This recipe is on page 200 of my '70's era Betty Crocker's Cookbook, I have made just about every other recipe in the Quick Breads section (as evidenced by the buttery, stained and ragged pages) except for this one, because it just always sounded so strange, that a choux paste mixture was spread over a pie crust? Well I am inspired to finally try it, because of your accolades PJ :) and everyone else's, and the wonderful step-by-step pics. Also glad that I can make the first layer in my KitchenAid, can I ask if you use the paddle or dough hook for that part?

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