I remember when I was a kid, I had a slice of egg custard pie? I guess thats what it was. That was the best dish I ever had in my life.

I love custard pie. I just use the BH&G recipe. But copying a great pie-maker I knew in my early
married days, I sprinkle some Grape-Nuts into the pie shell before baking, and sprinkle the top
with a little nutmeg. The nutmeg is optional, of course...some people don't like it.

N.

"Nancy2" wrote in message
...

I love custard pie. I just use the BH&G recipe. But copying a great
pie-maker I knew in my early
married days, I sprinkle some Grape-Nuts into the pie shell before baking,
and sprinkle the top
with a little nutmeg. The nutmeg is optional, of course...some people don't
like it.

N.

==

BH&G?

On 9/24/2018 10:23 AM, Ophelia wrote:
>
>
> "Nancy2"Â* wrote in message
> ...
>
> I love custard pie.Â* I just use the BH&G recipe.Â* But copying a great
> pie-maker I knew in my early
> married days, I sprinkle some Grape-Nuts into the pie shell before
> baking, and sprinkle the top
> with a little nutmeg.Â* The nutmeg is optional, of course...some people
> don't like it.
>
> N.
>
> ==
>
> BH&G?

Better Homes & Gardens. It's a magazine. I gather they also published
some cookbooks.

Grapenuts (the original cereal) are hard as rocks. Grapenuts Flakes,
not so much.

Jill

On 9/24/2018 8:12 AM, wrote:
> I remember when I was a kid, I had a slice of egg custard pie? I guess thats what it was. That was the best dish I ever had in my life.
>
Hard to find a good one today. We used to have coconut custard too.

"jmcquown" wrote in message ...

On 9/24/2018 10:23 AM, Ophelia wrote:
>
>
> "Nancy2" wrote in message
> ...
>
> I love custard pie. I just use the BH&G recipe. But copying a great
> pie-maker I knew in my early
> married days, I sprinkle some Grape-Nuts into the pie shell before
> baking, and sprinkle the top
> with a little nutmeg. The nutmeg is optional, of course...some people
> don't like it.
>
> N.
>
> ==
>
> BH&G?

Better Homes & Gardens. It's a magazine. I gather they also published
some cookbooks.

Grapenuts (the original cereal) are hard as rocks. Grapenuts Flakes,
not so much.

Jill

==

Thank you.

On Monday, September 24, 2018 at 7:12:59 AM UTC-5, wrote:
>
> I remember when I was a kid, I had a slice of egg custard pie? I guess thats what it was. That was the best dish I ever had in my life.
>
I love egg custard and it doesn't have to be in a pie shell for me to enjoy
it. Chess pie is another favorite, but I do like it in a pie shell.

On Monday, September 24, 2018 at 7:52:26 AM UTC-10, wrote:

> I love egg custard and it doesn't have to be in a pie shell for me to enjoy
> it. Chess pie is another favorite, but I do like it in a pie shell.

It's tough finding a good custard pie. Beats me why that is. I've never had a chess pie. If I want one on this rock, I'll have to make it myself. I make a pretty mean Chinese custard pie. It uses more eggs and canned milk.


http://archives.starbulletin.com/con...custa rd_pies

CUSTARD PIE FILLING
5 large eggs
3/4 cup sugar
2-1/2 tablespoons cornstarch
1-1/2 cups evaporated milk
1-1/2 cups water
2 teaspoons vanilla
1/8 teaspoon salt
9-inch unbaked pie shell, at room temperature

Break eggs into mixing bowl.

Combine sugar with cornstarch. Whisk into eggs until incorporated. Continue to whisk for 1 minute. Add evaporated milk, water, vanilla and salt. Mix until well-incorporated. Cover bowl and refrigerate overnight.

Preheat oven to 400 degrees.

Skim off any bubbles from top of filling. Stir gently to blend in cornstarch settled on bottom of bowl. Do not create bubbles while stirring. Pour filling into pie shell, filling it 1/4 inch from rim. Bake 10 minutes, then add more filling, up to the rim of the pie shell. Continue baking about 20 minutes longer, until done. Check frequently: Nudge the pie gently; if it ripples near the center, it is not quite ready. Do not overbake. If the pie puffs up in the center, you've baked it too long, and your filling will be full of holes and watery (what a shame).

On 9/24/2018 9:00 AM, Ed Pawlowski wrote:

> We used to have coconut custard too.

I usta make a "coconut custard" pie.

Wasn't REAL "coconut custard", but still tasted great. It was Baker's
Angel Coconut added to a "pastry cream" (crème pâtissière) base. Still
tasted good.

nb

On Monday, September 24, 2018 at 3:36:18 PM UTC-5, notbob wrote:
>
> On 9/24/2018 9:00 AM, Ed Pawlowski wrote:
>
> > We used to have coconut custard too.
>
> I usta make a "coconut custard" pie.
>
> Wasn't REAL "coconut custard", but still tasted great. It was Baker's
> Angel Coconut added to a "pastry cream" (crème pâtissière) base. Still
> tasted good.
>
> nb
>
I've seen Martha Stewart make this coconut custard pie on her cooking show
on PBS. I've not made it but it does sound delicious and as I love coco-
nut custard pie I'd not be adverse to trying it.

https://www.marthastewart.com/316374...ut-custard-pie

On Monday, September 24, 2018 at 3:36:18 PM UTC-5, notbob wrote:
>
> I usta make a "coconut custard" pie.
>
> Wasn't REAL "coconut custard", but still tasted great. It was Baker's
> Angel Coconut added to a "pastry cream" (crème pâtissière) base. Still
> tasted good.
>
> nb
>
Here's the video of her coconut pie if you care to take a gander at it.

https://www.everythingpies.com/marth...h-suggestions/

On Monday, September 24, 2018 at 3:36:18 PM UTC-5, notbob wrote:
> On 9/24/2018 9:00 AM, Ed Pawlowski wrote:
>
> > We used to have coconut custard too.
>
> I usta make a "coconut custard" pie.
>
> Wasn't REAL "coconut custard", but still tasted great. It was Baker's
> Angel Coconut added to a "pastry cream" (crème pâtissière) base. Still
> tasted good.
>
> nb

If it tastes good, who CARES! It's PIE! PIE! PIE! :-)

John Kuthe...

On 9/24/2018 2:49 PM, wrote:

> https://www.everythingpies.com/marth...h-suggestions/
>

I like. I bookmark.

I've made some of her recipes, before. Martha knows her stuff.

I gotta couple cans o' coconut milk. Never thought about subbing
coconut milk fer regular milk. I'll give it a shot, next time I throw
my health under a bus and need a carb/sugar fix.


nb

On Monday, September 24, 2018 at 9:16:26 PM UTC-5, notbob wrote:
>
> On 9/24/2018 2:49 PM, wrote:
>
> > https://www.everythingpies.com/marth...h-suggestions/
> >
>
> I like. I bookmark.
>
> I've made some of her recipes, before. Martha knows her stuff.
>
> I gotta couple cans o' coconut milk. Never thought about subbing
> coconut milk fer regular milk. I'll give it a shot, next time I throw
> my health under a bus and need a carb/sugar fix.
>
> nb
>
I know what you mean and I *love* coconut pie and I've hesitated making
this as I'd probably eat it in one sitting until I made myself sick.

On 9/24/2018 8:22 PM, wrote:

> I know what you mean and I *love* coconut pie and I've hesitated making
> this as I'd probably eat it in one sitting until I made myself sick.

No doubt.

BUT ....it is a chance to use up my half-n-half and finally make a
'blind bake" stone ground crust. I'll get the rest of the ingredients,
tomorrow.

nb

On Monday, September 24, 2018 at 9:55:28 AM UTC-5, Jill McQuown wrote:
> On 9/24/2018 10:23 AM, Ophelia wrote:
> >
> >
> > "Nancy2"Â* wrote in message
> > ...
> >
> > I love custard pie.Â* I just use the BH&G recipe.Â* But copying a great
> > pie-maker I knew in my early
> > married days, I sprinkle some Grape-Nuts into the pie shell before
> > baking, and sprinkle the top
> > with a little nutmeg.Â* The nutmeg is optional, of course...some people
> > don't like it.
> >
> > N.
> >
> > ==
> >
> > BH&G?
>
> Better Homes & Gardens. It's a magazine. I gather they also published
> some cookbooks.
>
> Grapenuts (the original cereal) are hard as rocks. Grapenuts Flakes,
> not so much.
>
> Jill

But they are REALLY good in custard pie, just as a random crunch and mild flavor.

BH&G has published many cookbooks over the years; the famous red and white plaid cover being the most well known. My generation (married in the 60s developed our married-life cooking using that cookbook. They also published, in the same decades, books devoted to single topics ... "vegetables," "fruits," "desserts," "meat," "salads," "breads," to name a few. They contain some of my most go-to recipes, especially the bread and dessert ones. And many of the recipes are still current today; I was amazed to find a recipe for hummus in one of them.

N.

N.

On Monday, September 24, 2018 at 12:52:26 PM UTC-5, wrote:
> On Monday, September 24, 2018 at 7:12:59 AM UTC-5, wrote:
> >
> > I remember when I was a kid, I had a slice of egg custard pie? I guess thats what it was. That was the best dish I ever had in my life.
> >
> I love egg custard and it doesn't have to be in a pie shell for me to enjoy
> it. Chess pie is another favorite, but I do like it in a pie shell.

Me, too, Joan, I could eat half a recipe of egg custard in one sitting. When I was a teen, I worked part-time in a children's hospital kitchen here, and they made the BEST stirred egg custard I have ever had. I have never been able to replicate their recipe.

N.

On Monday, September 24, 2018 at 9:33:08 PM UTC-5, notbob wrote:
>
> BUT ....it is a chance to use up my half-n-half and finally make a
> 'blind bake" stone ground crust. I'll get the rest of the ingredients,
> tomorrow.
>
> nb
>
Be sure and report back on your results (so my stomach will start growling).

On Monday, September 24, 2018 at 9:52:42 PM UTC-5, Nancy2 wrote:
> On Monday, September 24, 2018 at 12:52:26 PM UTC-5, wrote:
> >
> > I love egg custard and it doesn't have to be in a pie shell for me to enjoy
> > it. Chess pie is another favorite, but I do like it in a pie shell.
>
> Me, too, Joan, I could eat half a recipe of egg custard in one sitting. When I was a teen, I worked part-time in a children's hospital kitchen here, and they made the BEST stirred egg custard I have ever had. I have never been able to replicate their recipe.
>
> N.
>
Let's get notbob to make us one and then we can sit down at a table across
from each other and meet in the middle of that pie. Hahahahaaaaaa

Thirty plus years ago there was a Holiday Inn buffet on Sunday's my mother
and I would go to. They'd bring out a HUGE baking pan of egg custard and
I could have just sat down right there at the dessert line and ate until
they carried me out.

"Nancy2" > wrote in message
...
On Monday, September 24, 2018 at 9:55:28 AM UTC-5, Jill McQuown wrote:
> On 9/24/2018 10:23 AM, Ophelia wrote:
> >
> >
> > "Nancy2"Â wrote in message
> > ...
> >
> > I love custard pie. I just use the BH&G recipe. But copying a great
> > pie-maker I knew in my early
> > married days, I sprinkle some Grape-Nuts into the pie shell before
> > baking, and sprinkle the top
> > with a little nutmeg. The nutmeg is optional, of course...some people
> > don't like it.
> >
> > N.
> >
> > ==
> >
> > BH&G?
>
> Better Homes & Gardens. It's a magazine. I gather they also published
> some cookbooks.
>
> Grapenuts (the original cereal) are hard as rocks. Grapenuts Flakes,
> not so much.
>
> Jill

But they are REALLY good in custard pie, just as a random crunch and mild
flavor.

BH&G has published many cookbooks over the years; the famous red and white
plaid cover being the most well known. My generation (married in the 60s
developed our married-life cooking using that cookbook. They also
published, in the same decades, books devoted to single topics ...
"vegetables," "fruits," "desserts," "meat," "salads," "breads," to name a
few. They contain some of my most go-to recipes, especially the bread and
dessert ones. And many of the recipes are still current today; I was amazed
to find a recipe for hummus in one of them.

N.
======

My go to in the early 60's were Joy of Cooking and The Good Housekeeping
cookbooks.

Cheri

On 9/24/2018 8:46 PM, Nancy2 wrote:

> BH&G has published many cookbooks over the years.....

likewise, Time-Warner. I'll always recall making the recipe for
hasenpfeffer from the T-W cookbook, Recipes of Germany.

The best cookbook "set" I ever ran across was my late M-I-L's set of
Redbook cookbooks (about 16 vols). Killer recipes. I usta sneak/peek
'em all the time.

nb

On Mon, 24 Sep 2018 19:22:23 -0700 (PDT), "
> wrote:

>On Monday, September 24, 2018 at 9:16:26 PM UTC-5, notbob wrote:
>>
>> On 9/24/2018 2:49 PM, wrote:
>>
>> > https://www.everythingpies.com/marth...h-suggestions/
>> >
>>
>> I like. I bookmark.
>>
>> I've made some of her recipes, before. Martha knows her stuff.
>>
>> I gotta couple cans o' coconut milk. Never thought about subbing
>> coconut milk fer regular milk. I'll give it a shot, next time I throw
>> my health under a bus and need a carb/sugar fix.
>>
>> nb
>>
>I know what you mean and I *love* coconut pie and I've hesitated making
>this as I'd probably eat it in one sitting until I made myself sick.

Even more lucious is Nesselrode Pie, made with chestnuts... and yoose
know my affinity for chestnuts:
https://www.saveur.com/new-york-nesselrode-pie
https://www.purpleclover.com/lifestyle/7570-pie-sky/
https://www.ediblemanhattan.com/eat/nesselrode-pie/

On 2018-09-25 1:40 AM, Cheri wrote:

> My go to in the early 60's were Joy of Cooking and The Good Housekeeping
> cookbooks.
>


Me too.

On Tuesday, September 25, 2018 at 10:14:02 AM UTC-4, notbob wrote:
> On 9/24/2018 8:46 PM, Nancy2 wrote:
>
> > BH&G has published many cookbooks over the years.....
>
> likewise, Time-Warner. I'll always recall making the recipe for
> hasenpfeffer from the T-W cookbook, Recipes of Germany.

We had a set of those when I was a kid. They were the first cookbooks
I really looked at.

Over time, I came to realize that for the more exotic cuisines,
the recipes made substitutions that are now unnecessary. I finally
got rid of them, although I scanned in a few recipes that stood
the test of time.

Cindy Hamilton

On Tue, 25 Sep 2018 12:17:24 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, September 25, 2018 at 10:14:02 AM UTC-4, notbob wrote:
>> On 9/24/2018 8:46 PM, Nancy2 wrote:
>>
>> > BH&G has published many cookbooks over the years.....
>>
>> likewise, Time-Warner. I'll always recall making the recipe for
>> hasenpfeffer from the T-W cookbook, Recipes of Germany.
>
>We had a set of those when I was a kid. They were the first cookbooks
>I really looked at.
>
>Over time, I came to realize that for the more exotic cuisines,
>the recipes made substitutions that are now unnecessary.

Like sherry for Shaoxing wine.

On Tuesday, September 25, 2018 at 9:14:02 AM UTC-5, notbob wrote:
>
> The best cookbook "set" I ever ran across was my late M-I-L's set of
> Redbook cookbooks (about 16 vols). Killer recipes. I usta sneak/peek
> 'em all the time.
>
> nb
>
I've got a complete set of 'Southern Living' cookbooks, about 20 or 21
volumes.

On Tuesday, September 25, 2018 at 9:57:18 AM UTC-5, Sheldon wrote:
>
> Even more lucious is Nesselrode Pie, made with chestnuts... and yoose
> know my affinity for chestnuts:
> https://www.saveur.com/new-york-nesselrode-pie
> https://www.purpleclover.com/lifestyle/7570-pie-sky/
> https://www.ediblemanhattan.com/eat/nesselrode-pie/
>
I've never anyone make anything with chestnuts nor have I seen them in
any store. I wouldn't know a chestnut if someone handed me one.

On Tue, 25 Sep 2018 12:45:42 -0700 (PDT), "
> wrote:

>On Tuesday, September 25, 2018 at 9:57:18 AM UTC-5, Sheldon wrote:
>>
>> Even more lucious is Nesselrode Pie, made with chestnuts... and yoose
>> know my affinity for chestnuts:
>> https://www.saveur.com/new-york-nesselrode-pie
>> https://www.purpleclover.com/lifestyle/7570-pie-sky/
>> https://www.ediblemanhattan.com/eat/nesselrode-pie/
>>
>I've never anyone make anything with chestnuts nor have I seen them in
>any store. I wouldn't know a chestnut if someone handed me one.

I've made a chestnut bread once. Once.

On Tuesday, September 25, 2018 at 3:03:49 PM UTC-5, Druce wrote:
>
> On Tue, 25 Sep 2018 12:45:42 -0700 (PDT), "
> > wrote:
>
> >I've never anyone make anything with chestnuts nor have I seen them in
> >any store. I wouldn't know a chestnut if someone handed me one.
>
> I've made a chestnut bread once. Once.
>
Gummy? Flat? Weird tasting? Tell us!

On Tue, 25 Sep 2018 13:46:49 -0700 (PDT), "
> wrote:

>On Tuesday, September 25, 2018 at 3:03:49 PM UTC-5, Druce wrote:
>>
>> On Tue, 25 Sep 2018 12:45:42 -0700 (PDT), "
>> > wrote:
>>
>> >I've never anyone make anything with chestnuts nor have I seen them in
>> >any store. I wouldn't know a chestnut if someone handed me one.
>>
>> I've made a chestnut bread once. Once.
>>
>Gummy? Flat? Weird tasting? Tell us!

It didn't rise well, which was to be expected because I added a lot of
chestnut flour to the bread flour. And all that was left of the
chestnut flavour was a certain sweetness. Basically it was a waste of
chestnuts/chestnut flour.

On Tuesday, September 25, 2018 at 4:33:14 PM UTC-5, Druce wrote:
> On Tue, 25 Sep 2018 13:46:49 -0700 (PDT), "
> > wrote:
>
> >> I've made a chestnut bread once. Once.
> >>
> >Gummy? Flat? Weird tasting? Tell us!
>
> It didn't rise well, which was to be expected because I added a lot of
> chestnut flour to the bread flour. And all that was left of the
> chestnut flavour was a certain sweetness. Basically it was a waste of
> chestnuts/chestnut flour.
>
Oh, ok.

But did notbob make that coconut custard pie today????

On 9/25/2018 7:21 PM, wrote:

> But did notbob make that coconut custard pie today????

No, I did not.

Bad day. Lotta silliness encountered.

I got the required goodies, but by time I got home, I was sorely PO'd.
Calm down and start again, tomorrow.

nb --IOW, DON'T ASK!

On Tuesday, September 25, 2018 at 9:04:19 PM UTC-5, notbob wrote:
>
> On 9/25/2018 7:21 PM, wrote:
>
> > But did notbob make that coconut custard pie today????
>
> No, I did not.
>
> Bad day. Lotta silliness encountered.
>
> I got the required goodies, but by time I got home, I was sorely PO'd.
> Calm down and start again, tomorrow.
>
> nb --IOW, DON'T ASK!
>
Be sure and post the results; good or bad.

"notbob" wrote in message ...

On 9/25/2018 7:21 PM, wrote:

> But did notbob make that coconut custard pie today????

No, I did not.

Bad day. Lotta silliness encountered.

I got the required goodies, but by time I got home, I was sorely PO'd.
Calm down and start again, tomorrow.

nb --IOW, DON'T ASK!

==

Can I just say that I hope tomorrow is a MUCH better day?

wrote:
> On Mon, 24 Sep 2018 19:22:23 -0700 (PDT), "
> > wrote:
>
>> On Monday, September 24, 2018 at 9:16:26 PM UTC-5, notbob wrote:
>>>
>>> On 9/24/2018 2:49 PM, wrote:
>>>
>>>> https://www.everythingpies.com/marth...h-suggestions/
>>>>
>>>
>>> I like. I bookmark.
>>>
>>> I've made some of her recipes, before. Martha knows her stuff.
>>>
>>> I gotta couple cans o' coconut milk. Never thought about subbing
>>> coconut milk fer regular milk. I'll give it a shot, next time I throw
>>> my health under a bus and need a carb/sugar fix.
>>>
>>> nb
>>>
>> I know what you mean and I *love* coconut pie and I've hesitated making
>> this as I'd probably eat it in one sitting until I made myself sick.
>
> Even more lucious is Nesselrode Pie, made with chestnuts... and yoose
> know my affinity for chestnuts:
>


Popeye, yoose only likes chestnuts cause yoose wife has nuts on her chest.

On 9/24/2018 10:52 PM, wrote:

> Be sure and report back on your results (so my stomach will start growling).

I made Martha's pie on Sunday. Watta gloopy mess!

I'm not sure if the tapioca starch was too old or if I jes didn't cook
it, properly. I subbed 2:1 fer the corn starch (1/4C cornstarch = 1/2C
tapioca starch). Everything else was spot on.

I've been using another recipe fer the creme patissiere, but Martha's
was similar, so I used it. The "blind bake" crust was also a tad
overbaked. I tossed the entire "gloopy mess". 8|

nb

On 10/1/2018 11:02 AM, notbob wrote:

> I made Martha's pie on Sunday.Â* Watta gloopy mess!

Oh! .....I should also point out that Martha's recipe was way over my
pie size (9" regular). One should use --at the very least-- a "deep
dish" pie tin. Maybe even a 10" or 11" pie tin.

nb

On Monday, October 1, 2018 at 12:02:41 PM UTC-5, notbob wrote:
>
> On 9/24/2018 10:52 PM, wrote:
>
> > Be sure and report back on your results (so my stomach will start growling).
>
> I made Martha's pie on Sunday. Watta gloopy mess!
>
> I'm not sure if the tapioca starch was too old or if I jes didn't cook
> it, properly. I subbed 2:1 fer the corn starch (1/4C cornstarch = 1/2C
> tapioca starch). Everything else was spot on.
>
> I've been using another recipe fer the creme patissiere, but Martha's
> was similar, so I used it. The "blind bake" crust was also a tad
> overbaked. I tossed the entire "gloopy mess". 8|
>
> nb
>
Thanks for the update!

Why did you use tapioca starch? That threw me off a bit and went back and
looked at her recipe and she only used cornstarch.

It's been at least a thousand years since I made a homemade pie crust (if
ever?). I've always bought the Pet-Ritz deep dish frozen crusts so there
will always be plenty of room for the filling. Cleaning up pie filling
from an oven after it's been baked on was one-time too many.

On Monday, October 1, 2018 at 3:24:49 PM UTC-4, wrote:
> On Monday, October 1, 2018 at 12:02:41 PM UTC-5, notbob wrote:
> >
> > On 9/24/2018 10:52 PM, wrote:
> >
> > > Be sure and report back on your results (so my stomach will start growling).
> >
> > I made Martha's pie on Sunday. Watta gloopy mess!
> >
> > I'm not sure if the tapioca starch was too old or if I jes didn't cook
> > it, properly. I subbed 2:1 fer the corn starch (1/4C cornstarch = 1/2C
> > tapioca starch). Everything else was spot on.
> >
> > I've been using another recipe fer the creme patissiere, but Martha's
> > was similar, so I used it. The "blind bake" crust was also a tad
> > overbaked. I tossed the entire "gloopy mess". 8|
> >
> > nb
> >
> Thanks for the update!
>
> Why did you use tapioca starch? That threw me off a bit and went back and
> looked at her recipe and she only used cornstarch.

I predict it'll be something about GMOs.

Cindy Hamilton

On Monday, October 1, 2018 at 7:02:41 AM UTC-10, notbob wrote:
> On 9/24/2018 10:52 PM, wrote:
>
> > Be sure and report back on your results (so my stomach will start growling).
>
> I made Martha's pie on Sunday. Watta gloopy mess!
>
> I'm not sure if the tapioca starch was too old or if I jes didn't cook
> it, properly. I subbed 2:1 fer the corn starch (1/4C cornstarch = 1/2C
> tapioca starch). Everything else was spot on.
>
> I've been using another recipe fer the creme patissiere, but Martha's
> was similar, so I used it. The "blind bake" crust was also a tad
> overbaked. I tossed the entire "gloopy mess". 8|
>
> nb

Yoose got yer cornstarch/tapioca equivalents ass-backwards.