Rum Carob Cream Pie Recipe
Ingredients
| 1 9-inch CRUMB PIE CRUST prepared and baked in advance | ||
| Milk | 4 Cup (16 tbs), divided | |
| Butter | 2 Tablespoon | |
| Honey | 1/2 Cup (16 tbs), warmed | |
| 4 tablespoons carob syrup | ||
| Cornstarch | 7 Tablespoon | |
| 4 egg yolks, slightly beaten | ||
| Rum | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 cup heavy cream, whipped, or 1 cup sour cream or yogurt | ||
| 1 tablespoon BASIC CAROB SAUCE | ||
Directions
In a heavy-bottom saucepan, over low heat, combine 3/4 cup milk, butter, honey, and carob syrup.
Blend cornstarch with 1/2 cup milk to make a thin paste.
Add remaining milk, stir until well combined, then add to the hot carob mixture, cooking until thickened (about 15 minutes), stirring constantly.
Stir a few tablespoons of the hot mixture into the egg yolks and mix well.
Then add mixture to the hot pudding in the saucepan.
Cook, stirring, for about 1 minute longer.
Remove from heat, add rum, and spoon into baked pie shell.
Chill until firm.
Pile whipped cream, sour cream, or yogurt onto top of the pie.
Drizzle carob sauce over topping for an attractive effect.
Blend cornstarch with 1/2 cup milk to make a thin paste.
Add remaining milk, stir until well combined, then add to the hot carob mixture, cooking until thickened (about 15 minutes), stirring constantly.
Stir a few tablespoons of the hot mixture into the egg yolks and mix well.
Then add mixture to the hot pudding in the saucepan.
Cook, stirring, for about 1 minute longer.
Remove from heat, add rum, and spoon into baked pie shell.
Chill until firm.
Pile whipped cream, sour cream, or yogurt onto top of the pie.
Drizzle carob sauce over topping for an attractive effect.
Chef
