Lemon Apricot Custard with Graham Cracker Crust
So so good! This pie was the first I filmed as part of the bE exhibition, which was designed as a fully immersive experience (and that includes your taste buds)! The final recipe can be found under the video. Enjoy!
The first version was made with Apricot Jam and was delicious! In the filmed version (above) I was out of apricot, and since we were still (and still are) in quarantine, found a substitute - I used blackberry jam. Both were delicious.
First comes the custard – part 1…
2 c milk
¾ c white sugar (I used organic cane sugar as the store was out of regular – but I really loved this option!)
5 tbsp all-purpose flour
¼ tsp salt
1 tsp vanilla extract
Zest of 1 Lg lemon
Juice of 1 Lg lemon
Heat the milk stovetop in a small pot until just before it comes to a boil, then reduce heat.
Combine sugar, flour, salt in a separate bowl.
Once milk is hot, whisk together with sugar mixture gradually on the stovetop over 1-2 minutes until thickened.
Whisk eggs in a separate small bowl until frothy, then whisk into milk mixture until a smooth custard forms.
Add vanilla extract and lemon zest and whisk for a few seconds, then add lemon juice and whisk for 15 seconds.
Remove from heat.
Chill custard in refrigerator until completely cooled, approximately 30 minutes.
(Don’t worry, the apricots come later J)
Next step – Graham Cracker Crust…
1.5 c crushed graham crackers (9-10 full sheets)
5 tbsp melted butter, unsalted
1/3 c granulated sugar, again, here I used organic cane sugar
13 oz. Apricot jam (one with the chunks is best such as my Bonne Maman’s Apricot Preserves)
Preheat oven to 300 deg F.
Mix graham crackers, butter and sugar together with a spatula, until evenly coated, then place firmly into the bottom of 9-10” deep dish pie plate – the deeper the better.
Bake at 300 degrees F for 10 min. Let cool slightly.
Once cooled, spread apricot jam over the top of the crust.
Bake for another 10 min at 300 deg F
Remove from oven, let cool slightly.
Last step – Custard part 2…
1 (14 oz) can condensed milk
1 (12 oz) can evaporated milk
1 tbsp vanilla extract
Preheat oven to 350 deg F.
Beat eggs, then beat in milks and vanilla until smooth.
Pour over graham cracker crust. (Note – if your pie pan is not deep enough you will not be able to use all of this mixture without it spilling over the sides. In that case, fill to just below the brim.)
Gently place in oven so mixture does not spill over sides.
Bake at 350 deg F for 60 min.
Let cool at least 10 min, top with custard part 1, a dusting of powdered sugar, 2 tbsp lemon zest, and serve.
Can be served warm or cool. For cool option – chill in refrigerator at least 2 hours.