Ponche de Creme Custard and Peach Pie

Ponche de Creme Custard and Peach Pie

Did you know that eggnog or Ponche de Creme is essentially the same base as a custard? Oh yeah, lots of places to go with that, delicious places. It’s that time of year when lots of fruits are at their cheapest (and best quality) in Trinidad so we decided to pair peaches with Ponche de Creme in this pie.

 

Pie Crust

Ingredients

  • 1 cup flour
  • 1/2Β  tsp salt
  • 6 Tbsp vegetable shortening, cold
  • 6 Tbsp butter, cold
  • 3-4 Tbsp ice water

Directions

  1. Pulse flour and salt in food processor for a few seconds
  2. Add butter and shortening and process until texture looks like coarse crumbs
  3. Slowly stream in water a little at a time until ball forms
  4. Refrigerate at least 4 hours
  5. When ready for use, crust should be prebaked for 10 minutes, covered in foil and filled with dry beans or pie weights.

Filling

Ingredients

  • 2 eggs
  • 1 cup evaporated milk
  • 6 oz. condensed milk
  • 1 tsp Angostura bitters
  • 1 teaspoon lime zest
  • grated nutmeg
  • 2 peaches, sliced
  • 1/4 cup rum
  • 1 Tbsp brown sugar
  • 3 Tbsp butter

Directions

  1. Combine eggs, milk, condensed milk, bitters, nutmeg and lime zest, mix until smooth
  2. In preheated saucepan add butter and let cook, stirring occasionally, until butter is brown
  3. add sugar to butter and stir until sugar is melted
  4. Add peaches and rum and stir until coated, turn off heat and allow to cool for 15 minutes
  5. In prepared crust place peach slices to cover base (yes peaches first!! They will rise above the custard after baking)
  6. Gently pour custard in and bake in oven preheated at 400F for 30-35 minutes or until toothpick comes out clean

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