FANTASTIC! I agree...use more cookies at the bottom than in the recipe. I personally used chocolate graham crackers. I also used low-fat cream cheese and fresh raspberries that were picked locally, it was delicious!!! Family ate it up in seconds! I will be making this over and over again.

Reviewed On: Sep. 29, 2009

This was a very last minute dish that I decided to bring for last night's NYE party. I doubled the recipe and used goat cheese, fresh rosemary, fresh thyme and the mix of black and green olives. I only had 2 hours to make it and let it sit in the fridge but really, that didn't stop it from it being the #1 hit at the party!! We actually had to sneak the tiny leftover back home to eat it later today. I will certainly make this again!

Reviewed On: Jan. 1, 2009

This was amazing! I went strawberry picking yesturday and made the pie today along with local fresh rhubarb. i changed the recipe by using 3 cups each of strawberries and rhubarb. i didn't use the flour but instead (as previously mentioned) mixed 1/4 cup of water with 2 tablespoons of cornstarch and let it sit with the berries, rhubarb and sugar for 30 minutes. i also baked the pie for 15 minutes at 425 and then 40 minutes at 375. we let the pie cool for about 3-4 hours and it's not runny at all!! this was so good that i'm making 2 more of these pies to give to my family and neighbor! also just a note - you don't need to cook the rhubarb before hand - you need to make sure it's chopped up (about 1/4 inch) and also if you notice the skin is a little tough, peel it a little bit. thanks so much for a recipe that i'll definitely use again and again!!

Reviewed On: Jun. 24, 2007