This subforum needs attention, I'm kind of adopting it till the next time I go back under my rock.
My FIL is almost impossible to please when it comes to pies. It takes a miracle to get a compliment out of him. His wife is the best cook I have ever known, and she rarely impresses him with a pie. Several years ago I started making pie after pie after pie, determined to get a compliment. As the old saying goes, practice makes perfect. I succeeded and have a few tips.
If you want a fantastic cream pie this is what you do - Prepare your filling. If you are taking it to a gathering, do not put the filling in the shell until serving time. Line your pan with crust and poke the entire thing with a fork, so it doesn't make a big bubble when baking. In a small dish, combine about 1/8 cup of milk with the same amount of sugar. Brush this on your unbaked pie shell, focusing on the crimped edges too. Then, take about 1/8 cup of granulated sugar and dust it all. Bake as directed. When you are ready, add the fillings. You will have a wonderful crispy, sweet brown pie crust. I get loads of compliments on this pie.
When making fruit pies, exchange the thickener for Bird's Custard powder. I add a lot, it makes gooseberry pies the loveliest shade of pink and they thicken up nicely.
Gypsy's In A Hurry Coconut Cream Pie Filling:
This recipe is for two pies
Large box vanilla pudding
Small box cheesecake pudding
1 can evaporated milk
2% milk to make enough for 2 pies
2 cups coconut
Mix and set in refrigerator
Quart of heavy whipping cream
Enough powdered sugar to make slightly sweet
Whip until stiff.
Place your pudding in the pie shell (must be cooled!) and top with whipped cream. Sometimes I toast coconut in the oven and top with it.
My FIL is almost impossible to please when it comes to pies. It takes a miracle to get a compliment out of him. His wife is the best cook I have ever known, and she rarely impresses him with a pie. Several years ago I started making pie after pie after pie, determined to get a compliment. As the old saying goes, practice makes perfect. I succeeded and have a few tips.
If you want a fantastic cream pie this is what you do - Prepare your filling. If you are taking it to a gathering, do not put the filling in the shell until serving time. Line your pan with crust and poke the entire thing with a fork, so it doesn't make a big bubble when baking. In a small dish, combine about 1/8 cup of milk with the same amount of sugar. Brush this on your unbaked pie shell, focusing on the crimped edges too. Then, take about 1/8 cup of granulated sugar and dust it all. Bake as directed. When you are ready, add the fillings. You will have a wonderful crispy, sweet brown pie crust. I get loads of compliments on this pie.
When making fruit pies, exchange the thickener for Bird's Custard powder. I add a lot, it makes gooseberry pies the loveliest shade of pink and they thicken up nicely.
Gypsy's In A Hurry Coconut Cream Pie Filling:
This recipe is for two pies
Large box vanilla pudding
Small box cheesecake pudding
1 can evaporated milk
2% milk to make enough for 2 pies
2 cups coconut
Mix and set in refrigerator
Quart of heavy whipping cream
Enough powdered sugar to make slightly sweet
Whip until stiff.
Place your pudding in the pie shell (must be cooled!) and top with whipped cream. Sometimes I toast coconut in the oven and top with it.
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