Reviewed: Nov. 22, 2012

It was a huge hit at my Thanksgiving dessert table!

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Reviewer:

Beth

Cooking Level: Intermediate

Home Town: Oyster Bay, New York, USA

Living In: Manorville, New York, USA

Reviewed: Dec. 27, 2011

Great pie!! I use a graham cracker crust (extra serving size) It's rich, smooth, and not too sweet because of the cranberries. A very simple recipe, and it's a hit every time I make it! Definately a keeper...

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Reviewer:

fire00starter

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

Reviewed: Dec. 20, 2011

need to try with cherries

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Reviewer:

Merlalia

Reviewed: Nov. 25, 2011

This was a huge hit, but I did have to make some alterations to make it perfect. Like other reviews suggested, I made a Graham cracker crust. I didn't add sugar to the cranberry sauce, and I put the brown sugar in the nut crumble topping instead. I also made this in a 10" tart pan instead of a pie pan, and it fit perfectly, looked beautiful as a tart, and was a big crowd pleaser!

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Reviewer:

Jamof3

Reviewed: Jan. 9, 2011

Went over really well for thanksgiving. Everyone loved it, even the kids. Not too hard to make. Used fresh cranberry recipe instead of can. Will make this a tradition every year.

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Reviewer:

cookingmam

Reviewed: Jan. 4, 2011

this was ok, I guess I expected it to be more of a cranberry pie but it was more like a cheese cake with a cranberry topping

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Reviewer:

Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 29, 2010

This was wonderful! My husband kept raving about it. I did use a graham cracker crust instead of a regular crust, the first time and the second time I used individual graham cracker crust which made them perfect.

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Reviewer:

jakesmomma

Cooking Level: Intermediate

Reviewed: Nov. 19, 2010

After all the work I went through. Did every step as it said and did not care for the recipe. Are we Sure there is supposed to be 14 oz of sweet cond milk and a Full 1/4 cup of Lemon Juice? I am not happy.

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Reviewer:

grumpy mom

Reviewed: Jul. 21, 2010

Okay so I did switch the fruit up a bit and went with fresh raspberries and blackberries (currently in season) but I kept everything else the same and it was delicious! This is a keeper!

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Reviewer:

Jai

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Reviewed: May 13, 2010

I've made this pie several times for family gatherings using different nuts in the topping. This pie comes out perfectly everytime and is as beautiful to look at as it is wonderful to eat.

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