Since discovering this recipe myself and my family have enjoyed it at least 10 times. It's easy and the last bit is usually fought over. I use refrigerated pie dough and cook the bottom before I put the pie together. That way the crust is nice and crispy. I have also added potatoes to the mix (hashbrown potatoes). Yum!

Reviewed On: Jul. 7, 2009

Very good and easy to make. I used large tapioca so the pudding came out thicker. I also presoaked them for about ten minutes before I placed them in the slow cooker. I cut down on the sugar and it was perfect especially after putting whip topping on it. YUM!

Reviewed On: Jul. 7, 2009

This is the 2nd time this week I have made the pie. I love it and so does my family. We love it with cut up potatoes and I use ready made pie crust and cook the bottom pie crust first, we don't like soaky, then I put the second pie crust on and cook for 30 minutes, YUM!

Reviewed On: Jan. 18, 2009