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Sabbat Recipes
BELTANE CREAM PIE
FaerieChar
Guardian
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Registered: 07-2008
Posts: 534
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BELTANE CREAM PIE
Recipe excerpted from The Sabbats by Edain McCoy,
Llewellyn Publications
1 cup whole milk
1 cup heavy cream
½ cup butter (not margarine)
3 tbsp. cornstarch 1½ cups sugar
1¼ tsp. Vanilla
Ground nutmeg
Prepared piecrust, baked
Melt the butter in a wide pan over medium heat. (Traditionalists will use a heavy cast-iron pan.)
In a separate bowl, slowly add the milk to the cornstarch, making sure it is fully dissolved and absorbed before adding more milk. When the cornstarch is fully blended, add this and all the other ingredients, except the vanilla, to the cooking pan. Stir constantly over medium heat until the mixture becomes thick.
Remove from heat. Pour the mixture into the waiting pie shell and sprinkle with nutmeg. The pie may be eaten while it is still warm, as long as it has cooled enough to set. Or the pie may be chilled and eaten later.
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FaerieChar
4/29/2009, 1:14 am
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Zonipa
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Registered: 11-2005
Location: Heart of the Ozarks
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Re: BELTANE CREAM PIE
4/29/2009, 5:44 am
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