Plum Cream Pie
Wednesday, September 18, 2013
Photo by Judith Hausman
Have an after-dinner treat with a slice of cream pie.
I just love cream pie. The original recipe calls for rhubarb, but the not-too-sweet custard is perfect for so many soft fruits. I’ve tweaked and reused it many times with peaches, mixed raspberries and blueberries, or even thinly sliced apples, as long as they aren’t a very hard, dry variety. This time, I have purple prune plums, aka Italian plums, to sink into the nutmeg-scented egg mix. I know the pie will be a hit again for a weekend dessert.
Use your favorite pie crust recipe for the pastry, or even a prepared one, and note that the recipe is flexible. If you like richer custard, use heavy cream or sour cream rather than yogurt or evaporated milk. If you are using sweeter fruit, such as peaches, reduce the sugar by a quarter-cup or so. Use ginger or cinnamon rather than nutmeg. Float a few pretty pastry cutouts on top of the custard, and sprinkle those with a little cinnamon or crystallized sugar, too.
- 3 eggs
- 3 tablespoons thick yogurt or evaporated (not condensed) milk
- 3 tablespoons butter, melted and cooled
- 1 cup sugar (or less)
- 3 tablespoons flour
- 1/2 teaspoon nutmeg
- 5 to 5 1/2 cups prune plums, pitted and quartered
- 1 unbaked 8- to 9-inch pie shell
Heat the oven to 425 degrees Fahrenheit.
In a large bowl, beat together all ingredients, except the plums.
Add the plums, and mix gently. Pour into the prepared pie shell, and bake at 425 degrees for 10 minutes. Then, lower the heat to 375 degrees, and bake for 40 to 50 minutes, until the fruit is soft and the custard is firm.
You might also enjoy these Locavore Recipes:
Pear Custard Pie
Read more of Locavore Recipes »
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