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Yeah, you're probably right at that. Gol-durned economy anyway. And here I was looking forward to showing off my suntan to all my pasty-faced cube-buddies. Ah well, I'll have to rely on your renowned probity, fairness and accuracy to report on the outcome for us all.
You do realize, don't you, that this will make for a looooooooong 24 hours or so until I can check in to see the results. Must try to contain drool.........
No, no, no - I'm patient. Being a parent has taught me that, if nothing else. It's just that I must suppress the drool reflex while I await your report on the outcome. I can do that, as long as I think carefully about it.
Rub your beloved's tired feet, feed her some Velveeta and chili-drenched baked potatoes, and let her get a good night's sleep, then tackle the pumpkin cream pie project as soon as you and she are full of energy and enthusiasm, and we'll patiently await the results.
I'm thinking of making an upside down tomato pie - I remember a cherry tomato one a few summers back - caramelised baby tomatoes baked with the crust on top, then turn it back up-ways. Cherry Tomato Tart Tatin, served with some fresh torn up basil I think. I'll have to go and find that now.
Hey, I'm still waiting for the outcome of the pumpkin cream pie experiment - when is that report going to emerge? C'mon, man, you've got us drooling on the keyboard - how did it come out??
OK. Here is the latest idea on how to do this. We can't bake a half filled pie crust or the top will get burnt where there is not pie. So back to the drawing board to avoid another catastrophe. My idea not is for my wife to make her famous pumpkin pie squares in a cobbler pan and then when cool add the layer of pumpkin pudding then a layer of reduced fat whipped cream. Now this is I think most doable. See any problems I don't?
Hmmmm, I got to thinkin about that tomato pie, and have decided that there must be or needs to be (or I am gonna invent one!) a similar type pie using Vidalia onions and swiss cheese! Hmmmm..........If I do try this, hopefully it will be better that the baby poo dip disaster!
Whatcha think Noma? Vidalias and swiss and BACON?????
Hmmmm, I got to thinkin about that tomato pie, and have decided that there must be or needs to be (or I am gonna invent one!) a similar type pie using Vidalia onions and swiss cheese! Hmmmm..........If I do try this, hopefully it will be better that the baby poo dip disaster!
Whatcha think Noma? Vidalias and swiss and BACON?????
I will taste test. Now maybe an option could be some jalapeno?
OK. Here is the latest idea on how to do this. We can't bake a half filled pie crust or the top will get burnt where there is not pie. So back to the drawing board to avoid another catastrophe. My idea not is for my wife to make her famous pumpkin pie squares in a cobbler pan and then when cool add the layer of pumpkin pudding then a layer of reduced fat whipped cream. Now this is I think most doable. See any problems I don't?
You are absolutely correct about the pie crust Nomad! If I had my everyday thinking cap on right now instead of my planning T day stuff cap I should have realized that when you posted sorry.
I don't see a problem with the second idea so be sure to tell us how it turns out please!
OK. Here is the latest idea on how to do this. We can't bake a half filled pie crust or the top will get burnt where there is not pie. So back to the drawing board to avoid another catastrophe. My idea not is for my wife to make her famous pumpkin pie squares in a cobbler pan and then when cool add the layer of pumpkin pudding then a layer of reduced fat whipped cream. Now this is I think most doable. See any problems I don't?
That's a good point about getting a burnt pie crust on top. Your option sounds like it could work as a good alternative, though.
Another possibility might be to pre-bake your pie crust, and to cook your pumpkin pie filling on the stovetop like a true custard until it's completely done, instead of half-cooking it on the stove and then pouring it in the pie shell to cook the rest of the way during baking. If you did that, then poured the fully cooked pumpkin custard into the baked shell, let it cool and set, then topped with the pumpkin cream pudding, that might work, too.
Such fascinating possibilities! I will eagerly await more news from Noma's test kitchen... Good luck!
Oooooh, yummy! Pie, any type, as long as its not mincemeat.
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