I have tried making this pie a number of times with the edits other people have recommended (less milk, more sour cream, more lemon), and while the flavor is wonderful, I just cannot get the consistancy right. I've tried turning the heat down low and even using a double-boiler, stirring constantly, but no matter what I do, during the first step of cooking the milk and sugar mixture, big chunks get stuck to the bottom of the saucepan and cook quicker than most of the liquid. So I've never been able to get a nice smooth consistency. Maybe I just need more thorough instructions for the beginning steps... I've made other custards, creme brulee etc, but for some reason this just won't work out for me. That said, the flavor is really really good, and generally the only complaints about texture are not enough to prevent the pie from getting gobbled up quickly. If anyone has suggestions on how to make the pie smoother, I would really appreciate them.

Reviewed On: Feb. 14, 2008