03 October 2014
Yes, Please!
I had to do kitchen math in order to make this pie…seriously! Taking kitchen math as part of my culinary training made me understand how the Abbey cook adjusted recipes to feed 60+ people on Iona. I was working in the opposite direction for this pie…
I got this recipe at school (serves 48). The friend I lived with at the time has requested I get the recipe from the Chef and so I took my friend’s birthday as an opportunity to apply my newfound math skills in a real world situation :)
One issue I had was that I forgot to buy a pre made crust (and I don’t like using them unless they come from the health food store anyway) and I didn’t have a rolling pin at home. SO I found and used this recipe for a no roll whole wheat crust. It worked out pretty well!!! You can find that recipe HERE.
Here is the recipe for one normal sized pie:
3/4 cup Evaporated Milk
2 T Butter (calls for margarine, but I ALWAYS say NO to margarine)
6 Ounces Chocolate Chips
2 Eggs, beaten
1 cup Sugar
2 T Flour
1 tsp Vanilla
1/8 tsp Salt
1 cup Chopped Pecans
Combine evaporated milk, butter and chocolate chips in double boiler (I put a metal bowl over another pot with simmering water). Melt the chocolate and then remove from heat.
Mix together the remaining ingredients and pour into pie crust.
Bake at 375 for 35-40 minutes.
Robert Burns hot plate not included
Funny side note, I can’t find my kitchen math notebook (which is where I wrote the original conversion), so I had to re-convert the recipe. All my notes on how to convert are also in there too…
Note to self: Always write the conversion on the actual recipe!!!
XO
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