I made this for Christmas and it went over well. I realized too late that I was out of milk, so I used a 12 oz can of evaporated milk topped off with a little almond milk to make 2 cups. I would use less sugar next time, it was a little too sweet for me. I would also make less of the filling in general - I filled up the pie shell as far as it would go and still had a lot left over. As others have mentioned, the filling was very much a liquid when first poured into the shell. It does firm up on baking, although not as much as I would personally have preferred. I meddled with the spices, adding 1/2 teaspoon of cinnamon instead of 1/8, and a pinch of ground cloves. I wished I'd covered the pie for the first part of baking - I peeked about halfway through and the top was already browning. Worried that it might burn, I threw a piece of tin foil over it loosely. This seemed to have prevented it from browning further, but some of the filling stuck to the foil so the top of the pie looked a little rough after. All in all though, this went over well with the family.
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I made this for Christmas and it went over well. I realized too late that I was out of milk,...