This is exactly the way all the women in my family have made lemon pie for years. I use a pie crust instead of graham crackers, but don't change a thing! It's perfect exactly the way it is.

Reviewed On: Aug. 21, 2011

This pie is perfect exactly as written. I use this custard base for most of my cream pies and have never had it fail or be runny. If you cook it long enough, it won't run. Be sure to let the mixture come to a boil and then cook an additional 2 minutes--not 2 minutes total. If you mash the bananas into the mixture it will brown more quickly, there is plenty of banana flavor with them on the bottom. For a treat in the summer, I slice fresh stawberries and add once the pie is cooled before I add whipped cream. YUM!

Reviewed On: Jul. 19, 2011

I've made this recipe for years as is with nothing but raves. I generally add more seasons to things, but I really prefer this casserole as is, with simple onion flavor. This year however, I ran out of milk and used heavy cream instead. OMG. It was even better. Not worth the calories to do that all the time, but it made for an extremely fluffy and creamy casserole!

Reviewed On: Nov. 26, 2010