Horchata Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g long-grain white rice</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">950ml water</li><li class="ingredients-single-item">200g graham crackers</li><li class="ingredients-single-item">2 tsp ground cinnamon, divided</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">45g granulated sugar (for crust)</li><li class="ingredients-single-item">150g granulated sugar (for filling)</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">400ml homemade horchata (from soaked rice)</li><li class="ingredients-single-item">200ml whole milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">300ml heavy cream</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">Ground cinnamon for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor or blender</li><li class="equipment-single-item">Fine-mesh sieve or cheesecloth</li><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Silicone spatula</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the horchata. Combine the rice, cinnamon stick, and water in a large bowl. Cover and let soak at room temperature for at least 4 hours, or preferably overnight. This long soaking extracts the maximum flavor from the rice and cinnamon.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>After soaking, transfer the rice mixture to a blender and blend on high speed for 2-3 minutes until very smooth. Strain through a fine-mesh sieve or cheesecloth into a bowl, pressing firmly to extract as much liquid as possible. You should have about 700ml of horchata. If not, add enough whole milk to reach this amount.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. For the crust, pulse graham crackers in a food processor until finely ground. Add 1 teaspoon ground cinnamon, melted butter, and 45g sugar, pulsing until mixture resembles wet sand. The butter acts as a binder, helping the crust hold its shape when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Press the graham mixture firmly into a 23cm pie dish, creating an even layer on the bottom and up the sides. Use the bottom of a measuring cup to compact the crust, which helps prevent a crumbly texture after baking. Bake for 8-10 minutes until fragrant and slightly darkened. Cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a medium saucepan, whisk together 150g sugar, cornstarch, remaining 1 teaspoon cinnamon, and salt. This dry mixture will prevent the cornstarch from clumping when liquids are added. In a separate bowl, whisk the egg yolks until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually whisk 400ml of the homemade horchata and the 200ml whole milk into the sugar-cornstarch mixture. Cook over medium heat, stirring constantly with a silicone spatula (to prevent scratching the pan), until the mixture begins to simmer and thicken, about 5-7 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the mixture has thickened enough to coat the back of a spoon, ladle about 120ml of the hot mixture into the egg yolks while whisking vigorously. This technique, called tempering, gradually raises the temperature of the eggs without scrambling them.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the tempered egg mixture back into the saucepan with the remaining horchata mixture. Cook over medium-low heat, stirring constantly, until the filling reaches a pudding-like consistency and slowly bubbles, about 2-3 minutes. The mixture should be thick enough that when you draw a line with your finger on the spatula, the line remains clear.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and stir in vanilla extract. Pour the hot filling into the cooled crust, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling (this prevents a skin from forming) and refrigerate for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, whip the heavy cream with the powdered sugar until stiff peaks form. The powdered sugar contains a small amount of cornstarch which helps stabilize the whipped cream. Spread or pipe the whipped cream over the chilled pie and dust with ground cinnamon to garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the cleanest slices, dip a sharp knife in hot water and wipe dry between cuts. The pie can be stored covered in the refrigerator for up to 3 days, though the crust will gradually soften. For the best texture and flavor, serve chilled but not ice-cold.</li></ol>