Dessert's

Egg Custard Pie

Crust:

9-inch (23 cm) Crisco Single Crust

Filling:

• 4 eggs
• 1/2 cup (125 mL) granulated sugar
• 1 tsp (5 mL) vanilla
• 1/4 tsp (1 mL) salt
• 2-1/2 cups (625 mL) milk
• Grated nutmeg (optional)

1. For crust, prepare Crisco Single Crust. Do not
   bake. Heat oven to 425°F (220°C).
   


2. Bake at 425°F (220°C) for 5 minutes.
   


3. For filling, beat eggs with fork or at low
   speed of electric mixer until lemon coloured.
   Stir in sugar, vanilla and salt. Stir in milk
   gradually. Mix well. Pour into partially baked
   pie crust. Sprinkle with nutmeg, if desired.
   


4. Bake at 425°F (220°C) for 15 minutes. Reduce
   oven temperature to 350°F (180°C). Bake 20 to 25
   minutes, or until knife inserted in centre comes
   out clean. Cool to room temperature before
   serving. Refrigerate leftover pie.

Makes: One 9-inch (23 cm) pie

Variation:
Coconut Custard Pie: Stir 1/2 cup (125 mL) flake
coconut into egg mixture before baking.

FROZEN STRAWBERRY LEMON MERINGUE TORTE

For the meringue layers:

• 4 large egg whites
• 1 cup granulated sugar

For the lemon filling:

• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water
• 1/2 cup fresh lemon juice
• 2/3 cup granulated sugar
• 3 large egg yolks
• 2 1/2 teaspoons freshly grated lemon zest
• 1/2 cup well-chilled heavy cream

For the strawberry filling

• 1 1/2 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1 1/2 cups sliced strawberries
• 1/3 cup strawberry preserves
• 2 tablespoons granulated sugar
• 3 large egg yolks
• 1/2 cup well-chilled heavy cream

For the frosting

• 1 1/2 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 1 1/4 cups will-chilled heavy cream
• 1/3 cup sour cream
• 2 tablespoons confectioners' sugar

strawberries for garnish if desired

Make the meringue layers:

Line 2 buttered baking sheets with parchment paper
or foil and on them trace 3 circles using the
bottom of an 8 1/2-inch springform pan as a guide.

In a large bowl with an electric mixer beat the
egg whites with a pinch of salt until they hold
soft peaks, add the sugar gradually, beating, and
beat the whites until they hold stiff glossy peaks.

Transfer the meringue to a pastry bag fitted with
a 1/2-inch plain tip, beginning in the middle of
each parchment circle pipe the meringue in a tight
spiral to fill in each circle, and smooth the tops.

Bake the meringues on 2 racks in a preheated 250°F.
oven, switching the baking sheets from one rack to
the other every 30 minutes, for 1 to 1 1/2 hours,
or until they are firm when touched and very pale
golden.

Remove the parchment with the meringue from the
baking sheets, let the meringue cool on it, and
peel off the parchment carefully.

The meringue layers may be made 1 day in advance
and kept, wrapped well in plastic wrap, at room
temperature.

With a serrated knife trim the meringue layers so
that they will just fit inside the 3 1/2-inch
springform pan.

Oil the pan, line it with plastic wrap, leaving
on overhang, and arrange 1 of the meringue layers,
smooth side down, in the bottom.

Make the lemon filling:

In heavy saucepan sprinkle the gelatin over the
water, let it soften for 1 minute, and heat the
mixture over low heat, stirring, until the
gelatin is dissolved.

Whisk in the lemon juice, the sugar, the egg yolks,
and zest and cook the mixture over moderately low
heat, whisking constantly, until it registers 170°F.
on a candy thermometer. Transfer the mixture to a
metal bowl set in a larger bowl of ice and cold water
and stir it occasionally until it is very thick
but not set. In a bowl beat the cream until it
holds soft peaks and fold it into the lemon
mixture.

Pour the lemon filling over the meringue layer
in the springform pan, top it with 1 of the
remaining meringue layers, and freeze the torte
for 1 hour, or until the lemon filling is firm.

Make the strawberry filling:

In a heavy saucepan sprinkle the gelatin over the
water, let it soften for 1 minute, and heat the
mixture over low heat, stirring, until the gelatin is
dissolved. In a food processor or blender purée the
strawberries with the preserves and the sugar, whisk
the purée and the egg yolks into the gelatin mixture,
and cook the mixture over moderately low heat,
whisking constantly, until it registers 170°F. on a
candy thermometer. Transfer the mixture to a metal
bowl set in a larger bowl of ice and cold water and
stir it occasionally until it is very thick but not
set. In a bowl beat the cream until it holds soft
peaks and fold it into the strawberry mixture.

Pour the strawberry filling over the meringue layer
in the springform pan, top it with the remaining
meringue layer, smooth side up, and fold the
plastic wrap overhang over the top. Freeze the
torte for 2 hours, or until it is frozen. The
torte may be prepared up to this point 2 days in
advance and dept wrapped well and frozen.

Make the frosting:

In a small saucepan sprinkle the gelatin over the
water, let it soften for 1 minute, and heat the
mixture over low heat, stirring, until the gelatin
is dissolved. In a bowl beat the heavy cram and the
sour cream with the confectioners' sugar until the
mixture just holds stiff peaks, add the gelatin
mixture in a stream, beating, and beat the frosting
until it holds stiff peaks.

Remove the side of the pan and transfer the torte
to a serving plate, discarding the plastic wrap.
Spread a thin layer of the frosting on the top and
side of the torte and freeze the torte for 10
minutes, or until the frosting is firm. Transfer
the remaining frosting to a pastry bag fitted with
a decorative tip (such as a basket-weave tip),
pipe it over the torte, and freeze the torte for
at least 30 minutes and up to 4 hours. Let the
torte stand in the refrigerator for 30 minutes
before serving and garnish it with the
strawberries.