Because I have a ton of buttermilk in my fridge, I originally wanted to do a Cardamon Buttermilk Pie. However, when I realized I didn't have any lemons after pre-baking the crust. So I had to change my plans and find a pie that didn't need an unbaked crust.
That lead me to what I think is the cousin of the Buttermilk Pie...the Chess Pie.
With my first pie, I encountered a problem that many people seem to have with this pie...a very liquid center. Chilling the pie helps solidify it but it's a bit disappointing not being able to eat the pie warm.
So with my second attempt (yes, luckily my crust recipe if for two crusts) I'm trying to things. First, because it seems like the ingredients have separated, I've used the whisk attachment on my mixer to keep things emulsified longer. Second, I keep the pie in the oven longer -- turning it off at an hour but leaving the pie in the cooling oven for 20 minutes.
Final result...sugar overload! (Which translates into "delicious".)
(As you can see, while the pie was baking, I gave Piper the crust scraps and she went to town making her own creation.)
Thx for sharing your progress, and the photos. I hope the pie base didn't have a 'soggy bottom.'
ReplyDeleteWe have a show on TV here called 'The Great British Bake-Off'
http://www.bbc.co.uk/programmes/b013pqnm
.... Paul Hollywood (yep that's his real name) is always checking for a soggy bottom.
"Soggy Bottoms" are my biggest pet peeve. All I can think about when I encounter soggy crusts is "lard" (probably shortening), which isn't appetizing in my book. Luckily, I worked that out at the end of last year. Plus, it helps that this is a pre-baked crust.
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