OMG! My grandmother Julia used this recipe, and I remember it from when I was a child. She would be about 100 years old now, so it has been around a long time. She lived in Charleston, WV--just in case you're wondering about regional flair. ;-) I make it for Thanksgiving and Christmas. The BIG difference is that we never had it as a pie. It was served in sherbert dishes. She froze it in those metal ice cube trays, but I have found that a silicone loaf pan works great. This year I'm putting it into silicone muffin "tin." My recipe says it serves six. It is very rich, but sooo yummy!
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