To those who have attempted this pie with disasterous results may I humbly recommend you test your oven's temperature and it's ability to hold the temperature? My experience with this recipe was rocky until I did this. The first 3 times I made the pie (my changes to the recipe at the end of this posting) it was perfect - light with a silky texture. Then, 3 in a row were just like sweet scrambled eggs. I carefully checked my procedure for combining the ingredients, tempering the egg mixture and nothing had changed. My husband suggested an oven thermometer to check the oven setting. When I performed this experiment I discovered my oven did not reach 400F when the oven light went off. I increased the oven temp guage knob until the thermometer read 400F. However my oven temp fluctuated more than 55 degrees and the result was a pie with uneven texture and watery bottom crust. My husband loved the first 3 pies so much he bought me a new countertop Breville convection oven (amazing tool!). Each pie baked with the new oven at 400F for 30 min has had a perfectly browned crust while the filling has a light and silky consistency. Now for my recipe changes: I do temper the eggs by stirring in a 1/2 ladle at a time. I reduced the sugar to 1/4 cup organic brown sugar and 1/4 cup dark maple syrup. increased the vanilla by 1/2 teaspoon and toss the leftover egg white wash and yolk into the egg mixture and mix in thoroughly before I pour it into the crust. Enjoy!

Reviewed On: Nov. 13, 2009