I feel like the pear fruit is a highly under rated fruit and why I decided to feature it in my recipe for Pear and Apple Strudel
Now let me preface this entire tutorial by saying, I know my recipe for making strudel is not a true Austrian Strudel Dough which gets stretched and pulled across the entire table so thin that you can read a newspaper through it!
The coconut whipped cream is optional, but if you do choose to make it, be sure to place the can in the refrigerator the night before To make the vegan sweetened condensed milk simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ½ cup volume I am using a 10" Tart Pan but you can make this into a pie just the same
Combine the sugar with the nutmeg and work it through with your fingers, this ensure that the spice will incorporate into the liquids better
In a large mixing bowl combine all the ingredients together and whisk until well combined
Pour into the prebaked pie shell and then bake at 325° (on a pizza stone if desired) for 50 minutes or until it is set. It will be similar to baking a cheesecake, where the center will be slightly jiggly but not liquidy.
Cool completely before cutting and serving with optional whipped cream and a sprinkle of nutmeg
Coconut custard pie can be served warm or cold- just be sure to allow it to cool completely before cutting.
It will keep fresh for up to 1 week in the refrigerator at all times
* I did not go for the stabilizer here, it is optional
prepare the crust by combining the crushed oreos (with their fillings) and the melted butter until it resembles wet sand, then press it into the un-greased pie plate.
Freeze while you prepare the custard
In a large bowl combine the eggs, cornstarch and milk together and whisk smooth
In a large heavy bottom sauce pot melt the butter over medium to high heat and then add the brown sugar.
Stir constantly with a wooden spoon over medium heat until the mixture goes from looking like wet sand to a glossy melted bubbly mixture. It may take up to 10 minutes.
Gradually pour in the heavy cream and be very careful since it will bubble up and splash, Whisk it smooth while continuing to cook out the lumps and clumps. (another 4- 5minutes)
Gradually pour the hot butter/mixture into the egg/milk mixture while whisking, this is called tempering the eggs.
Pour the entire mixture back to the pot and cook stirring constantly over medium-high heat until it begins to bubble and boil, this will activate the cornstarch so be sure it comes to a boil.
Add the vanilla extract, salt and scotch whisky and stir smooth
Strain it through a fine mesh sieve directly into the frozen pie crust.
Refrigerate until cold
Meanwhile prepare the ganache by boiling the heavy cream and pouring over the chopped chocolate, whisk smooth.
Divide it in half and refrigerate one half until pipe-able consistency, the other half can stay at room temperature
Pipe a decorative border (I used the #826 Ateco tip found in my XL Cake Decorating Kit) and then pour the room temperature ganache over the top of the pie.
Place in the refrigerator to set while you whip the heavy cream and granulated sugar to medium peaks. It is your option to use the stabilizer in the recipe for stabilized whipped cream or the Jell-O instant pudding version, but I did not use either here.
Pipe ruffles on top with the Russian Ball Tips and then sprinkle with optional toffee crunch.
As with any whipped cream dessert the Butterscotch Oreo Cream Pie must stay refrigerated at all times (maximum 1 - 2 hours out of the refrigerator at an event in 72°F)
This pie will stay fresh for up to 5 days in the refrigerator.
It is not great to freeze custard as they tend to get icy and seep excess moisture on the thaw