The stuffing smelled awesome, and was easily a five star recipe until Step 4. I put in the oven at 350 degrees. It started burning at twenty-eight minutes, and my oven usually runs cold. Burnt stuffing is a pretty major recipe problem, which is why I am only giving this recipe 3 stars. It could still be great stuffing, if you replaced Step 4 with the following: (1) make it Stevetop style--serve it warm after Step 3; or (2) turn the oven to 325 degrees and bake twenty to twenty five minutes.

Reviewed On: Nov. 28, 2008

I am a butter extremist who doesn't have much to do with the flavorless goo called shortening. In fact, for the past six years, you simply could not find it in my kitchen. But now, shortening is back and this recipe is the reason. You won't get a simpler, easier to manage crust that comes out perfectly light and flaky. It is a bit sticky so you need waxed paper and flour to roll it out, but do not worry, unlike some pie crusts, the extra flour has no adverse affect on the finished texture. As a final note, when I'm ready for something a bit less "basic" I throw in roughly 1 tsp. cinnamon, 1/2 tsp. nutmeg and 1/2 tsp. all spice for each pie crust made. It makes an excellent compliment to pumpkin and apple pies.

Reviewed On: Dec. 18, 2007

Going only on flavor this recipe is a five star pie. But flavor isn't everything. The proportions on this recipe are way off the mark. I doubled the recipe and still came up short. You would want 2.5 times these amounts to fill a 9 inch pie crust. Also, I modified the recipe for sanitary reasons. After adding the raw eggs, I slowly brought the batter to a boil over medium heat, stirring it regularly. After removing it from the heat, I mixed it again at medium speed. This modification gave me peace of mind that I'm not giving anyone food poisoning. The pie set well and had a perfect consistency... in the fridge. After being out for a few minutes it became tasty chocolate soup in a pie shell. I know some of this is the trade-off for cooking the egg whites, but I seriously doubt the raw egg pie would last two hours on the buffet table either. This pie needs to be kept cold.

Reviewed On: Dec. 18, 2007