GUAM CUSTARD PIE
With so many bakeries lining the streets around Guam, it is easy to pull off the road and pick up some pies as you head to a gathering. Popular pies on Guam include custard, lemon meringue, chocolate, coconut and manha.
This recipe uses evaporated milk and whole eggs, just as rich as those found on Guam.
I have since discovered a trick to a pretty custard pie. First, place a cookie sheet in the oven as it is preheating; this will help set the crust once you put it in the oven.
I've since discovered that I can make this pie more creamy and smooth by releasing as many bubbles from the custard as possible. Set the beater on its lowest setting or use a whisk to minimize the amount of air that forms inside the custard. Strain the custard TWICE through a sieve to help pop bubbles. Stir the custard gently to release/pop more bubbles. Tamp the bowl on the counter to further release bubbles. Scrape the bubbles off that come to the top of the custard with a dinner spoon and discard. Next, pour the custard into a measuring pitcher so it is easier to fill the crust; gently tap the pitcher on the counter to make air bubbles rise to the surface. Remove residual bubbles.
Then, place the thawed and pricked pie crust on top of the cookie sheet which is still in the oven. Finally, pour the custard into the pie and bake accordingly.
Make an "A" frame tent of foil to place over the pie if the crust is browning too much, about half way through the baking time.
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