caramel custard pie
with graham cracker crust
What I like about this pie is that it's very easy to make and doesn't require any ingredients that you, probably, already have in your kitchen (and like me, stuff that's been in my kitchen a long time). Though it's from a cook book published in the '70s I'm pretty sure the recipe is one of those Depression Era staples. My only customization was to add a 1/8 teaspoon of vanilla extract, about 1/2 tablespoon of cinnamon and I swapped a graham cracker crust for the pastry crust. In the past I have added shredded coconut or raisins so, I guess, you could try adding whatever you like.
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