When Norm and I moved to Dream Tree Bayou, I had my doubts. By now, Gentle Readers, I’m sure you know that this writer is riddled with questions. I think if I had to choose a symbol to represent me, though I would like it to be a tree (rooted and stable), more likely, it would be a question mark.

What will it be like to live in the country? Will I be lonely? Will I be alone?

Questions, questions, always the blasted questions! The one sure way to quash the doubts: fill up my house with the people I love.

When my friend Rhonda asked if we were settled enough for visitors, I answered with a resounding “Yes!”

What better way to welcome our dear friends to our new home than with a supper of seafood gumbo and a pie made with Louisiana satsumas for dessert?

Satsuma Custard Pie

            Satsuma Custard Pie

Yield: 6-8 slices


2 eggs
1 10-oz can condensed milk
½ cup satsuma juice (takes about 4 satsumas)
zest of 4 satsumas
1 basic pie crust

Preheat oven to 350 degrees. Bake the pie crust for 10 minutes then remove from the oven.

Zest the satumas and set aside the zest. Juice the satsumas.

Mix the egg, milk, satsuma juice, and about 2/3 of the satsuma zest until well-blended. Pour custard into the pre-baked pie crust and bake pie for 20 minutes. Remove from oven and sprinkle with the remaining zest.

Serve with a dollop of Chantilly. This pie pairs well with a cup of coffee or a glass of sauvignon blanc.

Ah! I think I can relax now and enjoy the bayou with my friends.

Satsuma Custard Pie (2)

Pie to the rescue again!