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| Chocolate Chip Caramel Pie with some left over |
Chocolate. Cream. Mint. Yum!
I was about 24 when I glanced saw a magazine cover touting easy to make pies. So I purchased the magazine and sought the article. I found a few promising recipes, and I knew I would try the mint chocolate chip pie first. WIN!
This pie is so versatile. I could decorate with fresh mint or chocolate chips, candy canes, sprinkles, or whatever the occasion demanded. No one ever was disappointed. This dessert always put a happy face on the most skeptical of picky eaters.
Then came the gluten free diet. I learned to make gluten free crusts or the boys by combining gluten free cereal and butter and mashing into a pie pan. However, it became much easier to just put the filling in custard dishes. My boys never complained except for when their dish became empty.
Thirty some years later, I know the recipe by memory. I can pick the ingredients out blindly. Or so I thought. This time I made the mistake of purchasing caramel flavored sweetened condensed milk. Who knew I had to watch out for that? I knew about the fat free and low fat versions, but flavoring?
Chocolate. Cream. Caramel. Hmm!!
I didn’t notice my mistake until I got home. I didn’t want to go to the store to get a replacement. So adventurous crowd that we are, we tried it. And WIN. My husband and I fought over the bowl. Rich but not overly sweet.
A couple years ago I arrived at my mom’s house for Christmas without my mint chocolate chip pie. Everyone was stunned. My mom said that if I ever show up again without my pie, well, don’t bother coming!! She exclaimed, “You always make it. It’s understood. I didn’t know we had to request it.” Well, I hope the same thing happening with this pie. YUM!!
Now to teach my boys how to make it!
Now to teach my boys how to make it!
sherylscript 