The indexes have outpaced the United States’ S&P 500 and Europe’s Stoxx 600 benchmark indexes, which have both risen 8% in that time. (N225), which tracks Japan’s blue-chip companies, has leapt nearly 17%. So far this year, the benchmark Topix has jumped almost 14%, and the Nikkei 225 The country’s major stock indexes are trading at highs not seen since 1990, when its infamous asset bubble of the late 1980s was just deflating. Stir until the chocolate is completely melted.Japan’s stock market has waited more than three decades for its moment in the sun. Peanut Butter Chocolate Cream Pie: Make the basic filling and add 1/4 cup creamy peanut butter and 3/4 cup good quality chopped semi-sweet chocolate to the hot filling in the pan.
Cook in the same manner as the basic filling. Sprinkle toasted coconut on top of the whipped cream for a beautiful and tasty presentation.īutterscotch Cream Pie: Substitute 3/4 cup firmly packed brown sugar instead of white sugar in the basic filling recipe, and increase the butter to 3 tablespoons. Pour the cooled basic filling (or chocolate filling) on top.Ĭoconut Cream Pie: Stir 1 cup flaked coconut into basic filling just before pouring into pie shell. Slice 3 to 4 bananas into the bottom of the prepared pie shell. Return crust to the oven to finish baking for another 5 minutes.īanana Cream Pie: Make the basic filling and cool. Line the docked dough with aluminum foil and fill with pie weights or dried beans.īake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate.
Transfer dough to pie plate, pressing the dough lightly into the plate trim the edges. Reserve the second pie dough disc for another use. Roll out one chilled pie dough to fit a 9-inch pie plate. Divide the dough into two disks, flatten and refrigerate each for at least 15 minutes. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.Īdd the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. In a mixing bowl, mix together the flour and the salt cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Chill the pie completely and top with fresh whipped cream or other desired topping. Cook's Note: Add any variations at this point.Īllow the mixture to cool and pour into the baked pie shell. Remove from the heat and stir in the butter and vanilla. Continue whisking over low heat until the mixture coats the back of a spoon and is smooth and thick. Whisk the egg mixture into the dry ingredients in the saucepan. In a separate mixing bowl, beat together the egg yolks and milk. In a heavy-bottomed medium saucepan, mix together sugar, flour, and salt.
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