Spicy Plantain Pie

From Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Cookbook

Author(s): Rick Bayless

Page 415

Cuisine: Mexican

Course: Pies and Tarts

Photo by Peckish Sister

Photos (1)

Peckish Sister

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↑ Rating ↕ Difficulty ↕ Cooked ↕

Peckish Sister

14 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

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.

Report