Today was pie day numero dos! We started by making a whole wheat pie dough (...ew)  that we would be using for all three pies. Once that was chilling, we started with our baked vanilla custard.  This was just egg yolks, eggs, milk and cream combined together with a few other ingredients. We poured it into a prepared pie shell (after chilling, we rolled out the pie dough and placed them in pie pans) with a little nutmeg and baked. These pies took forever to bake, but they looked so good and smelt like fall. We then baked the two other pie shells "blind", which means you put an extra pie pan on top of the dough and flip upside down to bake that way. This prevents the dough from shrinking too much. Once these were baked, we made a classic custard that we used for two pies. We started by boiling milk that we poured sugar into, but didn't stir. I learned that this was because the boiling point of the sugar was higher than that of the milk. This stops the milk from scorching. Once the milk was boiling, we poured it into a mixture of egg yolks, eggs, cornstarch and sugar, then we put it back on the heat. After adding butter and vanilla, we poured half in one shell, and mixed the remaining custard with coconut and added it to the last shell. We left these to cool. Once all three pies were done and cooled, we made whipped cream and piped it onto the tops of the pies. Also, we chopped strawberries and fanned them around the baked custard pie's top. They all looked very pretty. I decided that for an extra touch, to add toasted coconut to the coconut custard and to sprinkle a little nutmeg onto the baked custard. They turned out beautifully! Plus, I didn't drop them this time!!!!! Tomorrow, we move on to angel food cake (...I think).

Here is my baked custard pie with nutmeg and strawberries

The vanilla custard pie

The coconut custard pie