Friday is PIE DAY!

Now you'll really think I've lost it. Chili and cornbread yesterday, and now Cream of Wheat. ( I apologize right now to B and G Foods for the lack of a copyright symbol. I tried. All of the tutorials that I found failed to produce the symbol. Please imagine a copyright symbol after every mention of said product in this post.) Some sort of weird winter comfort food withdrawal in the midst of 85 degree days? Truth be told, I'm trying to clean out my pantry. The bathroom remodel is nearing completion, which means finishing the kitchen is up next. Knowing that things in there will be in chaos for quite some time, I decided it would be a good idea to use up backstock now. All of this falls into the category of my slightly OCD impulses when it comes to organization. I like using up food and trying not to waste a morsel. I also really love the idea of filling up an empty (or nearly empty) pantry in a brand spanking new kitchen.

One of my jars in the pantry held the last remains of my winter Cream of Wheat. I recalled seeing a Cream of Wheat Pie recipe in a cookbook I checked out of the library this winter, so I tracked it down.

Cream of Wheat Custard Pie
adapted from 'Sweety Pies' by Patty Pinner

1 9" pie crust, lightly prebaked

2 cups milk
1/2 cup sugar
1/3 cup Cream of Wheat
1 t vanilla
3 eggs
1/8 t salt

-bring the milk and sugar to boil in a saucepan
-sprinkle in the Cream of Wheat
-stir over heat for 3 minutes

This is basically just like stirring up a big batch of hot cereal.....

-cool mixture, then stir in vanilla
-add beaten eggs yolks, one at a time, to the cooled mixture
-beat egg whites and salt
-fold into mixture
-bake at 425 degrees for 10 minutes
-lower heat to 350 degrees and bake for 25-30 minutes, until knife inserted comes out clean

The resulting pie is pretty much what you would expect. It's a very firm custard texture with Cream of Wheat flavor. To me, it tastes a lot like tapioca in a pie crust. I like it, and I think kids would really love it. The pie as is looked a little forlorn and bland, so I dressed it up with some garden strawberries and powdered sugar. Much better.