Spicy Plantain Pie

Page 415

Cuisine: Mexican | Course Type: Pies and Tarts

(1 review)

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Recipe Reviews

This was very straight forward to make. The pie crust scrank down during the prebaking, so I poured some of the filling into custard cups instead of over flowing the pie crust. I love this pie, I think it beats pumpkin pie. But I agree that you have to eat it up right away. The spices were just perfect, and it was the first time I ground up my allspice instead of using preground.

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