While I like getting tips on recipe changes, I'm one of those folks who think ratings should be based on the actual recipe, not someone's altered version, so I made this exactly as shown. This is a good recipe which we will make again. My husband and son went back for seconds. I liked the flavor, but I might want to tweak the seasonings a bit next time, and increase the gravy since we like lots of it - there was just enough to moisten your steaks with a little extra to put over mashed potatoes or rice. Thanks for the recipe!

Reviewed On: Feb. 2, 2012

I've never been a big fan of guacamole, but my husband had brought home some avocados that needed to be used so I gave this recipe a try. This is outstanding! My 12 year old son, who hates avocado, couldn't stop eating this! I followed the recipe exactly except for using 4 avocados instead of three, since that's what I had on hand. Thanks for the terrific recipe. I'm saving this one to use again!

Reviewed On: Oct. 17, 2011

High rating for flavor, but I did have a problem with the filling setting up. This could have been how I prepared it. I made filling for 12 servings on the advice of a reviewer who said there was not enough filling for the pie. I used Pillsbury refrigerator shell, which shrunk during baking, so I baked a second shell. Increasing the recipe actually gave me enough filling to use in both shells, so I made one with meringue and one without. The pie without meringue set up nicely and after cooling I placed it in the frig, adding whipped cream when serving. Having never made meringue, I did an internet search on best methods and it came out beautifully. Based on a review here, I placed it on the pie while hot so it would not weep or shrink. After browning, the pie was beautiful. However, after cooling completely, when serving the pie was somewhat runny. It was impossible to serve a solid piece and we ended up spooning it out. The flavor was great, but it was not the end result I'd hoped for. I think it was a mistake to put the meringue on the pie while the filling was hot, as this was the only difference in the two pies and the other one was nice and firm. My internet search found great tips on making meringue: Let the egg whites come to room temp before whipping. Use only a glass or metal bowl. Use superfine sugar and add very gradually after soft peaks appear. Spread over pie filling completely onto the edge of pie shell. I definitely will try this recipe again

Reviewed On: Dec. 28, 2010