Tamarind Cream Pie Recipes

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TAMARIND CREAM PIE



Tamarind Cream Pie image

With its bright, fruity acidity and a bittersweet depth, tamarind makes for an especially complex cream pie that's a bit like Key lime, but with a molasses-like edge. This is a good dessert to prepare ahead: You can bake and chill the pie up to 3 days ahead, then add the whipped cream and orange zest up to 6 hours before serving. Keep the pie refrigerated until just before you cut it.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

2 cups/170 grams graham cracker crumbs (from about 11 sheets of crackers)
6 tablespoons/85 grams unsalted butter (3/4 stick), melted
1 large orange
4 large egg yolks
1 (14-ounce/400-gram) can sweetened condensed milk
1/2 cup/120 milliliters tamarind paste, extract or concentrate (see tip)
1 to 2 tablespoons lemon or lime juice, to taste (from 1 lemon or lime)
Pinch of fine sea salt
1 cup/240 milliliters heavy cream
1 tablespoon confectioners' sugar

Steps:

  • Prepare the crust: Heat oven to 350 degrees, and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs and butter. Transfer mixture to a 9-inch pie plate, and press it into an even layer on the bottom and up the sides.
  • Place pie plate on a rimmed baking sheet, and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.
  • Meanwhile, prepare the filling: Halve the orange and squeeze the juice from one half. You should have 1/4 cup. If not, squeeze some juice from the other half. Reserve squeezed halves for zesting for garnish.
  • In the bowl of an electric mixer, using the whisk attachment, beat egg yolks until pale and fluffy, about 5 minutes. Turn the mixer to low and slowly add condensed milk, scraping sides if needed. Whisk in tamarind and orange juice until just combined, then whisk in the lemon or lime juice and salt.
  • Scrape mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to 1 day.
  • Just before serving, make the topping: In the bowl of an electric mixer, using the whisk attachment, beat together cream and confectioners' sugar until thick and fluffy. Dollop whipped cream on cooled pie. Finely grate the zest from one of the reserved orange halves over the top of the pie, and serve.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 17 grams, Sodium 273 milligrams, Sugar 36 grams, TransFat 1 gram

PEANUT BUTTER CREAM PIE



Peanut Butter Cream Pie image

Provided by Emeril Lagasse

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 11

1 prepared 9-inch graham cracker crust
1/2 cup chopped salted peanuts
1 cup chocolate sauce
1/4 pound chocolate, shaved into curls
Fresh mint sprigs
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1/2 cup crunchy peanut butter
2 tablespoons milk
1/2 cup chopped roasted peanuts
4 cups heavy cream, whipped until thick, in all

Steps:

  • Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.

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