![]() Allow the pie to cool completely before slicing and serving. Pour the icing over the hot pie and spread quickly, because it begins to set immediately. Remove the icing from the heat and whisk in the vanilla extract. The frosting will bubble like caramel most of the time and you'll notice it start to pull away from the sides of the pan as it nears the 10 minute mark. Reduce the heat and simmer, whisking constantly, for 10 minutes. While the pie is still warm, make the icing: Bring the sugar, butter, evaporated milk, and salt to a boil over medium-high heat.Bake for 20-25 minutes or until golden brown. Use a sharp knife to cut a criss-cross vent into the center of the pie. ![]() Beat together the egg and water for the egg wash and brush the mixture over the crust with a pastry brush.
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