This pie came out great. It tastes just like the can minus the tinny can taste. I followed the recipe exactly. I used the Butter Flakey Crust recipe and prebaked it at 350 degrees for 15 minutes with parchment paper and dried beans for weight then removed the parchmant paper and beans and baked it for an additional 15 minutes. When I added the pie filling, I did not remove the foil the entire time since the crust was already baked. Also, I used 1/2 cup of Splenda brown sugar instead of the 1 cup of regular brown sugar since my Dad is diabetic. I can't wait to bring this pie home for Thanksgiving!

Reviewed On: Nov. 4, 2009

Finally, a recipe that comes out perfect on the first try!

Reviewed On: Feb. 29, 2008