WOW. This is my new go-to breakfast, brunch, and afternoon cup-of-coffee cake. I will never make a coffee-cake again! DEFINITELY make it in a fluted bundt pan - beautiful, EASY, and so tempting!! Definite new favorite.

Reviewed On: Feb. 21, 2009

I completely cheated on this recipe by using a tub of Kraft "no bake cheesecake" mix (by the cream cheese in the grocery store). I also decided to use graham cracker crumbs (pressed with melted butter) in exchange for vanilla wafers. They were dainty and gorgeous! Be sure to take the time to find MINI muffin liners - any other size just doesn't do these little pretty little cakes justice.

Reviewed On: Jan. 30, 2009

This pie was so good, and very easy. Make sure to use every bit of the meringue and spread it ALL the way across the crust - not even the very edges should be visible! It seems like way too much, but the meringue will shrink and weep and you will need every bit you've got. Here is my tip for saving time and trauma: I made the pie (minus the meringue) and put it in the fridge overnight. The next day, a few hours before serving, I reheated the pie in the oven while I whipped up the meringue, then topped and browned it. That way, you can avoid all the "issues" you run into with a typical meringue - topping it while piping hot, storing on counter/refrigerating, etc etc. Thanks for a keeper!

Reviewed On: Jan. 30, 2009