Hawaii Custard Pie

[dsi1]

Here's a custard pie I made last night for the first time. It's unusual
in that it uses canned milk and a larger than normal amount of eggs and
includes corn starch but no nutmeg. It also recommends letting the mix
sit overnight and to skim the surface to remove all the air bubbles.
This is a good idea if you want a glossy surface and no cavities in the
custard. I have wondered how the Chinese get that distinctive appearance
in their custard pies. Unfortunately, I didn't have the time to do this.

I did add more mix after 10 minutes of baking however, I have no idea
what the point of that was. As usual, the cooking time is pretty random
- I had to bake mine considerably longer. Make sure you don't over cook
this. The pie has a creamy, pudding-like consistency.

It's a good recipe - I'd never guess that it uses canned milk. This will
give you a pie that is pretty much a regional specialty.


http://www.starbulletin.com/features/20090930_Evaporated_milk_is_secret_to_Hawaii_custard_pies.html

[Cheryl]

Here's a custard pie I made last night for the first time. It's unusual in
that it uses canned milk and a larger than normal amount of eggs and
includes corn starch but no nutmeg. It also recommends letting the mix sit
overnight and to skim the surface to remove all the air bubbles. This is a
good idea if you want a glossy surface and no cavities in the custard. I
have wondered how the Chinese get that distinctive appearance in their
custard pies. Unfortunately, I didn't have the time to do this.

Thanks! Looks good!

I did add more mix after 10 minutes of baking however, I have no idea what
the point of that was.

Well, it said in the article it was to keep the filling from shrinking.


(saved)

[dsi1]

Post by Cheryl

Post by dsi1
Here's a custard pie I made last night for the first time. It's
unusual in that it uses canned milk and a larger than normal amount of
eggs and includes corn starch but no nutmeg. It also recommends
letting the mix sit overnight and to skim the surface to remove all
the air bubbles. This is a good idea if you want a glossy surface and
no cavities in the custard. I have wondered how the Chinese get that
distinctive appearance in their custard pies. Unfortunately, I didn't
have the time to do this.

Thanks! Looks good!

Post by dsi1
I did add more mix after 10 minutes of baking however, I have no idea
what the point of that was.

Well, it said in the article it was to keep the filling from shrinking.
(saved)

The pie did not shrink, instead, it expanded a bit - and had rounded
edges with a flat top. The extra eggs may account for the growing
filling. I guess I'd have to make a pie without putting in more custard
to see the reason it's done. I used a pre-made crust and it came out
perfect. A typical custard pie will usually have a soggy crust.

Here's an accompanying article on a pie crust. This looks tricky because
technique plays an important role.

http://www.starbulletin.com/columnists/byrequest/20091007_Ideal_custard_pie_filling_needs_a_crust_as_good.html?page=1&c=y

My guess is that these recipes are Chinese adaptations of custard pie
and pie crust. The Chinese have their own way of doing these things so
you'll get a pie that sorta looks like a custard pie but it's different
in some way. Same thing goes with Chinese apple pie. :-)