Leftover pie batter

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Made a buttermilk pie using Goomba's recipe last week, very popular.
Looking on food.com for more ideas, other than salaldd ressing and
biscuits, to use up the half gallon of buttermilk.

Found a chocolate buttermilk pie, sounded good, but the recipe comes
from Sandra Lee, so there's definitely a quirk.

Why would you create a recipe that makes 1 c too much pie batter? And
not give any suggestions on what to do with the remaining batter? Why
not scale down the recip to fit in a pie crust?

Here's the rec.
1 1/2 cups chocolate chips
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk
1 1/2 tablespoons vanilla extract
1 pre-made store-bought (9-inch) deep dish pie crust
Pre-made whipped cream, for garnish

Preheat oven to 325 degrees F. Position a rack in the center of the
oven.

Place the chocolate chips in a double boiler and melt over low heat,
stirring constantly.

In a medium bowl, whisk together the sugar, flour, and salt until well
combined. In a large mixing bowl, combine the eggs, buttermilk, and
vanilla. Add the sugar mixture and mix with an electric hand mixer or
whisk vigorously. With a rubber spatula, stir the melted chocolate into
the batter.

Pour batter into the piecrust; ****you will have about 1 cup of
left-over batter.*****WHY!?!?!?!?!?

Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1
hour and 25 minutes, or until the pie is crisp on top and a knife
inserted in the center comes out with just a bit of moist chocolate on
it.

Remove from oven and cool completely. Let stand at least 1 hour before
serving. If not eating immediately, refrigerate pie. This pie can be
served warm or chilled. Garnish with store-bought whipped cream just
before serving.

Pie plates come in different sizes. You probably used a smaller pie pan
than the recipe author did. Next time try the pie in a 9 or 10 inch pie
pan.
Janet

Janet Bostwick said:

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Made a buttermilk pie using Goomba's recipe last week, very popular.
Looking on food.com for more ideas, other than salaldd ressing and
biscuits, to use up the half gallon of buttermilk.

Found a chocolate buttermilk pie, sounded good, but the recipe comes
from Sandra Lee, so there's definitely a quirk.

Why would you create a recipe that makes 1 c too much pie batter? And
not give any suggestions on what to do with the remaining batter? Why
not scale down the recip to fit in a pie crust?

Here's the rec.
1 1/2 cups chocolate chips
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk
1 1/2 tablespoons vanilla extract
1 pre-made store-bought (9-inch) deep dish pie crust
Pre-made whipped cream, for garnish

Preheat oven to 325 degrees F. Position a rack in the center of the
oven.

Place the chocolate chips in a double boiler and melt over low heat,
stirring constantly.

In a medium bowl, whisk together the sugar, flour, and salt until well
combined. In a large mixing bowl, combine the eggs, buttermilk, and
vanilla. Add the sugar mixture and mix with an electric hand mixer or
whisk vigorously. With a rubber spatula, stir the melted chocolate into
the batter.

Pour batter into the piecrust; ****you will have about 1 cup of
left-over batter.*****WHY!?!?!?!?!?

Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1
hour and 25 minutes, or until the pie is crisp on top and a knife
inserted in the center comes out with just a bit of moist chocolate on
it.

Remove from oven and cool completely. Let stand at least 1 hour before
serving. If not eating immediately, refrigerate pie. This pie can be
served warm or chilled. Garnish with store-bought whipped cream just
before serving.

Pie plates come in different sizes. You probably used a smaller pie pan
than the recipe author did. Next time try the pie in a 9 or 10 inch pie
pan.
Janet

I think you misunderstood the OP's complaints. First of all, the
actual recipe itself tells you you're going to have leftover batter.
It's not the OP's observation, it's written into the recipe.

Second, pie plates may come in different sizes, but the recipe
specifes a store bought pie shell of a specific size. So no, in this
case the OP used precisely the size pan the recipe called for.

The recipe iteself is flawed. But hey, it's Sandra Lee so what did you
expect?

Cathy

PS - based on the OP's observations, I think I'd reduce the chocolate
chips and sugar to 1 cup each, use 4 eggs and 3/4 cup buttermilk and
the proceed. You shouldn't have nearly as much leftover batter that
way.

On Mon 13 Mar 2006 09:41:34a, Thus Spake Zarathustra, or was it Jude?

Quoted message said:

Made a buttermilk pie using Goomba's recipe last week, very popular.
Looking on food.com for more ideas, other than salaldd ressing and
biscuits, to use up the half gallon of buttermilk.

Found a chocolate buttermilk pie, sounded good, but the recipe comes
from Sandra Lee, so there's definitely a quirk.

Why would you create a recipe that makes 1 c too much pie batter? And
not give any suggestions on what to do with the remaining batter? Why
not scale down the recip to fit in a pie crust?

Here's the rec.
1 1/2 cups chocolate chips
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk
1 1/2 tablespoons vanilla extract
1 pre-made store-bought (9-inch) deep dish pie crust
Pre-made whipped cream, for garnish

Preheat oven to 325 degrees F. Position a rack in the center of the
oven.

Place the chocolate chips in a double boiler and melt over low heat,
stirring constantly.

In a medium bowl, whisk together the sugar, flour, and salt until well
combined. In a large mixing bowl, combine the eggs, buttermilk, and
vanilla. Add the sugar mixture and mix with an electric hand mixer or
whisk vigorously. With a rubber spatula, stir the melted chocolate into
the batter.

Pour batter into the piecrust; ****you will have about 1 cup of
left-over batter.*****WHY!?!?!?!?!?

Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1
hour and 25 minutes, or until the pie is crisp on top and a knife
inserted in the center comes out with just a bit of moist chocolate on
it.

Remove from oven and cool completely. Let stand at least 1 hour before
serving. If not eating immediately, refrigerate pie. This pie can be
served warm or chilled. Garnish with store-bought whipped cream just
before serving.

Are you saying that the recipe itself stated that you would have 1 cup of
batter leftover? If so, how dumb is that?

I have both 9" and 10" pie plates, so would have used the 10" in this case.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Janet Bostwick said:

Quoted message said:

Pour batter into the piecrust; ****you will have about 1 cup of
left-over batter.*****WHY!?!?!?!?!?

Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1
hour and 25 minutes, or until the pie is crisp on top and a knife
inserted in the center comes out with just a bit of moist chocolate on
it.

Remove from oven and cool completely. Let stand at least 1 hour before
serving. If not eating immediately, refrigerate pie. This pie can be
served warm or chilled. Garnish with store-bought whipped cream just
before serving.

Pie plates come in different sizes. You probably used a smaller pie pan
than the recipe author did. Next time try the pie in a 9 or 10 inch pie
pan.
Janet

I haven't made the pie yet. This is the way her recipe is written,
including the part about making 1 c too much batter.

cathy said:

Quoted message said:

Pie plates come in different sizes. You probably used a smaller pie pan
than the recipe author did. Next time try the pie in a 9 or 10 inch pie
pan.
Janet

I think you misunderstood the OP's complaints. First of all, the
actual recipe itself tells you you're going to have leftover batter.
It's not the OP's observation, it's written into the recipe.

Exactly. How weird is that!

Quoted message said:

Second, pie plates may come in different sizes, but the recipe
specifes a store bought pie shell of a specific size. So no, in this
case the OP used precisely the size pan the recipe called for.

Of course, as Wayne points out, she could specify using a 10 inch pie
pan. But I think most store-bought premade crusts are designed for a 9
inch pan.

Quoted message said:

The recipe iteself is flawed. But hey, it's Sandra Lee so what did you
expect?

One of the reasons I figured it was amusing enough to share here.

Quoted message said:

Cathy

PS - based on the OP's observations, I think I'd reduce the chocolate
chips and sugar to 1 cup each, use 4 eggs and 3/4 cup buttermilk and
the proceed. You shouldn't have nearly as much leftover batter that
way.

Sounds about right to me. I'll prob reduce the flour by about 2 T as
well.

Of course, Sandra could have bought a box of premade mini [censored] shells
and filled those, then she could have used all of her filling.
Ya'd think at least the PRODUCERS might be smart enough to catch this
glitch!
Do most Food TV watchers enjoy preparing recipes, then throwing some
of their $$ into the trash with the excess??

Other than that silliness, it sounds like a good variation on a
buttermilk pie that will go on tomorrow's menu!

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Made a buttermilk pie using Goomba's recipe last week, very popular.
Looking on food.com for more ideas, other than salaldd ressing and
biscuits, to use up the half gallon of buttermilk.

Found a chocolate buttermilk pie, sounded good, but the recipe comes
from Sandra Lee, so there's definitely a quirk.

Why would you create a recipe that makes 1 c too much pie batter? And
not give any suggestions on what to do with the remaining batter? Why
not scale down the recip to fit in a pie crust?

I suspect SL took someone else's recipe and tweaked it. Maybe it originally
filled a 10-inch crust. At any rate, either she doesn't know how to rescale
it or she didn't want to bother -- SL thinks nothing about waste from her
recipes -- once called for a pumpkin pie that you scooped out about half the
filling from to use in another dessert. And no, she didn't tell you to cut
the pie in half, just scoop out whatever filling you need and then toss the
rest.

Since the filling is custard-based, I'd put the remaining batter in a couple
of small ramekins and bake like a cup custard -- that is, in a pan of hot
water. I'm not sure how long they'd take, but I'd check them in about a
half hour.

Anny

Jude said:

Made a buttermilk pie using Goomba's recipe last week, very popular.
Looking on food.com for more ideas, other than salaldd ressing and
biscuits, to use up the half gallon of buttermilk.

Found a chocolate buttermilk pie, sounded good, but the recipe comes
from Sandra Lee, so there's definitely a quirk.

Why would you create a recipe that makes 1 c too much pie batter? And
not give any suggestions on what to do with the remaining batter? Why
not scale down the recip to fit in a pie crust?

Here's the rec.
1 1/2 cups chocolate chips
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk
1 1/2 tablespoons vanilla extract
1 pre-made store-bought (9-inch) deep dish pie crust
Pre-made whipped cream, for garnish

Preheat oven to 325 degrees F. Position a rack in the center of the
oven.

Place the chocolate chips in a double boiler and melt over low heat,
stirring constantly.

In a medium bowl, whisk together the sugar, flour, and salt until well
combined. In a large mixing bowl, combine the eggs, buttermilk, and
vanilla. Add the sugar mixture and mix with an electric hand mixer or
whisk vigorously. With a rubber spatula, stir the melted chocolate into
the batter.

Pour batter into the piecrust; ****you will have about 1 cup of
left-over batter.*****WHY!?!?!?!?!?

Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1
hour and 25 minutes, or until the pie is crisp on top and a knife
inserted in the center comes out with just a bit of moist chocolate on
it.

Remove from oven and cool completely. Let stand at least 1 hour before
serving. If not eating immediately, refrigerate pie. This pie can be
served warm or chilled. Garnish with store-bought whipped cream just
before serving.

Just pour it into a small baking dish and bake it like a custard.

Kate

"cathy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

"Jude" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Made a buttermilk pie using Goomba's recipe last week, very popular.
Looking on food.com for more ideas, other than salaldd ressing and
biscuits, to use up the half gallon of buttermilk.

Found a chocolate buttermilk pie, sounded good, but the recipe comes
from Sandra Lee, so there's definitely a quirk.

Why would you create a recipe that makes 1 c too much pie batter? And
not give any suggestions on what to do with the remaining batter? Why
not scale down the recip to fit in a pie crust?

Here's the rec.
1 1/2 cups chocolate chips
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk
1 1/2 tablespoons vanilla extract
1 pre-made store-bought (9-inch) deep dish pie crust
Pre-made whipped cream, for garnish

Preheat oven to 325 degrees F. Position a rack in the center of the
oven.

Place the chocolate chips in a double boiler and melt over low heat,
stirring constantly.

In a medium bowl, whisk together the sugar, flour, and salt until well
combined. In a large mixing bowl, combine the eggs, buttermilk, and
vanilla. Add the sugar mixture and mix with an electric hand mixer or
whisk vigorously. With a rubber spatula, stir the melted chocolate into
the batter.

Pour batter into the piecrust; ****you will have about 1 cup of
left-over batter.*****WHY!?!?!?!?!?

Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1
hour and 25 minutes, or until the pie is crisp on top and a knife
inserted in the center comes out with just a bit of moist chocolate on
it.

Remove from oven and cool completely. Let stand at least 1 hour before
serving. If not eating immediately, refrigerate pie. This pie can be
served warm or chilled. Garnish with store-bought whipped cream just
before serving.

Pie plates come in different sizes. You probably used a smaller pie pan
than the recipe author did. Next time try the pie in a 9 or 10 inch pie
pan.
Janet

I think you misunderstood the OP's complaints. First of all, the
actual recipe itself tells you you're going to have leftover batter.
It's not the OP's observation, it's written into the recipe.

Second, pie plates may come in different sizes, but the recipe
specifes a store bought pie shell of a specific size. So no, in this
case the OP used precisely the size pan the recipe called for.

The recipe iteself is flawed. But hey, it's Sandra Lee so what did you
expect?

Cathy

PS - based on the OP's observations, I think I'd reduce the chocolate
chips and sugar to 1 cup each, use 4 eggs and 3/4 cup buttermilk and
the proceed. You shouldn't have nearly as much leftover batter that
way.

You're right, I hadn't fully absorbed that coffee at that time. Glad you
caught that. Thanks.
Janet