I lightly patted sprinkled reg flour on top/bottom of single crust prior to filling as it was a higher sugar pie. Get 2 oven therms to check for hotter areas before you cook. Readers may not realize lactose-free milk will not set up as well in puddings, etc. My filling actually sat for 30 mins prior to my short re-stir and then pouring to bake. Thank you, and also thank you to a2 company in USA and distributors! I suggest beating eggs, then not overbeating your mixture once added in. But restaurant’s pie crust always seemed never “re-baked.” And I ate their pie for well over a decade after church on Sundays. The only question is how does their premade, store-bought (shortbread?) crust seem like it’s never been in an oven at all? Do they cook filling before filling the crust? Covered my crust w/foil after 20 mins, maybe not soon enough? Lightly browned and okay. And this is it – first go! God is so good. The a2 milk is a true life changer for me!!! This recipe I googled while teary was my choice – I was determined to make the pie I so enjoyed at a local restaurant years ago. I actually was able to get a2 Half and Half, to substitute for evap milk, at Publix. Made in a heavier duty disposable pie pan today (Did use 3.5 TBL cornstarch due to warmer humid weather on southern coast of Florida) after shedding emotional tears in a Publix – as after almost 64 years of living without baking with real dairy/milk I have discovered I can use the a2 milk and not suffer. □ And, I mean, who DOESN’T need two pies? Ha! Y’all enjoy!įabulous. As a result, this doubles beautifully if you need two pies. In fact, the original recipe I have made two pies – like many old pie recipes do – so I just cut everything in half to make one. It’s one of those classic southern recipes that has been around for ages. Regardless of what kind of crust you bake it in, this pie is destined to be a new family favorite. Put the crust on a small baking pan before filling it and just pop it in the oven on the pan to make it easier. Just note that some of the store bought crusts in the aluminum pans can be a little flimsy. And all you overachievers can make a crust from scratch if you have some extra time. That said, the preformed frozen crusts work just as well. It allows me to use my own pie plate but doesn’t have me making a homemade crust – which I appreciate. Now, when it comes to the crust, I like to use the pre-made, rolled-up pie crusts that you find in the refrigerated section of the grocery store over by the canned biscuits and cinnamon rolls. You literally mix all the ingredients together and pour them into a prepared pie crust. The best part, though, is how dang easy it is to make. It just has the most perfect, creamy, chocolatey filling and I just love the crusty top that forms as it bakes. But I will admit that Chocolate Chess Pie is probably my favorite. My Buttermilk, Peach Chess, and Eggnog Chess Pies are all delicious winners in my book.
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