This pie is delicious. I used nonfat milk instead of the cream/milk and it still turned out great. It took longer to thicken during the cooking part (about 6 minutes instead of 2) but was worth it for the lower fat version. I also baked the graham crust with egg whites for 5 minutes before putting in the filling to keep the integrity of the crust.

Reviewed On: Aug. 4, 2009