Creamy White Chocolate Custard Pie, 10/26/12
Ghirardelli Chocolate Championship
Meredith Williams of Searcy, 1st Place, 2012 Arkansas State Fair
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 - 4 tablespoons cold water
1 (12 ounce) can evaporated milk
1 1/2 cup sugar
1 teaspoon vanilla
2 tablespoons flour
1/2 cup butter, melted
1 cup Ghirardelli White Chocolate Chips, slightly melted
1 teaspoon cinnamon sugar (optional)
For Pie Crust: Combine flour and salt. Cut in shortening tillsizes of peas. Sprinkle 1 tablespoon of water over part of mixture, gently tosswith fork. Push to side of bowl. Repeat until all is moistened. Form dough intoa ball. On a lightly floured surface, roll out dough to desired shape and pressinto a 9-inch pie pan. Do not bake.
For Filling: Combine all ingredients and blend on low for 2 minutes.Pour into unbaked pie crust, if desired lightly dust top with cinnamon sugar.Bake in a 325 degree F oven for 40 to 45 minutes, or until pie is firm andgolden brown. Serve warm or cool. Drizzle with melted white chocolate orchocolate shavings. May also decorate with chocolate mice made from cherriesand chocolate kisses covered with Ghirardelli white chocolate.
Yields: 6 to 8 servings.