Pumpkin Custard Pie Recipe
I recently posted a recipe for Pumpkin Custard Pie and left my camera at work. So I made another pie New Year’s morning (about 5:30am) for a party that was sprung on me at the last minute. But I can’t complain, I love to cook. So up-and-at-em at 5:30am to start a pie.
Well as you know, the crust takes some time. 45 minutes to chill in a disk, then into the pan and chill another 45 – 60 minutes. Then an hour to bake. Then cooling time. You got to get going!
This is the best pumpkin pie I have ever had. It is an Emeril recipe and uses both light and dark brown sugar. That way you get a dark brown filling. Also some burbon, but I only had some Mr. Jack Daniels, so in he went.
The crust was perfect. I used the cusinart method rather then cutting in the butter by hand with forks. Forget the thought it tastes better when you have to work hard at it. The cusinart method is fast, and makes the crust perfect every time. I will go into detail on how to use the cusinart to make crust in the forums “How Tos” next week. So look for it there.
I used a shallow tart pan (the kind with a removable bottom) and it was quite a bit larger than a regular pie tin. The result was a more even filling and the slices looked hugh. With the diameter larger, I cut the wedges smaller so the pie would go further (more people). Nobody noticed a thing.
Another tip is in the cooking time. The recipe calls for 50-60 minutes. At 50 minutes I checked it and the outside was done (raised) but the middle was still sagging a bit (how’s that for cool baking term – sagging). At any rate, another 10 minutes and the center raised and was level with the outside. And best of all, the pie is baked evenly throughout – whoo hoo.
What I really like about this recipe is that the pumpkin filling is firm, hence the custard part in the name. Now it is not as firm as a cheese cake, but on the other hand the filling does not run all over the plate when you serve it.
Here is a link to the original post: http://www.5starrecipe.com/?p=158#more-158
Leave a Reply
You must be logged in to post a comment.