Caitlin

March 22, 2015 at 10:45am

The pie looks delicious! But why do you not have to temper the egg yolks into the filling? I always thought they would curdle otherwise.
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.