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Graham Cracker Crust II

Reviewed: May 12, 2013
I loved it but like other reviewers I added more graham crackers then they proposed, I like the thicker crust when I make cream pies.
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Banana Cream Pie I

Reviewed: May 12, 2013
This was my first time making a cream pie and I love it, I made two for my families gathering on mothers day. I was a bit nervous about doing it so I made sure to read through the comments with what people had problems with. I found that a fair amount of peoples pudding was coming out runny so I googled what would be causing that. I found this on the NPR website the author is Shirley Corriher "Pie fillings contain egg yolks, and egg yolks have an enzyme, alpha-amylase, which just loves to gobble up starch. The recipe tells the cook to heat the filling (bring it to a boil) after the yolks are added. But you need to really bring it to a boil to get all of the filling above 170 degrees Fahrenheit. That's the temperature needed to kill alpha-amylase. This is hard to do — the filling is thick and sticking and going blop, blop, blop. But if you don't get it hot enough, it just takes a few little alpha-amylase to gobble away like Pac-Man — and there goes all the starch that was holding your filling nice and firm."
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