Creamy White Chocolate Custard Pie, 10/26/12 - KATV - Breaking News, Weather and Razorback Sports

Creamy White Chocolate Custard Pie, 10/26/12

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By Diana Harbour, GMAR Producer - bio | email

  • Recipes

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Ghirardelli Chocolate Championship

Meredith Williams of Searcy, 1st Place, 2012 Arkansas State Fair

Pie Crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/3 cup shortening

3 – 4 tablespoons cold water

 

Filling:

1 (12 ounce) can evaporated milk

5 eggs

1 1/2 cup sugar

1 teaspoon vanilla

2 tablespoons flour

1/2 cup butter, melted

1 cup Ghirardelli White Chocolate Chips, slightly melted

1 teaspoon cinnamon sugar (optional)

 

For Pie Crust: Combine flour and salt. Cut in shortening till sizes of peas. Sprinkle 1 tablespoon of water over part of mixture, gently toss with fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface, roll out dough to desired shape and press into a 9-inch pie pan. Do not bake.

 

For Filling: Combine all ingredients and blend on low for 2 minutes. Pour into unbaked pie crust, if desired lightly dust top with cinnamon sugar. Bake in a 325 degree F oven for 40 to 45 minutes, or until pie is firm and golden brown. Serve warm or cool. Drizzle with melted white chocolate or chocolate shavings. May also decorate with chocolate mice made from cherries and chocolate kisses covered with Ghirardelli white chocolate.

 

Yields: 6 to 8 servings.

  • Desserts

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