Peach Cream Pie
For the crust:
200g Marie Biscuits, ground
200g Melted butter
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Combine the marine biscuits and melted butter in a large bowl and stir to mix evenly.
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Press into a 23cm (lined and greased) pie tray and put in refrigerator for later use.
For the pastry cream:
2 Cups milk
100g Sugar
1/2 tsp Vanilla extract
5 Egg yolks
4 tbsp Plain flour
A pinch of salt
60g Soft butter
1 can Peach Halves in Syrup (825g)
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Combine egg yolks and 50g sugar in a bowl and whisk until the mixture is pale and thick. Add the flour and salt and whisk to combine.
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Place the milk, the remaining 50g sugar and vanilla extract in a pot. Cook over medium heat.
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When the milk just begins to boil, remove from the heat.
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Very slowly dribble the hot milk into the egg yolk mixture, stirring continuously.
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When all the milk has been added to the egg yolk mixture, place this mixture in the pot and over a medium heat. Stir constantly until it begins to thicken and bubble.
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Remove from heat, transfer to a bowl and stir in the butter until it is completely blended in.
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Place a piece of cling wrap over the pastry cream to prevent a skin from forming. Leave to cool. (Before using, give it a good stir).
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To assemble, pour cooled pastry cream into the pie tray, then slice and arrange peaches on top. **Glaze some apricot gel on peaches when pastry cream is set.
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Refrigerate until ready to serve.
Kitchen note: It’s better to use smaller pie tray or tart shell for this recipe. Can also add other fruits on top of pastry cream.
Source: from newspaper cutting