It's been a while, foodies, but I have a question for the food science minded, re: Pastry Cream

[A HERETIC I AM]

It has indeed been a while since I posted in here but I've run across something I am not sure of the answer to, so perhaps someone has an idea!!

A couple days ago I made about 3 cups worth of classic Pastry Cream and outside of using it for tarts and as filling for puffs and eclairs, I'm wondering if I can add it to a custard style pie filling.

To wit;

I am in the process of making a Key Lime Pie and since Pastry Cream is simply cooked egg yolks and flavored, sweetened milk, and most recipes for Key Lime Pie call for Lime juice, sweetened condensed milk and eggs, what would be the effect if I added an amount - say 50% of the total volume of the pie filling, of the pastry cream to the condensed milk and eggs?

Keep in mind that the pie gets baked, but I would be combining what is essentially a cooked custard (the Pastry Cream) to raw eggs and the condensed milk AND THEN baking it.

Any ideas? Anyone ever tried this or anything similar?

I would imagine it would work just fine - I can't think of any reason it would split or not set......

But this is new territory.

Thoughts?

[trof]

1. Go for it.

[A HERETIC I AM]

2. LOL! On my way.

It's in the oven.

This sort of pie needs to chill for several hours after it bakes, so we shall see.

[trof]

3. You may have a whole new recipe.

Good luck.

[A HERETIC I AM]

4. Thanks!

[A HERETIC I AM]

5. The finished product;

Might have let it go juuuuust a tad too long, as evidenced by the crack, but I wanted to make sure I got it cooked all the way through.

It's got to sit to cool and then sit in the fridge for several hours before tasting, so I'll know in the wee hours!

By the way, the crust has Cap'n Crunch cereal added!

I make this type of crust with half Graham Cracker crumbs and half crushed Cap'n Crunch cereal. It makes for a nice taste and you don't have to add much extra sugar because...well...Cap'n Crunch is basically candy you put milk on!

[CaptainTruth]

6. I have to know how that tastes!!!

It sounds sinful.

[sir pball]

7. I'd guess it would be lighter in flavor and "creamier"

You wouldn't be able to overcook the pastry cream, the starch in the mix will keep it stable no matter what; the same starch would probably also stabilize the lime custard to an extent. I've actually made citrus pastry creams of all stripes and they were lovely, I'd imagine this would be much the same.

So how close was I?

[A HERETIC I AM]

8. Pretty spot on. See the post with pic below.

[sir pball]

11. My eyes aren't my palate ;)

I saw it came out quite nice, I was curious how it ate. It can look nice and be a curdled mess, or a runny mess, or a mess. I figured it would be good, I may add this to my arsenal!

[A HERETIC I AM]

9. It came out very nicely!

The texture was indistinguishable from the Key Lime pies I’ve made in the past and the vanilla flavor of the Pastry Cream blended well with the key lime juice.

No real difference in color at all.

Overall, a success!

[Liberal Jesus Freak]

10. Please explain...

...why you’re not visiting us in Kentucky and sharing your inventions with us

[A HERETIC I AM]

12. LOL!

I wish I could, honestly!

This coming Christmastime will be 6 years with this firm, hauling US Mail. It's unfortunate, but doing this allows virtually zero deviation from the route and even though certain trips involve a layover situation, so far none of them have been anywhere near you guys.

I do hope you are doing well. I think of you and your husband often.

[Liberal Jesus Freak]

13. And we think of you very often, too 😘 n/t