ARTS !
Another cliffhanger post. Two so close. What a bummer.
It must cool and set so that it can be cut.
The acid to cream thickens almost immediately as chemical reaction, the thickness of sour cream when chilled, and egg will set too, and cooked egg sets reliably well and double this amount has four whole eggs and two egg yolks, where two eggs will set up like mayonnaise. Usually corn starch is included to assure the pie sets perfectly so that slices are not a problem, but this does not have any deadening flavorless cornstarch.
So what if it doesn't set?
It will set. And maybe even a bit more than intended with all the egg that it has, I want a very loose soft luxurious mixture, but if it did not set so well then it can be frozen and served as ice cream pie, allowing it to thaw to manageable state.
What happened to the list of ingredients.
ReplyDeleteChip is expecting you to reverse engineer the ingredient amounts.
ReplyDeleteI'm not following.
ReplyDeleteI mean, I don't understand.
ReplyDeleteIt is a custard. They have very broad margins for ingredients, method, amounts, extra flavors, timing, approaches, and best of all broad margin for error.
ReplyDeleteI used the ingredients shown. The white stuff is sugar. I am showing how simple this is. I am showing what people did before they had recipes printed on the back of Eagle brand condensed milk.
The amounts are unknown, except for four whole eggs and two egg yolks. But that was based on how it tasted to me and my eggs were kind of small. I do explain that is overkill for a pie to set, because two eggs will set the amount of liquid used to the viscosity of mayonnaise, good enough for a pie, and this is three times that much egg. So anything between two and six eggs and that is a very broad margin. Your pie could even have cream cheese. Plus it does not matter if it sets or not anyway, it will set, but it doesn't matter, because it can be served frozen.
Custard is used for ice cream too, frozen custard, and this has more eggs than that.
I mention you can use cornstarch but I did not do that.
I also mention only the shell is baked.
So it's all there. And it is simpler than expected. Like mixing chocolate milk with eggs in it. It could be chocolate as easily as lemon or lime or anything at all really, mango, think of your favorite paletas. Almost did that, a two layer thing, because I did have double the amount of filling needed. Ate that like pudding.
It doesn't even have to be this type of pie crust. Any pie crust will do. This pie crust is chosen by people who are afraid of regular pie crusts, that's why this type was invented. It's not necessarily better. That's my opinion.
No list.
That would restrict your creativitah.
Okay. I give up. Here goes.
Buy a pie shell, follow directions to bake it.
In a pot stove top, heat
* 2 cups milk
* 4 jumbo eggs (or 6 regular eggs, or 4 large eggs and two egg yolks, or three Jumbo eggs and three regular egg yolks, or two jumbo eggs, three regular eggs and one regular egg yolk, or 1/50th ostrich egg.)
* 1 cup sugar
* zest of two whole lemons
* juice of two hole lemons
* pinch of salt, oops, 1/32 teaspoon salt (to counteract all that sugar a tiny bit)
* 2 teaspoons vanilla, (because I like vanilla, it doesn't matter what anybody else likes. That's the rule.)
* 1 teaspoon cornstarch (extra ingredient for beginner's insurance)
Use emersion blender to blast the egg embryos to smithereens. Smithereens being a place of total destruction. Or else whisk vigorously. Recipes say strain mixture and temper eggs but forget them, this is a man's pie and if it has egg embryo in it or undissolved lemon zest in it, all that's just fine, bring to boil then remove immediately, that is, whisk until it goes blub bulb then you know it cannot get hotter than boiling.
It will be very thick but not thick enough. It will pour and flatten out in the pie shell. You will not be able to cut it right away because it is frighteningly liquid, and you will fear it is a disaster, that the eggs will not set.
But fear not. It will set.
So, you have cream that sets to custard using eggs (and also here the citric acid reacts to cream and makes it thicker.) It can be any flavor at all, it can have Philadelphia cream cheese if you like, use milk to lighten if you like, Half-and Half if you like, evaporated, condensed milk, or sweetened condensed milk, or powdered milk. Sour cream too. Some recipes have several of those things all at once. There is a very broad range of approaches, this one uses cream.
Pour into baked shell
(This differs from another approach that bakes the whole pie)
Cool to room temperature
Put in refrigerator to cool completely. That will occur in two hours forty-three minutes, twenty two seconds.
That was a joke because your mileage will certainly vary.
And if you make one single adjustment, and I mean it, this kitty here gets it.