I made this recipe with freshly picked strawberries and fresh rhubarb. Baked it the full 60 minutes, and it turned out perfect! Maybe using fresh, not frozen rhubarb is the key?? I love how the custard solidifies the pie - no messy runny pie, and the crust stays flaky. Would use a bit less nutmeg next time,as I found the taste a bit powerful. I added a dash of cinnamon as well. Tasty.

Reviewed On: Jun. 20, 2009

This beef rocks! I doubled the seasoning packet, as suggested in other reviews, and it was out of this world - smothered in red roasted peppers and pepperoncinis and covered with provolone - this tastes just like my Sicilian mama used to make us. Yum!

Reviewed On: Jun. 21, 2008