1 ready-made pie crust
1 cup sugar
¾ cup malted milk powder
⅓ cup cocoa
1 tablespoon cornmeal
⅓ cup heavy whipping cream
1 tablespoon white vinegar
1 teaspoon vanilla extract
½ teaspoon salt
½ cup melted unsalted butter
3 large eggs
large egg yolk
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With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Line the pie pan with pie dough. Press a piece of foil into the lined pie pan, letting it go up the sides to cover the exposed dough. Fill the foil with pie weights or dried beans.
pie pan
1 ready-made pie crust
foil
dried beans
Place the pie pan on the middle shelf of the June Oven. Bake 10 minutes, until the crust is partially baked and the surface looks dull. June will notify you when the crust is ready.
Carefully remove the pie pan from the June Oven and place on a cooling rack. Cool 5 minutes, then remove the foil with the beans or pie weights.
cooling rack
In a large bowl, whisk together the sugar, malted milk powder, cocoa and cornmeal.
1 cup sugar
¾ cup malted milk powder
⅓ cup cocoa
1 tablespoon cornmeal
large bowl
measuring cups
measuring spoons
whisk
Add the cream, vinegar, vanilla and salt. Whisk until fully incorporated. Add the melted butter in a steady stream, whisking as you add to combine.
⅓ cup heavy whipping cream
1 tablespoon white vinegar
1 teaspoon vanilla extract
½ teaspoon salt
½ cup melted unsalted butter
liquid measuring cup
Add the eggs one at a time, whisking to combine before adding the next. Whisk in the egg yolk.
3 large eggs
large egg yolk
With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
Pour the filling into the prepared crust, leaving a ¼” gap between the top of the crust and the filling so the pie doesn’t overflow as it bakes.
Place pie pan on the middle shelf of the June Oven. Bake 55 minutes, until the custard is set. June will notify you when the pie is ready. If desired, follow on-screen instructions to continue cooking.
Remove the pie from the June Oven and transfer to a cooling rack. Allow the pie to cool at least 1 hour before slicing into wedges and serving.
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