[Sca-cooks] Re: custard pie ratios
Caointiarn
caointiarn1 at bresnan.net
Fri May 5 16:08:55 PDT 2006
Helen thinking aloud:
> The recipe calls for partially baking the crust, before you put in the
> filling, so, hopefully, that will take care of the soggy bottom
> potential-though I have never had any luck with that before. :P Mundane
> Custard pies and I have a long-standing argument going on. <G> If this
> works, I may change my mundane pie recipe.
> Let's see...isn't a quart 4 cups? then the ratio I am thinking of would be
> 8 yolks...OK.
> Now, what to do with all those egg whites...<G>
Yep 4 cups per quart and the whites can be turned into meringue
cookies pretty easily!
Soggy {pie} bottom has also been my downfall -- let us all know how things
work out!
Caointairn
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