The Pie of Disappointment

0-IMG_6518Here’s A Quick overview so you can decide if you want to read my long rambling post or not:
I had this grand idea that a fruit cream pie would be a wonderful rare sweet treat.
The pie looked better than it turned out.
Tastewise it was a big disappointed.

Read on to learn the rambling details:

I surfed the net and found a recipe that had lots of raves and seemed to be just the pie for me to make. It was a simple pie and best of all was totally made in a blender except for the fruit.

As I began to make the recipe the 2 cups of milk and 4 eggs gave me cause for pause as did the cup of sugar, I thought it way-to-much, but since I was already into the recipe I continued on. I was right, with the other ingredients it was too much liquid for one 10 inch pie plate, so I put some of the mix 2 ramekins… (imo even a deep-dish pie-plate would probably be filled to overflowing.) The mix was so thin, I didn’t see how it could possibly cook thoroughly…IMG_6497

I added some fruit and baked the pie at the recommended 45 minutes. It looked pretty good and so did the ramekins. The ramekin pies were done, but unfortunately the pie wasn’t done, it had to bake 20 minutes longer.IMG_6500

I set the ramekins aside and let them cool during the 20 extra minutes I baked the pie. I decided to give the a ramekin pie a taste, It tasted like scrambled eggs with a ton of sugar in them. Yuck! So I scrapped the pie from the ramekins and tossed it in the trash.

I had higher hopes for the pie as it had the fruit in it. The pie baked up beautifully. It sure looked tasty. Even my husband said it was looked really pretty.IMG_6511

I put it in the fridge to cool overnight. It wasn’t as pretty as it was fresh out of the oven, but I still had hope. It sliced easily and surprisingly came out of the pie-plate in good form. I took some photos and then grabbed a fork to taste it.IMG_6518

Oddly, if it wasn’t for the fruit it would have had no redeeming quality. The fruit was good but the filling around it was rubbery scrambled eggs and way too sugary. I didn’t even finish the slice. Into the trash it went.

All I can say is, I tried. I’m not happy about wasting all the ingredients. But I did learn to better pay attention to my cooking instincts.
Oh yes and also, even if a recipe has good reviews it doesn’t necessarily mean it’s worth trying,

Well, anyhow, at least the photos turn out pretty.

Wishing you all a great rest of the week?


14 thoughts on “The Pie of Disappointment

    • Hi Gina
      Welcome to my blog.
      Recipes are fun to try even if they don’t turn out.
      Thanks for visiting and leaving me a nice comment.
      I hope you’ll visit again sometime.

      Liked by 1 person

  1. Sad ~ but funny, too ~ It looks delicious, but sounds yucky. I’m not one to try new recipes unless I’ve tasted the food first, as in letting someone else cook it first. 🙂

    Liked by 1 person

    • Thanks Charlotte
      I agree. It was literally a bittersweet experiment. It’s funny how photos can be so deceiving.
      I like the way you think, that’s a smart way to be about recipes. There’s a alot less waste and more enjoyment for your efforts. 🙂


  2. It’s frustrating to put the effort and ingredients into something and end up with sweet scrambled eggs! It is pretty, so there’s that redeeming quality. And, you got a blog post out of your experiment. 🙂

    Liked by 1 person

  3. OOPS! Maybe you don’t like custard? My clafouti recipe seemed rather thin, too, with very little flour – And I DID cut back on the sugar (as i always do). Mine turned out like a baked custard (which I love) – smoothly eggy with a tang of sour cherry. Everybody asked for the recipe, so I posted it. By scrambled, do you mean it curdled? Mine took a whole hour to set properly, but it didn’t curdle. Eggs can be fussy sometimes. My eggy disaster is spelled out here – too LITTLE sugar in this case 🙂 –

    Liked by 1 person

    • Hi Vinny Grette
      Welcome to my blog.
      I really like custard; baked, boiled or made in a double boiler. I normally have no trouble making it. This particular recipe was just way off on it’s measurements.
      Scrambled eggs is a simple way to fix eggs for breakfast or anytime.
      Here’s a link to one way of making them:
      Trying recipes is risky sometimes and totally worth it when they work out.
      Thank you for visiting and leaving a comment.
      I hope you’ll visit again sometime.


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