Milk Cream Cornet Pie Recipe
Make Milk Cream Cornet Pie Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie Shell
Milk Cream Filling
Topping & Assembly
Method
Pie Shell
- 1
Make dough
In a medium bowl combine 1.5 cups all-purpose flour, 1 tablespoon granulated sugar and 1/4 tsp salt. Add 6 tablespoons cold cubed unsalted butter. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces.
- 2
Bind dough
Drizzle 3 tablespoons ice water over the flour-butter mixture, one tablespoon at a time, tossing gently until the dough just comes together. Do not overwork. Form into a disk, wrap in plastic and chill at least 30 minutes.
- 3
Roll and blind-bake
Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough to a 10-11 inch circle. Line a 9-inch tart pan or pie dish with the dough, trim excess and crimp edges. Prick bottom lightly with a fork. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, then remove weights and parchment and bake another 8-10 minutes until golden and set. If desired, beat 1 egg and brush for a glossy egg wash before final bake; bake an additional 2 minutes to set. Let crust cool completely on a rack.
Milk Cream Filling
- 4
Prepare corn milk (optional step for corn flavor)
Place 1 cup sweet corn kernels and 1/2 cup of the whole milk into a blender. Puree until smooth, then strain through a fine mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Discard solids. This yields a corn-infused milk. If you prefer a simpler method, skip this and use full amount of whole milk as written.
- 5
Heat milk and cream
In a medium saucepan whisk together the remaining whole milk (approximately 1.5 cups if you used 1/2 cup to puree corn) and 1/2 cup heavy cream with 3/4 cup granulated sugar and 1/4 tsp salt. Warm over medium heat until steam rises and mixture is hot but not boiling (do not let it boil).
- 6
Temper egg yolks
In a bowl whisk 3 egg yolks with 1/2 cup cornstarch until smooth and pale. Slowly ladle about 1/3 of the hot milk mixture into the yolk mixture while whisking constantly to temper the yolks and avoid scrambling.
- 7
Thicken filling
Return the tempered yolk mixture to the saucepan with the remaining hot milk. Cook over medium-low heat, whisking constantly, until the mixture thickens substantially and becomes glossy and pudding-like, about 5–8 minutes. Once thick, continue cooking and whisking for 1 minute to ensure the cornstarch is cooked through. Remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth.
- 8
Cool filling
Transfer the filling to a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin. Cool at room temperature for 20-30 minutes, then refrigerate until fully chilled (at least 1 hour).
Topping & Assembly
- 9
Prepare corn kernels
If using fresh corn, blanch kernels in boiling water 1 minute then shock in ice water, drain well. If using frozen, ensure they are thawed and drained. Reserve about 2 tablespoons of whole kernels for garnish and lightly mash or puree the remainder (optional) to distribute corn flavor through the filling.
- 10
Assemble pie
Once crust is cooled and filling chilled, fold the prepared corn (smashed or whole as you prefer) gently into the chilled milk cream filling so kernels are evenly distributed. Spoon the filling into the cooled pie shell, smoothing the top with a spatula.
- 11
Chill and set
Refrigerate the assembled pie for at least 2 hours (preferably 3–4) so the filling fully firms and flavors meld.
- 12
Finish and serve
Before serving, optionally top with 1/2 cup whipped cream or Chantilly and dust with 1 tablespoon powdered sugar. Garnish with the reserved whole corn kernels around the edge or in the center. Slice and serve chilled.