Champagne Pie You Have To Try

Thursday, September 4, 2014

Champagne Pie

"A fluffy pineapple custard pie with rum flavoring. This is referred to as Champagne Pie due to the fact it is so light and delicate."

Ingredients :

2 (9 inch) pie shells, baked
1/four cup butter, softened
1/2 cup white sugar
three eggs
half of cup all-reason flour
half teaspoon salt
1 teaspoon butter flavored extract
1 1/2 teaspoons vanilla extract
2 half of cups unsweetened pineapple juice
1 (7.25 ounce) bundle fluffy white frosting mix
half of cup boiling water
1 teaspoon rum flavored extract
three oz cream cheese, softened

Instructions :

Prep :	Cook : 16M	Ready in :

In a big blending bowl, cream butter or margarine and sugar together until fluffy. Blend in eggs. In a separate bowl, blend together flour and salt, then upload to sugar aggregate. Stir till substances are very well blended.
Add butter flavoring, vanilla, and pineapple juice to sugar and flour combination. Blend nicely, then pour mixture right into a large saucepan or double boiler. Place over medium warmth and convey to a boil, stirring continuously. Reduce warmth to a simmer and keep to cook dinner combination an extra 5 minutes, stirring often.
In a massive heatproof mixing bowl, mixture frosting blend with boiling water. Beat till stiff, then stir in rum flavoring.
Add cream cheese to aggregate on range, and stir just till incorporated. Pour mixture into frosting and mix till easy. Pour combination into baked pastry shells and sprinkle with chopped pecans. Chill for 4 hours before serving.

Notes :

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