Flan Berry Pie

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INGREDIENTS:

1 pastry pie crust

1 cup frozen unsweetened raspberries

1 cup frozen blueberries

1 cup frozen blackberries

1 cup frozen pitted tart cherries

1 1/2 cups sugar

2 teaspoons vanilla

4 tablespoons cornstarch mixed with 2 tablespoons water

1/2 cup dulce de leche (from 13.4-oz can)

1/2 cup sweetened condensed milk (not evaporated)

1/2 cup evaporated milk

2 tablespoons orange-flavored liqueur

2 medium or 3 small eggs

1 egg white, if desired

1 tablespoon sugar, if desired

LET'S MAKE THE PIE:

1 Heat oven to 350°F. Spray 9-inch pie plate with cooking spray. Unroll 1 pie crust in pie plate. Press firmly against side and bottom. 2 In 2-quart saucepan, heat berries and cherries over medium heat 5 minutes, stirring occasionally; drain. Stir in 1 1/2 cups sugar and the vanilla. Heat 5 minutes longer, stirring constantly; drain. Reduce heat to low. Stir in corn starch mixture; cook 5 minutes longer or until very thick and gooey, stirring constantly, but gently so as not to mash berries. Remove from heat; let cool about 5 minutes. 3 Spoon dulce de leche into crust-lined pie plate. In small bowl, beat milks, liqueur and 2 medium or 3 small eggs with wire whisk. Gently pour into pie plate. Gently scoop berry mixture on top. Top with second crust. Wrap excess top crust under bottom crust edge. Brush top crust with egg white; sprinkle with 1 tablespoon sugar. 4 Bake 45 to 50 minutes or until golden brown. Cool 1 hour before serving. Cover and refrigerate any remaining pie.

 

Flan Pie

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INGREDIENTS:

• Pastry for single-crust pie (9 inches)
• 4 eggs
• 1 cup milk
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• Fresh raspberries and blackberries

LET'S MAKE THE PIE:

• Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
• Meanwhile, in a blender, combine the eggs, milk, condensed milk, sugar, vanilla and salt; cover and process until smooth. Pour filling into crust.
• Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until a knife inserted near the center comes out clean. Cover edges with foil the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour.
• Cover and refrigerate until chilled. Garnish with fruit. Refrigerate leftovers.

Pumkin Flan Pie

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INGREDIENTS:

• 1½ cup whole-wheat or all-purpose flour
• ½ cup butter
• ½ tsp salt
• 3 TBSP water
• 1 can evaporated milk
• 1 can condensed milk
• ½ cup pumpkin puree
• 1 TBSP vanilla
• ¼ cup cream cheese
• 4 eggs

LET'S MAKE THE PIE:

First you need to make the pie crust

1. Preheat oven to 400° F.
2. Mix together flour, butter, salt and water with a fork.
3. Roll out and put in pie pan.
4. Prick bottom and sides and bake for 10 minutes.

Then the pumpkin flan filling

1. Blend together milk, pumpkin, vanilla, cream cheese and eggs.
2. Pour mixture over pie crust and bake at 350°F for 35-40 minutes or until a toothpick comes out clean.  Cover pie with foil before backing to prevent burning.
3. Let it cool down before serving and enjoy.

Coconut Flan Pie

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INGREDIENTS:

• Single Crust pastry pie crust
• 3/4 cup lite coconut milk
• 1 (14 oz.) can sweetened condensed milk
  
• 3 large eggs
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 cup flaked coconut

LET'S MAKE THE PIE:

• HEAT oven to 400°F. Prepare recipe for single crust pie. Roll out and place in 9-inch pie plate. Press to fit without stretching dough. Flute edges. Thoroughly prick bottom and sides with fork to prevent shrinking. Bake 10 minutes. Reduce oven temperature to 350°F.
• COMBINE coconut milk, sweetened condensed milk, eggs, water and vanilla in blender container. Process 1 minute or until blended. Add coconut. Process for 30 seconds. Pour into partially baked pie crust.
• BAKE 50 to 55 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Chill 2 hours.
• A deep-dish 9-inch frozen crust can be substituted in this recipe. Allow to thaw at room temperature 10 minutes. Follow directions above to prick with a fork and bake before adding filling. 

Classic Flan Tart Pie

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INGREDIENTS:

• 1 3/4 cups whipping cream
• 1 cup milk (do not use low-fat or nonfat)
• Pinch of salt
• 1/2 vanilla bean, split lengthwise
• 1 cup sugar
• 1/3 cup water
• 3 large eggs
• 2 large yolks
• 7 tablespoons sugar

LET'S MAKE THE PIE:


Position rack in center of oven and preheat to 350°F (165°C). Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.

Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.

Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.