7 Reviews
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bonnie on 12.1.2012
I liked it. My husband loved it. And the friend I gave the second pie to just asked me to bake her 2 for Christmas. So in my book it’s a 5 Mitt Hit AND a Keeper! Thank you!
maegochan on 3.17.2012
This made a great pie, even with my cheap imitation vanilla. I ended up using the two pie recipe in one really deep 9″ pie pan, and it came out fantastic. You just have to cook it about 50-60 minutes to get it to set. And don’t be nervous about how liquid the pie is when it goes into the oven, it sets up fabulously.
dawnalee on 3.1.2012
Made this with a modification of using strong chai in place of the water and adding some ginger, cinnamon and pepper to the topping. Delicious!
This recipe seems versatile and yummy with many variations. Keeper!
Thanks for sharing. I’m glad it was also posted on the blog which brought my attention to it.
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Monica on 3.6.2012
Well I’m glad that this was still up on the front page for the blog as well. I bookmarked the recipe to write it down later, and when I went to I noticed that there are many typos.
Instead of Baking Soda, it just says Soda in the ingredients list. And when you get to the part about heating the ingredients in the saucepan, it just says to put them in the saucepan, then the next step it to remove it from the heat. I had to refer to the blog post which talks about bringing it to a boil to know what to do. Also, the recipe itself says nothing about testing the middle of the pie for firmness, just to cook until golden brown. Seems like the recipe really needs some re-writing.
lorij74 on 3.1.2012
thought the flavor was more along the lines of a sugar cookie…it was great to have all of the ingred. in the pantry, but not sure i would make it again.