Thread: Hawaii Custard Pie

"dsi1" <[email protected]> wrote in message
news:bmJGm.51$[email protected]..
>
> Here's a custard pie I made last night for the first time. It's unusual in
> that it uses canned milk and a larger than normal amount of eggs and
> includes corn starch but no nutmeg. It also recommends letting the mix sit
> overnight and to skim the surface to remove all the air bubbles. This is a
> good idea if you want a glossy surface and no cavities in the custard. I
> have wondered how the Chinese get that distinctive appearance in their
> custard pies. Unfortunately, I didn't have the time to do this.
>
Thanks! Looks good!

> I did add more mix after 10 minutes of baking however, I have no idea what
> the point of that was.
Well, it said in the article it was to keep the filling from shrinking.


(saved)

Cheryl wrote:
>
> "dsi1" <[email protected]> wrote in message
> news:bmJGm.51$[email protected]..
>>
>> Here's a custard pie I made last night for the first time. It's
>> unusual in that it uses canned milk and a larger than normal amount of
>> eggs and includes corn starch but no nutmeg. It also recommends
>> letting the mix sit overnight and to skim the surface to remove all
>> the air bubbles. This is a good idea if you want a glossy surface and
>> no cavities in the custard. I have wondered how the Chinese get that
>> distinctive appearance in their custard pies. Unfortunately, I didn't
>> have the time to do this.
>>
> Thanks! Looks good!
>
>> I did add more mix after 10 minutes of baking however, I have no idea
>> what the point of that was.
> Well, it said in the article it was to keep the filling from shrinking.
>
>
> (saved)

The pie did not shrink, instead, it expanded a bit - and had rounded
edges with a flat top. The extra eggs may account for the growing
filling. I guess I'd have to make a pie without putting in more custard
to see the reason it's done. I used a pre-made crust and it came out
perfect. A typical custard pie will usually have a soggy crust.

Here's an accompanying article on a pie crust. This looks tricky because
technique plays an important role.

http://www.starbulletin.com/columnis...tml?page=1&c=y

My guess is that these recipes are Chinese adaptations of custard pie
and pie crust. The Chinese have their own way of doing these things so
you'll get a pie that sorta looks like a custard pie but it's different
in some way. Same thing goes with Chinese apple pie. :-)