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Receta Sweet Potato Custard Pie In Orange Crust

Name: Sweet Potato Custard Pie In Orange Crust
Ingredients: 3 lrg Large eggs, beaten; 1 c. Granulated sugar; 2 c. Cooked, mashed and sieved sweet potatoes (about 2 large or possibly 3 small); 1/3 c. Lowfat milk; 1/3 c. Light cream; 1/4 c. Butter, melted; 1 Tbsp. Fresh orange juice; 1 tsp Vanilla extract; 1/8 tsp Lemon extract; 1 lrg Healthy pinch of freshly grnd nutmeg (optional); 1 x Unbaked 10-inch Orange Crust Pie Pastry shell (recipe follows); 2 1/2 c. All-purpose flour; 1/2 tsp Salt; 1/2 c. Chilled shortening, cut into small pcs; 1 tsp Grated orange rind; 6 Tbsp. Chilled orange juice (up to 8); 2 tsp Granulated sugar; 1/8 tsp Finely grated nutmeg

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Ingredientes

3 lrg Large eggs, beaten
1 c. Granulated sugar
2 c. Cooked, mashed and sieved sweet potatoes (about 2 large or possibly 3 small)
1/3 c. Lowfat milk
1/3 c. Light cream
1/4 c. Butter, melted
1 Tbsp. Fresh orange juice
1 tsp Vanilla extract
1/8 tsp Lemon extract
1 lrg Healthy pinch of freshly grnd nutmeg (optional)
1 x Unbaked 10-inch Orange Crust Pie Pastry shell (recipe follows)
2Â 1/2 c. All-purpose flour
1/2 tsp Salt
1/2 c. Chilled shortening, cut into small pcs
1 tsp Grated orange rind
6 Tbsp. Chilled orange juice (up to 8)
2 tsp Granulated sugar
1/8 tsp Finely grated nutmeg

Direcciones

Preheat oven to 350 degrees. In a medium bowl, combine Large eggs, sugar and sweet potatoes and beat together to mix thoroughly. Add in the lowfat milk and cream and stir till combined. Add in the butter, orange juice, vanilla extract, lemon extract and nutmeg. Stir to mix well. Pour the mix into the unbaked pie shell and bake 40 to 50 min or possibly till the custard is set and a knife inserted in the middle comes out clean. Best when served hot.
Orange Crust Pie Pastry: In a large bowl, sift together the flour and salt.
Cut in the shortening and orange rind with a pastry blender till the mix is the texture of coarse crumbs. In a small bowl, combine 6 Tbsp. of the orange juice with the sugar and nutmeg. Using a fork or possibly knife, cut the orange juice mix into the flour mix to create a soft dough, adding additional orange juice if necessary. Don't overmix.
Chill for at least 1 hour. Roll out half the chilled dough on a floured surface to create a crust about 10 inches in diameter. Firmly press the crust into a pie plate. Trim edges to 3/4 inch and flute with fingers or possibly crimp with a fork. Repeat with the second half of the dough. Freeze or possibly use immediately.