The simple combination of ingredients makes a filling to die for. Chill the pie and serve it with freshly whipped cream.
- One 9-inch pie (8 servings)
- Active time: 20 minutes
- Total time: 1 hour, 5 minutes
- Additional tools: pie plate, rolling pin
Ingredients:
For the Transparent Pie crust:
- 1 cup all-purpose flour
- ¼ cup of granulated sugar
- 1 tsp salt
- 1 ½ tsp water, chilled
- 1/2 cup plus 2 tablespoons of unsalted butter, chilled
For the filling:
- 8 tbs butter, softened
- 2 cups granulated sugar
- 1 cup (about 8 ounces) heavy cream
- 4 medium eggs, beaten
- 2 tbs all-purpose flour
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 375 degrees. Using a food processor, pulse together flour, salt, sugar, water and butter until the dough begins to come together (it will appear crumbly.)
- Remove dough from processor and knead gently, without overworking, until the dough is formed into a 1/2-inch thick disc. Cover with cling wrap, and refrigerate for 30 minutes.
- After the crust has chilled, remove from the refrigerator and allow to rest for five minutes. Using a rolling pin, roll out the crust, then press into a pie plate or tin, crimping the edges and removing any excess dough. Set aside.
- Using an electric hand mixer, beat together butter and sugar until fully smooth, about 3 minutes. Add cream and eggs, beating until smooth, then stir in flour and vanilla with a large spatula.
- Pour filling into crust. Bake until a golden brown crust forms on top and a toothpick inserted comes out clean, about 45 minutes.
From: pie pie do
