This is a delicious soup. I didn't know where to find the masa tarina in my area (South-Western Ontario), so my Latin American friend told me to use a corn flour called MASECA, found in the international section of some grocery stores. I also used the RED ENCHILADA SAUCE recipe found on this website, which suited it perfect. The only changes I made is that I used Monterey Jack cheese and next time I would add a little more cumin, as I could not taste it at all.

I am giving this sauce four stars because it gave me the basics that I needed to create a truly gourmet sauce. Like previous reviewers I had to add much more quantity than called for. I used 1 1/2 sticks of butter, 3/4 cup of dry white wine, a drizzle of extra virgin olive oil, 4 cloves of garlic and 1/3 cup of grated Asiago cheese (be sure to use the good cheese, I tried using the cheap stuff once and instead of melting it just congealed into a big ball in the sauce - this never happened with good quality Asiago). I also add 1 tsp. each of dried basil and oregano. I also use mushrooms too. If you like it spicy try using a sprinkle of red pepper flakes. This makes a decadent sauce that my brother says he dreams about.

This was a good pie that is great after dinner in the summer. However, be warned that the batter may spill over during cooking - as it did with me - so be sure to place on a baking sheet while baking, just in case.

I'm not sure if it was me or the recipe, but this did not turn out. There were no layers except for a thin burnt meringue topping and what happened to the custard? There was none. I even took it out of the oven early because it was starting to burn. I was so disappointed.

I have been making this for months now because it is so delicious. I have made this for family, friends and boyfriend. Everyone loved it except for my mom and my boyfriend's mom whom can't seem to tolerate any heat in their food. So if you dislike hot food, just omit the red pepper flakes, otherwise make as directed and enjoy. I even tried it with chicken instead of ham, but it just wasn't the same, the ham is a necessity. It is one of my favourite pasta dishes. Thanks so much for sharing!

This truly is an excellent pie. Everyone loved it (including me). However, I did make a few changes. First, I added about 2 teaspoons of vanilla extract to the beaten cream cheese and sugar, then I whipped up 2 cups (500 ml) of whipping cream (35%)- instead of the frozen whipped topping - until stiff peaks formed and folded this into the cream cheese mixture. Finally, I wanted to take advantage of blueberry season and instead of pie filling, I used fresh blueberries (about 1 1/2 pints should do). I arranged them in a circular pattern over the cream cheese mixture and then brushed a red currant jelly glaze over the blueberries. Voila! C'est magnifique!