I love how easy it is to make this. Put it all in a blender and pour into a crust! I love cream pies, but find the stove-top recipes to be very tedious. I used evaporated milk instead of half and half because I didn't have any. I also mixed the cinnamon into the batter instead of sprinkling on top and added a couple shakes of nutmeg. The cinnamon flavor was nice but I think I would like to try a vanilla pie next time. Like others have said, the pie browned VERY quickly on top- I even reduced the oven temperature to 325 hoping it wouldn't brown so fast, but it did anyway. I had to bake it a little longer (75-80 min) because I lowered the oven temp. I may try covering it during baking with a large inverted metal bowl- I've done this with cheesecakes and it works nice to keep them from browning. Also, the batter was VERY thin, next time I make this I will try doubling the flour. I also made a chocolate version- I omitted the cinnamon and added 1/4 cup cocoa powder (didn't have chocolate on hand). I preferred the chocolate pie to the original, but I think I will try adding melted chocolate next time instead of cocoa powder just to see if I like it better. The chocolate batter was much thicker than the original pie, and baked nicer.
Overall, it's a great recipe- my family loved the pie and I'll definitely be making it again.
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I love how easy it is to make this. Put it all in a blender and pour into a crust! I love...