I was very skeptical when I saw this recipe, but I am so glad I tried it. I planted both slicing and pickling cucumbers this year hoping to make pickles, but when I started to price canning jars and canning materials I decided against it and then I ran across this recipe. It is AWESOME!! I did not use dill seed or fresh dill weed instead I used dried dill weed from the $1 spices at the grocery store and only used 1/2 cup. I also used coarse sea salt. I used both slicing and pickling cucumbers from the garden and cut them in big chucks, couldn't tell the difference between the 2 types. I also only used 1 Tablespoon sugar after reading the other reviews. I mixed it all up and put it in a big plastic ziploc container and waited a week. These were super zesty and crisp. My kids can't get enough. Thanks for sharing!

Reviewed On: Aug. 30, 2009

My 4 stars is only because I did not have enough filling for a 9 inch pie. However, I did notice the recipe does say for an 8 inch pie. The texture and taste is to die for. It taste just like my favorite french silk pie from a pie pantry that went out of business in my town. But now I can make my own, and I never knew it could be so easy. You definitely have to beat each egg for 5 minutes or it will be gritty. Next time I will double the recipe. Excellent!!

Reviewed On: Dec. 8, 2008

OMG! I don't even know what to say. These are wonderful. I used 1 cup of pecans(probably more) and doubled the butter and br. sugar. I have also used an 8x8 and used 9 rolls and half the pudding and the same amount of butter and br. sugar the recipe calls for. Not only did my family devour these, I took some to work and everyone who ate one had to have the recipe. Thanks so much for sharing!!! Amazing!!!

Reviewed On: Nov. 3, 2008