Reviewed: Mar. 5, 2003

Easy and really delicious. I think it serves more like 16 people not 8 because this is really rich and I don't think anyone in their right mind would have 1/8th of the pie. I loved this. It sounds like a good idea to have with vanilla ice cream but would likely be too much sweetness. I might add some pecans next time though to see how it turns out. Thanks for the recipe. Wonderful.

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Reviewer:

ANOOSHKA

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Reviewed: Dec. 16, 2002

This is definitely delicious; I'm sure I will be making it again. It's fantastic topped with vanilla ice cream--or accompanied by a tall glass of water: it's SO RICH, it almost chokes you. It's easy to prepare and impressive to guests, but it does take a while to firm once it's out of the oven... after cooling for 20-30 minutes on the stove it was still far too liquid, so I put it in the refrigerator, and it took another half hour even then. So, go ahead and make this, but bake ahead of time and let it set a good long while.

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Wonder Wanda

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Reviewed: Sep. 26, 2002

After reading the other reviews, I paid close attention to what I did as I made this pie. I did not measure with great accuracy - just threw everything in a saucpan before I started to mix it all up. I let it cook for about a minute after it started to boil, and then baked it per the directions. If did not spill over, or burn. It came out of the oven hot and bubbling, and semi-firm. It set as it cooled...and was fantastic!!! Incredibly rich and sweet.

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Reviewer:

Joan

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Aug. 19, 2002

Someone please tell me what I did wrong. I followed the recipe exactly, but the pie boiled over in the oven (I had it sitting on a cookie sheet). It was still too liquidy after 30 mins. The pie crust on the edges burned where the sugar filling got on it. I would like to try again because the smell and taste are great, but it really made a mess.

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