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Saturday, November 26, 2005

Original Recipe: Noodle Pie

Is that a great name for a pie, or what?

And see how great it looks?


This pie uses left-over, cooked spaghetti noodles as a binder rather than utilizing a pastry shell. The custard that surrounds the noodles is eggy, creamy, and only slightly sweet so it makes a perfect breakfast if you, like me, need a bit of protein to get your morning started off right.

For dessert, this pie would be great topped with a rosette of chocolate ganache, a bit of cherry coulis, or just a few perfectly ripe strawberries.

The next time you're making spaghetti for dinner, reserve a little to put in this pie and your breakfast the next morning will be fantastic.

Noodle Pie
makes 8 to 10 servings
2 cups cooked spaghetti noodles
3 whole eggs
2 egg yolks
1/2 cup granulated sugar
1/4 tsp. salt
1 tsp. Bourbon vanilla
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup heavy cream
1 cup milk (or evaporated milk, or a combination)
[my basic custard pie recipe calls for 2 cups milk, but I found I liked it better with some cream]

Break spaghetti noodles into about one inch pieces and place in a 9-inch deep dish, glass pie pan.

In a bowl, gently stir together eggs, yolks, sugar and salt until sugar is dissolved. Do not whip as you don't want to incorporate air into the mix. Add vanilla and spices then stir in cream and milk. Pour the custard mixture over the noodles and gently nudge the noodles under the surface of the custard. If noodles are left sticking out of the custard they will become very chewy in the oven.
Bake at 325 degrees for 35-40 minutes. A knife inserted in the center should come out clean and edges should be puffed and light brown.

This pie is definitely better the next day so once it's cool, cover tightly with plastic wrap and refrigerate. In the morning, slice, pop it in the microwave, zap on medium for a minute and a half *and presto! A super quick breakfast for those hectic mornings.

After much Googling with no results that I would consider to be the same end product, I'm satisfied in believing I have invented this. Of course, if you know this pie by a different name, by all means let me know.
The closest cousin of this pie is the
Noodle Kugel which typically contains cottage cheese. The Noodle Kugel was my inspiration for this dish.

I intend to try this pie with cheese ravioli instead of spaghetti, which would nudge it closer to that Noodle Kugel.

I hope you enjoy this recipe.
*of course, microwave wattages vary, so use your best judgement for your machine.

2 comments:

chronicler said...

Very interesting. I have heard of noodle pie, just never seen it or tasted it. You make it sound like a super breakfast, I may have to give it a try!

Mona said...

Wow, what a great way to use noodles. I've never seen anything like that before! Thanks for sharing. Too bad I just downed some leftover noodles...shoulda made a pie with them! Next time :)