Cream Red Bean Pie
Love red beans Love them any way they’re made This sweet and delicious red bean cream pie is just perfect for winter like this One 20 cm aluminum alloy pie pan (Wuno brand)
Ingredients
Steps
Cut the chilled butter into small cubes and set aside.
Put the sifted cake flour, caster sugar, salt, and butter into a food processor.
Pulse until the mixture turns into small crumbs.
Transfer to a mixing bowl, add the egg yolk and heavy cream.
Fold with a spatula until just combined.
Quickly bring the dough together with your hands into a ball.
Wrap in plastic wrap and chill in the fridge for at least 30 minutes to rest.
Prepare the cream filling. Weigh the heavy cream, condensed milk, and caster sugar and pour them into a mixing bowl. Prepare one egg yolk and one whole egg.
Stir together the heavy cream, sugar, and condensed milk until well combined.
Add the beaten egg mixture and mix well.
Add the cornstarch.
Mix until smooth and evenly combined.
Strain the mixture once. Set aside for later use.
Take out the chilled pie crust dough. Roll it out into a circle slightly larger than the pie pan.
Lift the dough and drape it over the mold, gently adjusting so the edges fit snugly along the rim.
Roll a rolling pin over the top edge of the mold to trim off the excess dough.
Press the dough flat against the sides of the mold with your fingers so it fits tightly; prick the bottom with a fork.
Spread an even layer of sweetened red beans over the bottom.
Pour in the prepared custard mixture.
Get ready to put it into the preheated oven.
Bake on the middle rack: 180 b0C for 15 minutes, then reduce to 160 b0C and bake for about 20 more minutes.
Remove from the oven.