Name: Custard Pie with Shredded Wheat Crust
Ingredients: 1 shredded wheat biscuit, crushed; butter for greasing; custard mixture (prepared separately)

Why it works: Wheat and biscuit match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 116 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Custard Pie with Shredded Wheat Crust

Ingredients

1 shredded wheat biscuit, crushed
butter for greasing
custard mixture (prepared separately)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Butter an agate pie dish.
Sprinkle the bottom and sides with the crushed shredded wheat biscuit.
Make the crust as thick as desired and let it stand for a few moments.
Fill the crust with the custard mixture.
Bake in a 350°F (175°C) oven until set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Wheat + biscuittop 9% of all pairs

Smell alikestrong

Cooked together116 recipes

Shared aroma: nonanal (fat, citrus).
Wheat + buttertop 14% of all pairs

Smell alikemoderate

Cooked together2,002 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Biscuit + buttertop 17% of all pairs

Smell alikemoderate

Cooked together2,009 recipes

Shared aroma: nonanal (fat, citrus).