MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creme Brulee Pie
Categories: Pies, Pastry, Dairy
Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
1 1/2 c (195 g) all-purpose flour;
- more for dusting
3/4 ts Kosher salt
6 oz (170 g) unsalted butter;
- cubed, chilled
7 tb (to 9 tb) ice water

MMMMM--------------------------FILLING-------------------------------
1/2 c + 3 tb (145 g) granulated
- sugar
4 lg Egg yolks
3/4 ts Vanilla bean paste or
- vanilla extract
1/4 ts Kosher salt
1/8 ts Freshly grated nutmeg
1 1/2 c (360 ml) heavy cream;
- chilled

PREPARE THE CRUST: In a food processor, blend the flour and 3/4
teaspoon salt on high for 5 seconds to combine. Open the lid and
scatter the cubes of butter evenly across the top, reattach the lid,
and pulse until the butter is about the size of peas or a little
larger. Drizzle in 5 tbl of the water through the lid while
continuing to pulse. If the mixture is still dry, drizzle in more
water, adding 1 tablespoon at a time and stopping once the dough is
properly moist. Check as you go by pinching the mixture between your
fingertips: It should look crumbly but it should hold together when
you squeeze it. You should be able to compress it without it sticking
too much to your fingers.

Set a sheet of plastic wrap on your work surface and dump the dough
into the center of it. Wrap it up tightly and compress the dough into
a flat, smooth disk. Refrigerate the disk at least 30 minutes, or up
to 2 days.

Remove the chilled dough from the fridge. On a lightly floured work
surface, quickly roll the dough out into an even 13" round, making
sure to occasionally turn, flip and lightly dust the dough and
rolling pin as you go. Carefully transfer the crust to a 9" glass pie
plate, making sure not to stretch it as you nestle it into the
corners of the plate.

Using scissors, trim away the rough edges of the dough and tuck the
remaining overhang under itself to create a thicker edge that rests
on the rim of the pan. Crimp the edges using your fingertips or the
tines of a fork, then place the entire plate in the freezer for
another 30 minutes to harden.

Set the oven @ 425+#F/218+#C and position a rack in the center of the
oven. Remove the crust from the freezer and place a sheet of
parchment on top of the pie crust, making sure it extends far beyond
the edges of the pie, and top the paper with pie weights or uncooked
beans. Bake for 30 minutes before removing the weights and parchment,
and then bake for another 12 to 15 minutes until the bottom is light
golden brown. Transfer the pie crust in its pie plate to a wire rack
to cool completely, at least 30 minutes.

While the pie crust cools, set the oven @ 300+#F/150+#C and prepare the
filling: In a stand mixer fitted with a whisk attachment, add 1/2 cup
granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and
beat on high speed for 3 minutes, stopping to scrape down the sides
and bottom of the bowl halfway through. The mixture will be very pale
and have a marshmallow-like consistency. Reduce the speed to medium,
and with the mixer still running, slowly drizzle in the heavy cream,
beating until completely combined.

Pour the mixture into the cooled crust and bake until the pie is set
around the edges and jiggly in the center, 40 to 50 minutes. Remove
from the oven and allow to cool at least 20 minutes before placing in
the fridge, uncovered, to chill overnight (or at least 4 hours, or up
to 2 days).

When ready to serve, heat the oven to broil and place a rack 3" to 4"
away from the heat source. Remove the pie from the fridge and using a
sheet of aluminum foil and a pair of scissors, cut a hole out of the
center of the foil to create a frame that will expose the filling of
the pie but covers the crust. Secure it firmly so it's hugging the
crust and sides of the plate. Sprinkle the remaining 3 tablespoons
granulated sugar over the filling, and place the pie directly under
the broiler for 3 to 6 minutes, watching closely and rotating the pan
and foil as needed, until the sugar begins to bubble and burn all
over.

Remove from the oven, allow 3 to 5 minutes to cool so the sugar can
harden, then gently tap the surface with a knife to break up the
sheet of sugar around the areas you intend to cut. Slice and serve
immediately, before the sugar softens.

By Jerrelle Guy

Yield: One 9" pie (about 8 servings)

RECIPE FROM: https://cooking.nytimes.com

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