I had never heard of this pie either but am a Vanilla-Fiend, so it sounded scrumptious! Turned out perfectly and filled 9" pie pan. After reading other reviewer's comments I made a couple of additions/changes: used 1/2 brown sugar, 1/2 white and added extra 1/4 c of white as I LOVE sweet things! Used 1 cup heavy cream from fridge and the rest of the 1 1/4 c was whole milk. Cooked in HEAVY saucepan on med+ heat stirring constantly with silicone-covered whisk and at near boil it thickened beautifully!! Perfection! Sprinkled top with melted butter and white and brown sugars for creme brulee-type crust. Cooled in fridge for a couple hours til I couldn't stand the wait anymore and it cut cleanly and left the pan in a perfect slice! The whole thing was wildly tasty goodness! Next time I think I'll skip the crust entirely - Not necessary and detracts from supreme creaminess of filling. No cinnamon used, as I wanted vanilla to shine (which it did). New favorite dessert!!

Reviewed On: Jul. 2, 2009