Total TimePrep: 30 min. + chilling
@Mathew, The instructions are complete. No recipe is needed for whipped cream. The recipe calls for “whipping cream, whipped.” That means that you put whipping cream in a bowl and whip it (with an electric mixer).
Well, I guess this is not one for beginners. It seems like you need to know HOW to bring it to a boil so you don't BURN it and how "thick" is it supposed to be, like yogurt, like pudding? Also, there are MANY recipes for "whipped cream" so....which one? One with made with just sugar, or with vanilla extract, or use Dream Whip, or ready made cool whip? There is a lot of info and directions missing in this recipe. Thanks for wasting my time and energy and money. I give it two stars instead of one because it sounds good at least.
My husband thought this pie tasted 'very good'. I used a prepared graham cracker crust. It slices nicely.
Sooo delicious! My daughter and I feasted in excess! I agree on the deep dish pie pan!
This tastes great. The one thing that you need to correct is the pastry shell information. Based on the recipe, I used a standard 9" pie shell and had lots of custard left over. I am sure this would have been avoided with a deep dish pie shell. I also served it with whip cream on top and it looked very pretty.
I made this to use up left over egg nog and whipping cream after Christmas. It tasted great and looked beautiful. I used a graham cracker crust. I would adjust the instructions to say stir constantly until mixture comes to a boil. Mine started to burn a little on the bottom while I was waiting for it to boil. Aside from that, it was easy to make and worth it. Wish there was a picture as I almost overlooked this treat while searching for a good pie recipe.
This pie is fabulous.It is also easy and fast to make without a lot of fuss.Try it and see for yourself.Thanks for the recipe. Wish they had a picture to show how pretty it looks with nutmeg sprinkled on top.
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