The Inspiration:
My inspiration was Mother's Day Brunch. Pie offering #2 for my friend family tasters.
The Production:
The 2nd recipe on Rhubarb from Four and Twenty Blackbirds was a Rhubarb Cream Pie. This pie was fun to make. A pressed oat crust, beautiful ruby colored cooked rhubarb filling and a cornsilk hued sour & heavy cream custard. My favorite new product is the Nielsen-Massey vanilla paste the custard utilizes. The paste infuses a richer vanilla perfume and distribution than normal extract without being as labor intensive to use as vanilla beans.
The Verdict:
While the finished product looks a bit homely, the slices were gorgeous. The pie was quite lovely with just enough tartness in the Rhubarb tempered with the cream custard layer. And the oat crust was a refreshing change. My friends agreed that this was the better of the two pies. Add this one to the keeper list.
The Photographic Evidence:
custard is set
yummy
This pie looks so decadent and delicious!
Posted by: Michaela | 07/21/2014 at 02:45 PM
Hi Michaela! Thanks for the comment. It was lovely.
Posted by: Jeannette | 07/31/2014 at 03:32 PM