re: #138 Backwoods_Sleuth

Just remember the immersion blender. It takes a few minutes but the fluffiness will start out of nowhere. Once that happens, get ready to move it into the pie shell. You’ll need to use a flexible spatula to gently make the transfer.
Best part is that there’s no sinking of the pie filling when it’s done and cooled.

I’m going to try what the other recipe calls for; first immersion blender then push it through a star Aimee. They say it makes it like custard.