Hot Pepper Lemongrass Custard Pie

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Hot Pepper Lemongrass Custard Pie
5 lemongrass stalks 2½ cups milk 4-6 jalapeños, diced 4 hot banana peppers, diced 2-4 serrano peppers, diced 1 poblano pepper, diced 1 cowhorn pepper, diced Butter 3/4 cup sugar 1/2 tsp. salt 3 eggs, beaten 2 egg whites Unbaked pie crust Pepper Sauce 2 habanero peppers, minced 6 Thai chili peppers, minced 4 tabasco peppers, minced 3 red jalapeño peppers, minced 1 cayenne pepper, minced 1 cup apple cider vinegar 2½ cups sugar 3 Tbs. Sure-jell pectin  
Preheat oven to 400°F. Crush lemongrass stalks slightly with side of knife. In a pot, bring milk and lemongrass to a boil. Turn off heat and allow lemongrass to steep. When cool, strain cream into a bowl. In a pan over low heat, sauté peppers in butter, adding small amounts of water as needed until peppers are soft but not brown. In a bowl, whisk cream, peppers, sugar, salt, and eggs. Place crust in a nine-inch pan and brush with egg whites. Pour in pepper custard and place on bottom rack of oven. Bake for 15 minutes. Reduce heat to 375°F, move pie up one rack and bake about 20 minutes, until set and crust is light brown. Pepper Sauce In a pot, boil peppers with vinegar and two cups of sugar for five minutes. Mix pectin with a half cup of sugar and stir into pepper mixture. Boil another minute, until thickened. Allow to cool, and pour a quarter of sauce over custard. (Extra pepper sauce pairs well with cheddar biscuits, ice cream, or goat cheese and crackers.) Refrigerate pie until chilled.