Reviewed: Dec. 23, 2008

Oh! Readymade crusts are fine, but so much better if you put under the broiler till crispy (watch carefully!) Let them get back to room temp before filling. And, please, pay attention to the recipe. Room temp "softened butter", never melt it any at all.

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Reviewed: Dec. 15, 2008

if you make a graham cracker crust (2 cups graham cracker,1/2 c powdered sugar, 1 stick melted butter)and press into a 11x 13 dish you will elimanate crust problems. Also if you used egg whites only, they will beat up a lot quicker, about 10 min.

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Memphis Tiger

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Sep. 2, 2006

The pie has a very good flavor, however I had difficulty with the filling running over. I would suggest using a casserole dish and placing graham crackers in the bottom instead of using a graham cracker pie shell. This dessert is very messy if you use the graham cracker pie shell. This is also a dessert that has to be eaten within two days. This is not a good pie to keep in the fridge for more than a few days.

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bankergrl1976

Cooking Level: Expert

Home Town: Chadbourn, North Carolina, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Dec. 26, 2005

Well I thought this pie would be the main dessert for my Christmas dinner, but it didn't exactly turn out the way I had hoped it would.. first of all it took forever to get the filling beat up 15 minutes I really thought that was way to long then by time I got to filling in the pie crusts and all that jazz it was running over.. must have just been me I dunno but it was messy.. it still tastes good but its runny and it really shouldn't be..Well maybe better luck next time!!

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