Any Home Bakers Here?

[ronott1]

Going to try a new pie recipe today, I'll let you know how it turns out. The crust is made from crushed Nutter Butter cookies and it has a fudgey filling (it's an ice box pie).

Wish me luck!

 

[pennyJo1960]

sound kinda yummy let us know

 

[N F C]

Ok, made the pie this morning and several of us here in the club house tried it out. Very good, super rich but the filling didn't set up like I thought it would so slicing it was messy. Next time I make it, I have to figure out a way to get the filling to set so it will look nice served on a plate in the restaurant.

 

[ronott1]

Ok, made the pie this morning and several of us here in the club house tried it out. Very good, super rich but the filling didn't set up like I thought it would so slicing it was messy. Next time I make it, I have to figure out a way to get the filling to set so it will look nice served on a plate in the restaurant.

Post the recipe and I will see if I can help.

 

[N F C]

Kind of long Ron but I'll post the filling...

1/2 C sugar
1/2 C brown sugar
1/4 C AP flour
3 Tab unsweetened cocoa powder
3 eggs, lightly beaten
1 tsp vanilla extract

It's baked for 25-30 minutes at 325*. The recipe just said to cool on a wire rack but I think putting it in the fridge should help.

Opines?

 

[N F C]

Hey, look at this:
http://www.delish.com/cooking/recipe-ideas/recipes/a52187/cheesecake-eggs-recipe/

That looks like fun! Talk about messy

 

[ronott1]

Kind of long Ron but I'll post the filling...

1/2 C sugar
1/2 C brown sugar
1/4 C AP flour
3 Tab unsweetened cocoa powder
3 eggs, lightly beaten
1 tsp vanilla extract

It's baked for 25-30 minutes at 325*. The recipe just said to cool on a wire rack but I think putting it in the fridge should help.

Opines?

Because of the eggs it is a custard. The flour likely will not thicken the filling because you need to go higher in temp for that. The trick is to get the filling to the correct temperature without curdling the eggs.
Use this technique:

Use a probe thermometer like one used for testing meat and aim for about 165°F

Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F). A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.

 

[N F C]

Because of the eggs it is a custard. The flour likely will not thicken the filling because you need to go higher in temp for that. The trick is to get the filling to the correct temperature without curdling the eggs.
Use this technique:

Use a probe thermometer like one used for testing meat and aim for about 165°F

So are you saying to cook the filling? If so, I'll give it a go (just want to be sure I understand what you're saying).

Thanks Ron

 

[User395221]

@ronott1 , I wish you were my Dad and could have taught me to cook well. I'm a bit like the Swedish chef on the muppets. Throw it together and hope for the best. This works fine for soup and stew, not so much for things that rely on precision.

 

[ronott1]

So are you saying to cook the filling? If so, I'll give it a go (just want to be sure I understand what you're saying).

Thanks Ron

Did I read the recipe wrong? I think is says to bake the pie with the filling at 325 for 20 to 30 minutes. If so, do that and use a thermometer

@ronott1 , I wish you were my Dad and could have taught me to cook well. I'm a bit like the Swedish chef on the muppets. Throw it together and hope for the best. This works fine for soup and stew, not so much for things that rely on precision.

I taught my Daughters how to cook and they are very good at it! The oldest might even be better....