Our brand ambassador, Nevada Berg (northwildkitchen.com), dug into her American roots when creating this amazing recipe for cream pie, combining it with an element of Norwegian tradition by adding Brunost to the custard. Brunost traces its origins back to the Norwegian summer farms, and traditionally cream pies were a delicious and resourceful way to use the abundance of eggs and dairy found on many family farms. Therefore, serving a cream pie in the summer is befitting of the natural season for milk and dairy products. Serving one with Brunost is a wonderful nod to Norway and the summer farm.
- 300 g all-purpose flour
- 1 1/2 tbsp granulated sugar
- 1/2 tsp sea salt
- 224 g cold butter, cut into small cubes
- 4 tbsp ice water, plus more as needed
For the pie crust:
- 4 large egg yolks
- 150 g granulated sugar
- 4 tbsp cornstarch
- 720 ml whole milk
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 150 g TINE Gudbrandsdalen, sliced or grated
For the Brunost filling:
- 480 ml heavy cream
- 2 tbsp confectioners’ sugar
For the whipped cream:
This recipe makes one 23 cm pie.
To make the pie crust, combine the flour, sugar and sea salt together in a large, wide bowl. Cut in the cold butter with a pastry cutter or knife. Gradually add in the cold water, adding a little more if necessary, until the dough comes together. Shape the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes. (You can make 2 pie crusts out of the recipe, but I prefer having more dough to work with for a thicker crust with edges that won’t shrink into the pie as it bakes. Feel free to divide the dough in half, cover in plastic wrap, and freeze one for a later use.)
Lightly grease a 23 cm pie dish.
On a lightly floured surface, roll out the dough larger than the pie dish. Carefully place the dough in the pie dish with the excess hanging over the sides. Using a small sharp knife, trim the dough to a 2.54 cm overhang then fold it under and crimp the edges with your fingers. Chill the prepared pie crust in the refrigerator for 30 minutes.
Preheat the oven to 200°C.
To blind bake the crust, prick the bottom with a fork, then line with parchment paper and add baking weights on top. Bake for 30 minutes or until golden and cooked through. Remove the baking weights and parchment paper and let cool to room temperature.
Prepare the Brunost custard by whisking the egg yolks and sugar together in a large bowl then adding in the cornstarch. In a small saucepan, warm the milk and scraped vanilla beans or vanilla extract over low heat just before it begins to simmer. Steadily and slowly, pour a little of the warm milk into the sugar mixture, whisking constantly to avoid any curdling of the eggs, until you have added all the milk. Pour the mixture back into the saucepan, add the slices of TINE Gudbrandsdalen and cook over medium heat until it has melted and the custard has thickened considerably, about 5 to 8 minutes. Pour the warm custard into the cooled, baked pie crust. Smooth the top with a spatula and cover with plastic wrap, pressing down gently to prevent a crust from forming. Chill in the refrigerator for at least 4 hours to set.
When ready to serve, prepare the whipped cream. In a large bowl, or the stand mixer, whip the heavy cream and confectioners’ sugar until stiff peaks form. Cover the pie with the whipped cream, either by spreading it with a spatula or with a piping bag for a more decorative look.
Sprinkle with finely grated TINE Gudbrandsdalen on top and serve chilled.
Meet our Brunost brand ambassador for 2020, Nevada Berg
We have teamed up with Nevada Berg of North Wild Kitchen. This means that each month throughout the year, Nevada will share a recipe featuring Brunost - everything from sweet to savory dishes.Get to know Nevada