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12 March 2008 @ 11:07 pm
Pie?  
Mmmmmmmm pie.

In an act of self-defense, I offloaded a few slices of random-berry pie and the ENTIRE remaining keylime pie with elvinborn and elvinmom, who were kind, complimentary, and have invited me to make pie for them any time.

Then I came home this evening and made another pie.

I know. I... I'm sorry. I can't think what came over me. I had these leftover strawberries and... I'm sorry. I know I have a problem. Some kind of terrible Pie Problem.

The good news is, it is Highly Experimental Pie, so I may end up having to throw it out anyway.

* * *

*blink* OMG.

Well, okay, I shouldn't be surprised, how wrong can you possibly go with strawberries, cream cheese, and chocolate? But still. I have made highly decent pie here.

Not sure a graham crust is quite right here, although the cinnamon is nice... my pie plate gets much hotter than the typical foil lined ones, so the crust got burnt. I either need to cook it on a lower temp or just use a bought crust. I didn't actually have the butter I needed, so I tempered it with lard instead (if you have never made one, a graham pie crust is nothing more than graham cracker crumbs and melted butter, some cinnamon if you like), and the lard wasn't sticking right so I added an egg, and at that point, I may have just messed with it too much. Still. It's not bad. And, well, it did stick together...

I can say what I put in this, but I didn't measure anything, really: half a small tub of softened cream cheese mixed with about three heaping tablespoons of cocoa powder and probably half a cup of sour cream and a dash of salt, all stirred up together, and then strawberries with half a cup of sugar mixed in, allowed to sit and form syrup, and then added to the cream cheese/cocoa mixture. I'm guessing there were around a cup and a half of strawberries. Enough of them to get a strawberry in every bite.

It needs to be baked at 350, I was using 375. Given how awful my oven is, that probably means 325. I don't know how long, but longer than half an hour. It's pretty obvious once the chocolate sets up... it hadn't set completely on mine before I had to take it out lest the crust get burnt past edible, but it was still stiff enough to come out in one piece when I sliced it. Nice custardy texture.

Anybody wanna help out with this? What else might you try?

I like my pie plate. Nothing sticks to the bottom. I will definitely have to try putting a dough crust in there to see how it turns out... I bet the fact that the plate gets so much hotter in the oven than a foil or paper lining would do a dough crust some good, in my oven.

* * *

Oo oo oo! I didn't even think about it, but whipped cream on top would MAKE this.

What happens if you whip cream an entire pie and stick it into the fridge that way? Does the cream form a nice stiff (stable) topping, or do you pretty much have to wait and put it on each piece as you serve them?
 
 
Current Music: Stereolab - Space Moth
 
 
 
Peter: Teamaverick_weirdo on March 13th, 2008 03:44 am (UTC)
The real problem is that you live to far away for me to try any
Wiseacreewin on March 13th, 2008 04:38 am (UTC)
I do spend a lot of time mourning the fact that so many good pie targets are so far away. *mourn*
rogue equestrian: Firefly:: Kaylee Savor Strawberryelvinborn on March 13th, 2008 04:10 am (UTC)
dude. PIE.
and now that I have strawberries to use for pie decoration??? AWESOME.
thank you for contributing to my pathetic, yet earnest, attempt at weight gain.
Wiseacreewin on March 13th, 2008 04:33 am (UTC)
Hey. Anything I can do, I will. :) If it's one thing I'm an expert at... *wink*
rogue equestrian: horse + apple = loveelvinborn on March 13th, 2008 04:47 am (UTC)
if it wasn't for the sugar shock, I'd totally go for the All!Pie! Diet. I think it'd be a big hit.
Wiseacreewin on March 13th, 2008 04:49 am (UTC)
This latest pie is actually less sweet than the others. More chocolatey. We must try you on it and see its fattening abilities. :)

The spell check has requested that I leave the "e" out of the word chocolatey, but I think that the spell checker is on crack, because chocolaty just looks WRONG.
rogue equestrian: horse + apple = loveelvinborn on March 13th, 2008 04:52 am (UTC)
ooooooh chocolatey pieeeeeeee

the spellchecker frequently leaves out vowels that are actually supposed to be there, and sometimes it leaves out consonants that aren't as superfluous as the checker would have you believe. Silly ignorant spellcheck
Harfafnorharfafnor on March 13th, 2008 04:47 am (UTC)
A couple of things, I think if you put heavy tin foil around the outside of the pie tin pan, reflective side out, this may reduce some of the heatage. Second, I'd love some pie. Alas, methinks a two our journey just for a piece of pie is a bit over the top. But, you never know.

On the whipped cream, if I remember correctly it just kind of melts to this goey sticky mess.
Wiseacreewin on March 13th, 2008 04:50 am (UTC)
Ah. I thank you... there's a way to make a whipped topping that stays, but I don't think the canned stuff will do quite so well. It probably collapses.
rogue equestrian: Darth Randelvinborn on March 13th, 2008 04:53 am (UTC)
the canned stuff runs into weird sticky goo.
Hunterjjhunter on March 13th, 2008 11:25 am (UTC)
Whipped cream will typically become less stiff over time - as in, a little bit on the soupy side.

Maybe meringue it if you do it again?
jessxantha on March 13th, 2008 10:03 pm (UTC)
you can do a whipped cream with a tiny bit of cream cheese and that sticks together a little better without becoming soupy.