This classic French pastry is often called Tarte à la Crème, or Parisian Flan, but here we’re just going to call it what it is: Pudding Pie.
Pudding is the ultimate feel-good food. So silky and comforting. When you bake this pudding into a pie crust, it combines pudding’s feel-good vibes with pie’s down-home satisfaction. It’s rustic, yet impressive. Your guests will love this one! It must be made in advance, as it needs to chill overnight before serving, but whenever you’re ready for it, just pop it out of the fridge and enjoy.
Part of the magic here is in the crust. It acts not only as the vessel for smooth unctuous cream, it is also the vessel for your cannabutter.
Pudding Pie Recipe:
Prep time: 20 minutes
Bake Time: 90 minutes
Chill Time: 6 hours or overnight
Yield: 6 servings
- A 9” deep dish pie pan or an 8” springform cake pan
- 1 pot
- 1 bowl
- 1 sieve
- 1 spatula
- Pastry cutter or fork
- Parchment Paper
Ingredients For the Crust:
- 1 stick Cannabutter ,cold and cut into cubes
- 2 cups cake flour
- 3 Tbsp sugar
- 1/4 tsp salt
- 1 egg
- In a bowl, mix together the flour, sugar, and salt.
- Throw in the cubed butter.
- Cut the butter in, using a fork or a pastry cutter. You want the butter to be broken into small bits, and the mixture should look grainy.
- Add in the egg and use your hands to incorporate.
- Knead the dough until it holds together. Don’t overwork it. Just make sure there are no dry bits.
- Flatten the dough into a disk.
- Place the dough in-between two sheets of parchment paper.
- Roll the dough out into circle, about a ¼’ thick. It should be large enough to line your pie pan or springform pan.
- Move the dough onto a tray and place in the fridge for 1 hour.
In the meantime, make the pudding filling.
Ingredients For the Pudding:
- 3 cups milk
- 1 cup heavy cream
- 1 vanilla bean, split and scraped
- 1/4 tsp salt
- 7 Tbsp cornstarch
- 1 cup sugar
- 5 egg yolks
- Place your sieve over a bowl. Set aside.
- In a pot, over medium flame, heat together the milk, cream, and vanilla bean.
- In a separate bowl, whisk together the salt, cornstarch, sugar, and yolks. Whisk until light in color.
- When the milk is hot but not boiling, pour ⅓ of the hot milk over the eggs while whisking. Once incorporated, pour in another ⅓ or the hot milk and whisk together.
- Transfer the milk/egg mixture into the pot with the remaining milk.
- Over medium flame, whisk constantly and vigorously.
- Once it thickens and begins to boil, whisk for one additional minute. This will cook out any starchy flavor.
- Immediately pour the pudding into the sieve. Press the pudding through. This will strain out the vanilla bean and any over-cooked bits of egg.
- Cover with plastic wrap, making sure the film touches the surface of the cream.
- Let this cool to room temperature.
Put the Pie together:
- Preheat your oven to 400°F.
- Take your chilled crust and line your pie pan or springform pan.
- Whisk your room temperature pastry cream, then pour it into the crust.
- Bake for 90 minutes. The top should brown nicely and caramelize. It should still be wobbly in the center when you take it out of the oven.
- Chill in the fridge overnight.
- Serve cold.