Reviewed: Oct. 1, 2009

Yummm! I LOVE this. This pie is a big family tradition. We make for Easter breakfast, and other special occasions. The only modification I would make is to use slightly less sugar than called for. For reviewers that are wondering when it's going to set up, we always let it cool on the counter and then refridgerate it overnight... it sets up quite a bit while cooling. Thanks for putting this reciepe on here!

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8 users found this review helpful

Reviewer:

sola.deo.gloria

Reviewed: Aug. 9, 2004

I'll never make this again.For one thing it was way too sweet for me.Another is the texture,something like curdled milk.Thirdly is the amount of time it took to bake,I had to bake it an extra 20 minutes and it still wasn't set.I followed the recipe to a "T" so that cant be the problem.Blech.

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9 users found this review helpful

Reviewer:

WHATAYAWANT

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

Reviewed: Apr. 2, 2003

This makes an excellent, sweet, guilt free dessert. I used nonfat cottage cheese and nonfat milk. It's also good without the crust. Just bake it in custard cups.

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13 users found this review helpful