Friday, November 26, 2010
Mini Layered Pumpkin Custard Pie
Since I was making mini pies and had leftover pumpkin and custard. I decided to give it another try.
I filled a prepared crust half way with pumpkin pie filling and baked it in a 425 degree oven for 15 minutes. Then I carefully spooned on the custard layer (it still bled a little but not as much as last year) and lowered the heat to 350 degrees and let it bake for another 30 minutes.
I'm getting closer but I wouldn't call my pie a layer pie as much as a marbled pie.
Next year I will cook the pumpkin layer for 20 minutes before adding the custard layer in hopes of getting separate layers of pumpkin and custard.
To be continued...
at 11:33 AM