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Thursday, April 23, 2020

Pandan Custard Pie


Do not adjust your screens! This pie really IS that green!

If you didn't find me on Instagram I applaud you. If you did, you probably saw my little precursor on what pandan is and why you should be getting it for yourself to try. If you don't have it already at home, you're going to have to get it delivered, but there are a LOT of options for that! Even better, I can assure you that - as someone who's been shopping at Asian grocery stores for a fair portion of her life - that they've been using gloves, sanitizing, and wearing masks long before this whole pandemic nonsense started. In fact, I would say that I shop at the Asian markets more than I tended to shop at the western markets before this all happened. Where else am I going to get my 50 lb bag of rice and canned coconut milk and all those dried and preserved veggies that have kept me inside and healthy?

To sum up before I get into the recipe: pandan extract as we know it comes from the leaves of the pandan plant, which grows in southeast Asia. It has a gorgeous fragrant coconut-like flavor and colors everything bright green. I love a pandan angel food cake, or pandan macarons. You can use the leaves as wrappers for steamed cakes or cook and blend them for your own extract. I personally find it way easier to just have a supply of the extract in my baking pantry. Anyway, here's the recipe, since I promised I'd do my best to put the recipe at the top of the page and not go on a 30 paragraph rant on what pandan is and what it means to me.

Pandan Custard Pie

  • 1 Pie Crust, blind baked
    • 4 oz (1 sticks) vegan butter
      • of course use dairy butter or shortening, if you like
    • 7 oz all-purpose flour
    • 2 Tbsp cane sugar
    • Enough vodka to pull it all together, usually an ounce or two
  • 1 can full fat coconut milk
  • 4 eggs
  • 160 g (about 3/4 cup) cane sugar 
  • 2 tsp pandan extract
This pie truly couldn't be easier. The hardest/longest part of the process is the crust! You'll see that I included a pie crust recipe up there, but if you have your own pre-made pie crust or a favorite crust that does well, I highly encourage you to use it. I've made a lot of pie on this site, and that's not even touching all the stuff I don't document. The point is I understand the value of a good pie crust that you've come to like and trust. So use that as a single-crust and decorate the rim however you like.

If you don't know how to put a pie crust together, it's easy:

Simply combine butter, sugar, and flour in a bowl with your fingers, rubbing the tips into the butter as quickly as possible, sort of like you're trying to snap your fingers with the butter in between. The idea is you want to push the flour into the butter as quickly and as cooly as possible. Once the butter is looking piece-y and pea-sized, add vodka. Yes, vodka. You're not going to get a gluten-y crust with vodka! And since it's vodka, it's likely that you're already chilling it, so bless. All you must do is add enough of it for the dough to come together to a single mass and then cool, roll out, and lay in your pie dish of your choice. I have collected a plethora of tiny cutters over the years (at least half of which I bought in culinary school when I was obsessed with garde manger) so I always have fun decorating my pie crust. With this one I used a fork on the whole rim and then added tiny leaves around halfway, mostly because I think asymmetry is visually interesting.

Please note that you can freeze a pie crust and keep it for up to 3 months before using!

When you blind bake something, preheat your oven to 400 degrees F and gently prick the bottom and sides of your pie crust before lining with either parchment or aluminum foil. Fill with pie weights and bake for 15-20 minutes or until the crust is a gorgeous golden brown. I like to use ceramic pie weights to fill the inside, as they hold heat well, but you can use rice or beans. I wouldn't recommending eating the baked grains or legumes, however, so just let them cool once done and save them in a jar for later blind-baking purposes. 

Once baked, please remove weights and allow to cool, then fashion a pie crust shield out of aluminum foil. Simply take a long-ish-sheet of foil and slice longways into thirds. Press gently and easily around the rim of the pie to protect the crust from burning during that second bake, so that way the filling can do its thing without ruining the look of the whole pie. 

As for the filling, simply combine the coconut milk, sugar, eggs, pandan, and a little pinch of salt in a blender, running on the lowest setting for 30 seconds before pouring straight in to your baked crust and then baking at 350 for 25-30 minutes. (Don't forget that  You'll want to watch for the stage at which it's still a hair loose in the middle - it should be jiggly without being slosh-y. (Yes, those are technical terms.) When it reaches that stage, simply turn off the oven and let sit with the door cracked for an additional 10 minutes. Evacuate and let sit, undisturbed, for at least 30 minutes at room temperature before cooling in the fridge. I like this pie bruleed, so it really does need to be quite cool before I torch it. If you don't have a torch, just enjoy as is, with a cup of hot coffee or tea. 

While you eat it, remember that you're one of the lucky few that gets to sit at home while our healthcare workers fight for us and die for us facing this pandemic. Show love and respect to them by staying home, washing your hands with hot soap and water, practicing social distancing, and keeping yourself sane and occupied enough to help them survive this. I know that there's a group of people out there protesting the stay-home orders, but please know that they're just a very small, very loud group of people that are sick of not getting what they want to get when they want to get it. As far as I've seen, these are people that don't want to go back to work but want others (namely us) to go back to work so they can get their hair cut, eat a burger at a restaurant, etc. 

I know it sucks. I want to go back to work. I know a lot of my friends want to go back to work. But trust us, it's not safe. There are so many other people looking at the bigger picture and there are so many people out there that are out there and being responsible about it. The sooner we all hold on, the sooner we can all get on with our lives. So hang on, bake on, and carry on. 




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Do not adjust your screen! I repeat, do not adjust your screen! 😋 This gorgeous Pandan Custard Pie is hundo P Pinterest worthy, and couldn't be easier to make. What's pandan, you ask? . . Pandan is an extract that comes from these fragrant leaves found in southeast Asia. It's beloved not just for it's yummy flavor, but it instantly turns anything a GORGEOUS verdant green color. 💚💚💚 You can make your own at home by cooking and blending your own pandan leaves, but it's just as easy to get the good extract at the Asian grocery store. (Here in Kansas City, I prefer Pan-Asia Market for baking supplies!🤫) It tastes like a mild, young coconut - so it's a gorgeous twist on a coconut custard pie. You can use the extract to make pies, cookies, cakes, waffles, and more! I personally love a pandan angel food cake. . Look for the recipe on Wannabgourmande.com later today at 11 am CST. Because you may as well create something new today while you're staying home and saving lives! . . . #wannabgourmande #piesofinstagram #instafood #baking #kosherbaking #coconutmilk #dairyfree #dairyfreerecipes #green #piecrust #pie #pastrychef #culinaryarts #discoveringchefs #chefsofinstagram #quarantinelife #stayhomesavelives #pandan #foodphotography #kansascity #kcinfluencer
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It's always been such a comfort to me to know that no matter what your day has in store for you or what the world has in store for you, you can come home and know with absolute certainty that if you add eggs and sugar to coconut milk, it'll get thick and custardy when you cook it. If you can use your cooking as a little bit of therapy, I invite you to do so.  Chin up, guys. Happy cooking and happy eating!

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