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Black Bottom Citrus Custard Pie Recipe

  • Buttery crust + a layer of bittersweet ganache + sweet citrus custard.
  • 1 prepared pie crust
  • 3/4 cup heavy cream
  • 4 oz bittersweet chocolate, chopped
  • 4 large eggs + 1 egg yolk
  • 1 1/3 cups granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup freshly squeezed Meyer lemon juice (I used 3 lemons)
  • 1/4 cup freshly squeezed orange juice (I used half an orange)
  • zest of one Meyer lemon
  • zest of 1/4 orange
Black Bottom Citrus Custard Pie Recipe

  1. Press pie crust into 9 inch pie pan. Set aside. Preheat oven to 325 degrees. 
  2. In a large heat-proof measuring cup, heat 1/4 cup of heavy cream for 2 minutes. Pour chopped chocolate into heated cream and whisk to combine. 
  3. Pour ganache into pie crust and spread evenly over the bottom. Chill pie crust in the fridge while you prepare the citrus custard.
  4. In the bowl of a stand mixer, combine eggs and egg yolk, sugar, and salt on medium speed until thick and well combined. 
  5. Turn mixer on low speed and pour in citrus juices, zest, and remaining heavy cream. Blend well. Strain custard with a fine mesh sieve into a medium size bowl.
  6. Place the ganache-lined pie shell on a rimmed baking sheet, and pour strained filling into the crust. 
  7. Bake pie on the middle rack for 30 minutes. The pie is finished when the edges are set but the middle is no longer liquid but still wobbly. 
  8. Allow to cool completely on a wire rack for 2 to 3 hours. Pie can be served slightly warmed, room temperature, or cool (my favorite way). Store pie in the fridge for 2 days or at room temperature for 1 day.

Source: Lakyn Judah
Black Bottom Citrus Custard Pie Recipe Black Bottom Citrus Custard Pie Recipe Reviewed by kuji hara on 6:54 PM Rating: 5

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