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Reviewed: Feb. 6, 2008

One of the things that I loved about this recipe was that the cooking time exactly matched up with my pumpkin pie recipe making Thanksgivinp pie cooking that much easier. If you miss the additon of vanilla I suggest putting it in the cup before you add your milk. My BF loved this "eggy" pie and it reminds him of his grandmother's; (my old recipe just didn't do it for him)! It is now a staple recipe.

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3 users found this review helpful

Reviewer:

grammied

	Cooking Level: Intermediate Home Town: Fairfield, Maine, USA Living In: Oakland, Maine, USA
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Reviewed: Jan. 12, 2007

Great pie! I used graham cracker crust instead of regular pie crust. I will absolutely make again-maybe with a layer of chocolate on top:)

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4 users found this review helpful

Reviewer:

JStoddard

	Cooking Level: Intermediate Living In: Albuquerque, New Mexico, USA
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Reviewed: Dec. 24, 2006

This a nice and easy recipe. Only thing I changed is to cut milk to 1&1/2 cups. With 2 cups, there is too much left over.

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5 users found this review helpful

Reviewer:

jadtom1


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Reviewed: Dec. 2, 2005

Next time I will use the deeper pre-made pie crusts.

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1 user found this review helpful

Reviewer:

Shannon Dare


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Reviewed: Nov. 23, 2005

We have used this recipe for the past few years and it is loved by all!

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1 user found this review helpful

Reviewer:

Ladylibra


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Reviewed: Aug. 22, 2005

Unfortunately this recipe was a complete waste of time and ingredients.

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2 users found this review helpful

Reviewer:

Velvet


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Reviewed: Feb. 17, 2003

this is a wonderful, light pie, very easy to make.

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6 users found this review helpful

Reviewer:

CBNOW


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Reviewed: Feb. 6, 2003

This is absolutely the worst pie I have ever made!! Why wasn't there any vanilla in this recipe?? All this pie tasted like, was sweet scrambled eggs!!

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8 users found this review helpful

Reviewer:

KFINKLE


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