Baked Mihidana Custard Pie | How to make Baked Mihidana Custard Pie

By Debjani Roy  |  24th Aug 2016  |  
5 from 1 review Rate It!
  • Baked Mihidana Custard Pie, How to make Baked Mihidana Custard Pie
Baked Mihidana Custard Pieby Debjani Roy
  • Prep Time

    70

    mins
  • Cook Time

    60

    mins
  • Serves

    8

    People

8

1

About Baked Mihidana Custard Pie Recipe

It's a Fusion Dessert.

Baked Mihidana Custard Pie is delicious and authentic dish. Baked Mihidana Custard Pie by Debjani Roy is a great option when you want something interesting to eat at home. Restaurant style Baked Mihidana Custard Pie is liked by most people . The preparation time of this recipe is 70 minutes and it takes 60 minutes to cook it properly. Baked Mihidana Custard Pie is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Baked Mihidana Custard Pie. Baked Mihidana Custard Pie is an amazing dish which is perfectly appropriate for any occasion. Baked Mihidana Custard Pie is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Baked Mihidana Custard Pie at your home.

Baked Mihidana Custard Pie

Ingredients to make Baked Mihidana Custard Pie

  • all purpose flour 150 gms
  • butter 100 gms
  • water/Milk as required to bind the dough
  • Caster sugar as per taste
  • salt a pinch
  • egg 1
  • Mihidana 250 gms
  • Custard Powder 3 tbsp
  • Milk 2 and 1/2 cup + 2 tbsp
  • White sugar as per taste

How to make Baked Mihidana Custard Pie

  1. To make the Pie Dough, mix the flour and chilled butter (preferably with a fork) until it incorporates well.
  2. Now add sugar, salt and a little water/milk and mix it together. You just need to bind the flour to form a dough (No need to knead).
  3. Make a ball shape and wrap it in a cling film /foil and put it in the refrigerator for 30 mins.
  4. In the mean time, prepare the custard by boiling 2 and 1/2 cup of milk, add sugar as per taste.
  5. Then add custard powder in 2 tbsp of cold milk and make a slurry. Add it to the boiling milk and stir.
  6. When the milk thickens, take it down from the flame and let it cool. The custard is ready.
  7. After 30 mins take the dough out of the fridge and roll it in a round roti shape.
  8. Take a 9"pie mould and set the roti on it. Press the sides and corners with your hands so that no air pockets are left.
  9. Cut the extras from the top and give the top a nice shape. Place it in the refrigerator for 15-20 mins.
  10. Preheat the oven at 180°C for 10 mins.
  11. Now it's time for blind baking. Take out the mould from the fridge, put a parchment/butter paper on the mould and put a good amount of raw rajma beans/ any other lentil. (This will work like a paper weight and not make the dough become a phulka.)
  12. Bake it for 20 mins.
  13. After 20 mins take off the paper and grains. Give the pie crust a good egg wash and bake it for another 10 mins.
  14. Once cooked, let it cool off. Then spread mihidana on the crust and pour the custard on it and cover the top well.
  15. Bake it once again for 30 mins at 180°C in the preheated oven.
  16. Once the top part starts to show brown marks, take it out of the oven.
  17. Let it cool off. Then unmould the ring and serve.
  18. Baked Mihidana Custard Pie is ready to be enjoyed.

My Tip:

Butter, milk or water should be chilled to make the dough. Mihidana and custard should be in room temperature before putting it in the mould.

Reviews for Baked Mihidana Custard Pie (1)

Madhuchanda Sharma2 years ago

what is mihidana? never heard of it!
Reply