Sorry for the long absence! There have been pies made, just not pies blogged. One reason for that is that one of the most recent pies was a disaster. A rummy, creamy disaster, but a disaster nevertheless. This sucked the wind out of my sails. Dumping a liquid pie into your compost bin kind of does that to a girl.
I will not post the recipe for Rum Vanilla Cream pie, because it did not work. I have made many a pastry cream in my life. I doubled checked my measurements as a I went along. I didn’t rush. I was a good little pie baker.
Sadly, after hours of hanging out in the fridge, chillaxin’, the filling was still frighteningly sloshy. This was how it remained. It was its destiny to be so. I knew that as soon as I attempted to “cut” a slice and remove it, the rest of the filling would rush into the hole in a natural-disaster sort of way.
Yep. That’s what happened.
Now, if you’re into drinking pastry cream, this pie was for you. It had a beautiful vanilla / rum flavour that did not disappoint. Just the right amount of booze against the sweet vanilla tones. In fact, the flavour was so good that I really do want to figure this recipe mystery out and make the pie again. That is saying something.
But it was like having a bowl of custard with a pie crust floating around in it. Not cool.
I wish I’d taken a picture but I couldn’t bring myself. It was too sad. Only pies that are not mean to me get to have their pictures taken.
A tune for sad pie making:
And duh, this pie ain’t getting a blue ribbon. No sir.