I think I beat the eggs for too long. The whites got sucked into the beaters first so I worked those in real good, but I think in the end this resulted in a more egg-like, fluffy chiffon kind of pie. After it cooled, it sank into a texture more like cheesecake, but it still tasted very strongly of eggs, surprising with so much cream cheese and sour cream.
I want to try this again in a month or two, but beating the eggs together in their own bowl, adding slowly to the main mixture.
It was very delicious with some pie spices added, I had enough extra to put in a little ramekin, and I spiced this portion.
Both the pie and the ramekin contents rose well above their rims, fortunately I was cooking them both on a pie sheet.
Now I am wondering how to work some pumpkin into this recipe!
Was this review helpful?
0 users found this review helpful
I think I beat the eggs for too long. The whites got sucked into the beaters first so I...