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Name: Brandied Peach Custard Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Sugar; 1/2 ts Cinnamon; 2 c Heavy cream; 1/2 c Brown sugar; ; cut into 1/4? wedges; 1 Unbaked 9? pie crust; Fresh mint; 1/4 ts Nutmeg; 4 Whole Peaches; peeled, and; Whipped cream; in pastry bag; 3 tb Butter; 4 Eggs; 1/4 c Brandy; Powdered sugar; in a shaker

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INGREDIENTS

1/2 c Sugar
1/2 ts Cinnamon
2 c Heavy cream
1/2 c Brown sugar
; cut into 1/4? wedges
1 Unbaked 9? pie crust
Fresh mint
=== CUSTARD ===
1/4 ts Nutmeg
4 Whole Peaches; peeled, and
Whipped cream; in pastry bag
3 tb Butter
4 Eggs
1/4 c Brandy
Powdered sugar; in a shaker

Servings

INSTRUCTIONS

Preheat the oven to 450 degrees. For the peaches: Over high heat, in a saute pan, heat the butter. When the butter is hot add the sugar. Stir until the sugar is dissolved. Add the peaches and saute for 5 to 6 minutes, or until the sugar starts to turn dark amber in color. Incorporate the brandy into the peach mixture. Carefully ignite the brandy and flambe the peaches. Remove from heat and allow to cool, about 10 minutes. For the custard: In a mixing bowl, whisk all the ingredients together until fully incorporated. In an unbaked pie crust, spoon the brandied peaches over the pie crust. Place the crust in the oven and pour the custard into the shells. This prevents spilling the custard in the oven. Bake for 1 hour or until the custard sets. Place foil around the crust for the first 30 minutes and then remove. This keeps the crust from getting too brown. Allow to cool for about 30 minutes. Place a slice of the pie on the plate and garnish with powdered sugar, whipped cream, and fresh mint. This recipe yields one 9-inch pie. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2293 broadcast 02-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-09-1997 Recipe by: Emeril Lagasse

NOTES

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Brandied Peach Custard Pie

1/2 c Sugar
1/2 ts Cinnamon
2 c Heavy cream
1/2 c Brown sugar
 ; cut into 1/4? wedges
1 Unbaked 9? pie crust
 Fresh mint
 === CUSTARD ===
1/4 ts Nutmeg
4 Whole Peaches; peeled, and
 Whipped cream; in pastry bag
3 tb Butter
4 Eggs
1/4 c Brandy
 Powdered sugar; in a shaker

Preheat the oven to 450 degrees. For the peaches: Over high heat, in a  saute pan, heat the butter. When the butter is hot add the sugar. Stir  until the sugar is dissolved. Add the peaches and saute for 5 to 6  minutes, or until the sugar starts to turn dark amber in color.  Incorporate the brandy into the peach mixture. Carefully ignite the  brandy and flambe the peaches. Remove from heat and allow to cool,  about 10 minutes. For the custard: In a mixing bowl, whisk all the  ingredients together until fully incorporated. In an unbaked pie  crust, spoon the brandied peaches over the pie crust. Place the crust  in the oven and pour the custard into the shells. This prevents  spilling the custard in the oven. Bake for 1 hour or until the  custard sets. Place foil around the crust for the first 30 minutes  and then remove. This keeps the crust from getting too brown. Allow  to cool for about 30 minutes. Place a slice of the pie on the plate  and garnish with powdered sugar, whipped cream, and fresh mint. This  recipe yields one 9-inch pie.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2293 broadcast 02-25-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    03-09-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (1865g)
Recipe Makes: 1 servings

Calories: 4658
Calories from Fat: 2000 (43%)

Amt Per Serving		% DV

	Total Fat 222.2g	296 %
	Saturated Fat 107.8g	539 %
	Monounsaturated Fat 72.5g
	Polyunsanturated Fat 18.2g
Cholesterol 4647.6mg		1430 %
Sodium 1803.4mg		62 %
Potassium 1903.4mg		50 %
Total Carbohydrate 540.7g		159 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 539.1g
Protein 131.6g		188 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4658

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