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So I made amanda's booze pie. With gingersnaps and rum. But let the egg mixture chill a bit too long, so it was like jello. Broke/mashed it up as best I could. Then forged ahead. Pie's a bit lumpy, but it tastes great! Q: how long, in minutes, should it take 4 egg mixture to mound?

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Mrs. Larkin is a trusted source on Baking.

added over 3 years ago

I meant the yolk mixture. :)


Amanda is a co-founder of Food52.

added over 3 years ago

I've had this happen, too! Lumpy but tastes ok. Takes a lot less time than you think to "mound" -- I'd start checking it after 15 min. I should have added that note in the book.

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