen towel and rub together to remove skins. Chop hazelnuts.
• Combine filling ingredients. Mix well. Sprinkle chopped nuts on bottom of crust. Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust. Pour filling into pan deflecting on back of a spoon. Larger nuts will rise up to top. Cover edge of crust with foil.
• Bake for 45 minutes to 50 minutes. Test with a stainless steel knife in center. When it comes out clean, it's done. Cool completely on wire rack. Serve after cooling or wrap in heavy foil and refrigerate until next day to serve.

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.