A Food Blog of Recipe & Craft Ideas
Chocolate pie is one of my favorite pies that my mother makes. It’s thick, creamy and rich due to milk and eggs. However, this chocolate pie recipe surprised me by not containing either eggs or milk. The creaminess of this pie comes from a flour-thickened base that is flavored with cocoa powder, vanilla and coffee [...]
When I think of graham cracker pies, I don’t think of custard. I imagine fruit-filled pies in an unbaked crust, but with today’s vintage recipe, this isn’t the case. The following vintage recipe is a lightly baked pie with a graham crust flavored with cinnamon. A basic vanilla custard is made from eggs and milk [...]
I’ll be visiting Massachusetts and Rhode Island at the end of this week so it’s timely to publish this Apple Impromptu vintage recipe as printed in The Rhode Islander. Although I’m uncertain of the exact publish date, I would assume from the pearls that this apple recipe is from around the 1950s.
With such an intriguing title, I’m sure this vintage pie could turn out to be delicious. Pineapple is the star ingredient and it’s used to create a custard-like, creamy filling. The pie filling is first cooked in a double boiler and allowed to cool before pouring into a prepared pie shell. The snow effect is [...]
Dried fruits, like raisins and dates, were popular in the nineteenth and early twentieth century. The dried fruits kept well and lent plenty of sweetness to pies, cookies, and cakes. While still popular today, dates don’t appear in as many baked goods as they once did. This date pie recipe highlights dates and makes what [...]
I’ve never had a green apple pie but I’m sure it’s tart and delicious. This green apple pie recipe is for the filling only and will make one green apple pie. I’d be tempted season this up with a dash of salt and maybe a handful of raisins or other dried fruit. The dried fruit [...]
I enjoy bananas in few dessert situations, but banana cream pie is one of my favorites. The following pie creates a base custard which is then used to cover the bananas in a pre-baked pie shell. Topped with stiff egg whites, the pie should be baked briefly to set the meringue. You could consider making [...]
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