Boy oh boy do I loooove pies.
Just not 4 pies in 4 weeks. “Hm, how to make this easier on myself,” I thought. And then it came to me: skip the crust, make a smaller amount and put it in ramekins! Genius!!
And that’s exactly what I did.
If there are too many flaky, sinful, buttery, pies in your life right now (as if that could ever be a BAD thing) and the idea of making one more pie makes you want to hurl your pie plate right through your kitchen window… then follow my lead and take it down a notch, or four. Here’s what I did to ensure the safety of my own pie plate:
• made 1/4 of the recipe
• subber ground ginger and cinnamon for the fresh ginger and cinnamon sticks.
• baked in 2 ramekins until set
See? Easy-peasy lemon squeezey. Even thought lemons have nothing to do with this… but I digress.
This custard filling is SO tasty and I love it SO much that it is going to be the pumpkin pie this year at the Thanksgiving table. Along with 2 other pies, a cake, and cookies that I will be slaving over. But that’s a ramble for another day 😉
For the recipe, head on over to Debbie’s blog Every Day Blessings of The Five Dee’s. Thanks Debbie for choosing this wonderful recipe!!
Up next week: Strawberry Muffins with Fresh Lemon and Rosemary. And I already have them made! Woohoo for being on top of things!