2009 Winner of the Portland Pie Off
Created by Dr Alison Greco
Ingredients:
For sorbet: combine the honeydew, cucumber, sugar, corn syrup and lime juice in a blender or food processor that has been fitted with a metal blade. Pulse to chop, then process until thick and smooth. Place in ice cream maker and follow manufacturer instructions. Place in freezer to ripen while you make the crust and the pudding.
For crust: Preheat oven to 375 degrees. In a small bowl, combine shortbread crumbs and butter and blend well. Press into the bottom and up the sides of your 9 in. pie plate. Bake for 8-10 minutes or until the crust is lightly browned. Cool on a wire rack before filling.
For pudding: Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in the cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook, stirring continuously, for 1 minute. Remove from heat, stir in vanilla, butter, and white chocolate chips. Place plastic wrap on the surface and chill in the refrigerator.
To assemble pie: Take the sorbet out of the freezer and allow it to soften so it can easily be spread. Spread 2 cups of pudding in the crust (you may need to strain the pudding if lumps have formed). Place pie in freezer to allow pudding to harden to make spreading sorbet easier, 20 minutes. Remove pie from freezer, spread softened sorbet over pudding. Return to freezer to harden.
Ingredients:
Sorbet:
2 cups peeled, seeded, cubed honeydew melon
1 cup peeled, seeded, cubed cucumber
¾ cup sugar
2 tablespoons light corn syrup
3 tablespoons lime juice
Crust:
2 cups crushed shortbread cookies
1/3 cup melted salted butter
White Chocolate Pudding:
2-½ cups whole milk
½ cup sugar
pinch of salt
3 tablespoons cornstarch
2 egg yolks
1 teaspoon vanilla extract
1 tablespoon butter
1 cup white chocolate chips
For sorbet: combine the honeydew, cucumber, sugar, corn syrup and lime juice in a blender or food processor that has been fitted with a metal blade. Pulse to chop, then process until thick and smooth. Place in ice cream maker and follow manufacturer instructions. Place in freezer to ripen while you make the crust and the pudding.
For crust: Preheat oven to 375 degrees. In a small bowl, combine shortbread crumbs and butter and blend well. Press into the bottom and up the sides of your 9 in. pie plate. Bake for 8-10 minutes or until the crust is lightly browned. Cool on a wire rack before filling.
For pudding: Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in the cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook, stirring continuously, for 1 minute. Remove from heat, stir in vanilla, butter, and white chocolate chips. Place plastic wrap on the surface and chill in the refrigerator.
To assemble pie: Take the sorbet out of the freezer and allow it to soften so it can easily be spread. Spread 2 cups of pudding in the crust (you may need to strain the pudding if lumps have formed). Place pie in freezer to allow pudding to harden to make spreading sorbet easier, 20 minutes. Remove pie from freezer, spread softened sorbet over pudding. Return to freezer to harden.
