Cream Pie
Create variety for normal cream pie
Ingredients
For Biscuit
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Butter 45 g
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Icing Sugar 45 g
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Sugar 20 g
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Salt 1 g
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Egg Yolk 1 Each
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Cake Flour 85 g
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Vanilla Essence 2 g
For Crust
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Biscuits 400 g
For Cream Chantilly
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Non-daily cream 1000 g
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Icing Sugar 150 g
For Combination
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Best Foods Strawberry Filling 200 g
Preparation
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For Biscuit
- Preheat oven to 180 Celsius degree. Line the baking tray with parchment paper
- Beat the butter, sugar and icing sugar with paddle attachment
- Sift the flour, salt and baking soda together
- Gradually add egg york and vanilla essence into a mixing bowl
- Beat until well mixed and scrape down the bowl periodically
- Add the sifted dry ingredients into the bowl then keep mixing until it evenly combined
- Scrape the mixture out and equally fill on the tray
- Bake for 18 minutes
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For Crust
- Crush the biscuits after cooled off
- Melt the Best Foods Butter Flavoured Margarine
- Mix together the melted Best Foods Butter Flavoured margarine and crushed biscuits then blend until well mixed
- Fill the mixture into the prepared mold
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For Cream Chantilly
- Whip the cream and icing sugar with whisk attachment until the cream forms soft peak
- Store in the refrigerator to be available to use
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For Combination
- Put pie crust on to the prepared packaging
- Pipe Cream Chantilly on the top of pie crust
- Add Best Foods filling on the top of the cream
- On the top, add pie crust again and decorate with fresh fruit
