Thursday, April 12, 2012

Fresh Fruit Parfait Cookie Pie

Fresh fruit and pastry cream filling on top of a Butter Cookie Crust
What You'll Need:

1 Barbara's Ready-to-Bake Cookie Pie Crust (available on Make-Your-Own page of website)
2 tbsp Red Raspberry Fruit Preserves
1 cup Fresh Strawberries (sliced) or 1 cup Fresh Blueberries
1 1/2 cups Half & Half
1/2 cup Sugar
Pinch of Salt
2 Egg Yolks
2 tbsp Corn Starch
1 tbsp Butter

Instructions:
  • Remove cello wrap and cardboard disk from Barbara's Par-Baked Cookie Pie Crust.
  • Pre-heat oven to 350 degrees.
  • Bake Cookie Pie crust on rack on baking sheet for 5-8 minutes until fully baked.
  • Let cool.

Pastry Cream (*Recipe provided by Executive Chef Steve Capodicasa)

  • Combine 1 cup of Half-and-Half and sugar. Whisk to dissolve. Place over medium heat and bring to a simmer.
  • In small bowl, combine the egg yolks, cornstarch, salt and remaining 1/2 cup of Half-and-Half. Whisk well.
  • Remove the Half-and-Half mixture from heat and add some of this hot liquid into the egg mixture and mix well.
  • Add all of the egg mixture back to the simmering milk and place over the heat.
  • Bring to a boil. Cook for 2-3 minutes whisking constantly. Remove from heat and add butter. Pour into a bowl and chill.

Building the Fresh Fruit Parfait Pie

  • Spread a thin layer of preserves over the fully baked Cookie Pie Crust.
  • Layer on a thicker layer of chilled pastry cream.
  • Neatly arrange fresh fruit pieces on top.
  • Chill until ready to serve.
For more information, Please visit Barbara's Cookie Pies website

$3.00 off Coupon code RTBC300

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