I followed the recipe but found that I had too much batter (liquid - it's very runny) for a 9" pie shell so I had to throw some of it away. I baked it at 375° for 45 minutes before I checked on it and when I did, much to my surprise it had bubbled all over my oven. It finally set up 12 hours later but now it's like eating a caramel. The flavor is delicious but the pie itself was a disappointment, will try making sugar cream pie again but will not use this recipe.

Reviewed On: Jun. 10, 2002

This was great, my entire family loved it (so did my neighbors). Using the entire can of chiles does not make this recipe too hot so I recommend using the entire can.

Reviewed On: Jun. 21, 2001