Hot Pepper Lemongrass Custard Pie
Hot Pepper Lemongrass Custard Pie
INGREDIENTS:
5 lemongrass stalks
2½ cups milk
4-6 jalapeños, diced
4 hot banana peppers, diced
2-4 serrano peppers, diced
1 poblano pepper, diced
1 cowhorn pepper, diced
Butter
3/4 cup sugar
1/2 tsp. salt
3 eggs, beaten
2 egg whites
Unbaked pie crust
Pepper Sauce
2 habanero peppers, minced
6 Thai chili peppers, minced
4 tabasco peppers, minced
3 red jalapeño peppers, minced
1 cayenne pepper, minced
1 cup apple cider vinegar
2½ cups sugar
3 Tbs. Sure-jell pectin
DIRECTIONS:
Preheat oven to 400°F. Crush lemongrass stalks slightly with side of knife. In a pot, bring milk and lemongrass to a boil. Turn off heat and allow lemongrass to steep. When cool, strain cream into a bowl. In a pan over low heat, sauté peppers in butter, adding small amounts of water as needed until peppers are soft but not brown. In a bowl, whisk cream, peppers, sugar, salt, and eggs. Place crust in a nine-inch pan and brush with egg whites. Pour in pepper custard and place on bottom rack of oven. Bake for 15 minutes. Reduce heat to 375°F, move pie up one rack and bake about 20 minutes, until set and crust is light brown.
Pepper Sauce
In a pot, boil peppers with vinegar and two cups of sugar for five minutes. Mix pectin with a half cup of sugar and stir into pepper mixture. Boil another minute, until thickened. Allow to cool, and pour a quarter of sauce over custard. (Extra pepper sauce pairs well with cheddar biscuits, ice cream, or goat cheese and crackers.) Refrigerate pie until chilled.