Try this Something (I Think It's Pie) recipe, or contribute your own.
- Carbohydrate 1229.04314997581 g
- Cholesterol 485.9 mg
- Fat 183.678619999689 g
- Fiber 1.01250001702548 g
- Protein 5.79726999672532 g
- Saturated Fat 116.150224999951 g
- Serving Size 1 1 Pie (1701g)
- Sodium 1302.88799999937 mg
- Sugar 1228.03064995878 g
- Trans Fat 12.955666999897 g
- Calories 6413 calories
Step-by-step
- Cream together and pour into unbaked pie shell.
- Bake until done (when knife is inserted and comes out clean).
- No temperature given.
- Enjoy.
What governs the set
High sugar concentrations disrupt protein coagulation in custards, raising the temperature at which eggs firm up. Two cups of sugar relative to three eggs creates a dense matrix, meaning structure relies heavily on prolonged thermal exposure rather than quick gelling. Proper incorporation of flour prevents separation during baking, acting as a stabilizing starch that absorbs excess free moisture from the canned milk.Managing density through heat
Oven temperature dictates the final physical state of the filling. Baking at 325 degrees Fahrenheit for forty-five to sixty minutes promotes gentle protein bonding, yielding a smooth, mock-cheesecake density. Alternatively, shifting heat up to 425 degrees Fahrenheit for thirty-five to forty-five minutes accelerates surface caramelization while setting the interior more rapidly. Testing doneness requires a thin blade inserted two inches from the edge; clean removal confirms the starches have fully gelatinized.Fat distribution and emulsification
Softened or melted butter must be thoroughly creamed with the sugar before adding beaten eggs to prevent oil droplets from pooling on the surface. Canned milk provides less water and higher fat concentration than standard fresh milk, contributing to a heavier mouthfeel. Whisking the eggs thoroughly beforehand ensures uniform distribution throughout the thick sugar paste, preventing localized pockets of scrambled egg proteins from forming during the initial stages of baking.
