Posts Tagged ‘recipe for custard pie’

Whether you think you can or think you can’t, you’re right. (Henry Ford)

Pain has lightened in my legs and knees at least for a while. The exercises for my back feel familiar and I move with hope. The feeling extends outside the borders of the physical into the impossible—or at least it appears that way.

One of my best friends is coming to our house to celebrate his birthday. I enjoy preparing special meals for the people I love. He likes custard pie. So does my husband.  In my enthusiasm I forget about the blog I wrote on September 9, 2012, “Recipe for Bowl Pie.”

Because of an asthmatic condition I use steroid inhalers. They make my hands tremble. Spilled egg and sugar mixture in a hot oven trigger the smoke alarm. Not only is the sound set at cat-fight high-pitch offensive, the smoke could interrupt a trained athlete’s breathing. Last year I made my friend’s pie in an old Pyrex bowl, and the experiment worked.

This year I forget about that trick and focus only on my final creation. I make a beautiful whole wheat crust in a standard pie plate.

Ack! Ack! Triple ack!. Just what do you think you are doing, Ter, I think as I remember the pour-into-crust step?

But I am in a hey-you-are-going-to-beat-this-back-problem mode. So, why not tackle the shaky-fingers situation as well?

When the filling is ready I pour it into a liquid measuring cup and transfer half of it into the crust. Then, when the pie is on the oven shelf, protected by a cookie sheet, I carefully pour the rest. Pushing the shelving back inside and closing the oven door takes an extra breath and some patience, but the filling cooperates.

Okay, this is not a cooking blog. I write about positive outlook. But here is my custard filling recipe anyway for anyone who wants to make an easily prepared dessert. The crust recipe came from a cookbook, with a few personal adjustments of course.

Set oven to 350 degrees. Warm two cups skim milk or plain Greek yogurt thinned with skim milk. Add one-half to two-thirds cup of sugar over stove while also warming crust in the oven. I add nutmeg to the custard mix, but it can be placed across the top of the pie just before going into the oven. Warming the crust and filling at the same time keeps the bottom from getting soggy. When the milk and sugar reach steam level, whisk in three beaten extra-large eggs and about a teaspoonful of vanilla. Pour into warmed, but not fully baked crust (approximately five minutes). Sprinkle with chopped or slivered nuts if desired. Bake for about 45 minutes. Cool on wire rack. Refrigerate.

Then celebrate transformation. Ordinary eggs have blended with sweetness and milk. They have abandoned their preconceived notions of who they are to become something else.  I have to admit I don’t always like the baking part of change in my life, the heat and the work. But willingness to give yields something better.

Here is a picture of the finished pie, now only a memory.


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