Gave up on pie as crust is a mess!!
i haven't make it yet but from reading the recipe, they wrote too much butter for the crust would greasy. my old recipe the butter only 2-4 Tbsp and more cookies.
Huge fan of pumpkin pie, this should be good!
Perfect, light, creamy pie. Even better the next day after refrigerating!
I wasn't sure what to expect with this pie - was it going to have the texture of a banana cream pie or just a light pumpkin? It was almost a cross breed of the two and seriously addictive. I'm eating some as I write this. Used 1/2 chocolate wafers and 1/2 cinnamon cookies because that's all I could find. Followed directions exactly, and everything came out perfectly (however my filling baked in 40 minutes!) A breeze to assemble but keep a watchful eye (and nose!) during the oven stages as everyone's ovens are different. The creme fraiche whipped cream elevates the finished pie; brings the flavors together and makes it a touch more sophisticated. Not a deal breaker though if you're not into it - regular whip will do just fine. Or none at all...just sneakily eat it straight from the pie dish while your family sleeps like me!
My chocolate crust did not set up at all. Once I pulled the crust out of the oven, it had all melted and looked like a shallow pool of chocolate. Not sure what went wrong since I followed the recipe exactly. My sweet husband made a quick run to the store for a premade chocolate crust. Though I'm sure the homemade chocolate crust would have tasted better, the pie still turned out really well and was a hit at the Halloween party my school had. Making this for Thanksgiving but with a regular flaky pie crust.
Great flavors! Had to end up baking it much, much longer, but managed not to burn it. I was using homemade pumpkin puree, which I think may have had more water in it than the canned version. The creme fraiche was nice, but if you want to save money, I think regular whipped cream would be just as lovely.