[Sca-cooks] Re: custard pie ratios

[Caointiarn]

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