The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 26, 2009
Awesome! Have made this pie a staple in our house. Husband loves it. Very easy to make. Always use a shortbread pie crust bought from the store. The crust forms on the top and is amazing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 19, 2009
Great tasting and very easy to make. Recipe made enough for me to use in two pie shells I needed to use up. Baked in 350 degree oven for 30 minutes and noticed shells were getting dark, so I turned down the temp to 325 and finished baking for about 15 more minutes.
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Cooking Level: Intermediate

Living In: Country Club Hills, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 14, 2009
Yum! This pie was quick to prepare and didn't dirty a lot of dishes in the process. It smells wonderful while cooking and the flavor reminds me of a cinnamon egg nog, something you might bake on Christmas Eve. My family loved this dessert, especially served cold. The pie needed only 45 minutes in my oven, but that may be because I baked my ready-made pie crust for ten minutes at 400 degrees before turning the oven down to put in the pie. I would suggest checking it for doneness at about 45 minutes because 60 minutes would have burned mine. My 12-year old loved the pie, but said that it tasted a little "eggy" to him at first, so I might use only three eggs next time instead of four. A note to novice cooks like me: I had never used evaporated milk in a recipe before and almost made the mistake of mixing it with water to make "milk" before adding it to the other ingredients. Don't do this; add it dry. Also, I used a 9-inch pie crust instead of the 8-inch crust the recipe calls for and found I had pie filling left over that wouldn't fit into the 9-inch crust. Next time I make this pie I will use a 10-inch crust. Enjoy!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 29, 2009
Tasted too much like egg and it was too sweet for me. Wouldn't make this again.
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Cooking Level: Intermediate

Home Town: Raymondville, Texas, USA
Living In: Humble, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 4, 2009
The taste was good but it was too eggy and it wasn't creamy. it was like a sweet egg. maybe i didn't do it right!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Photo by April D.
Reviewed: Dec. 7, 2008
Great quick dessert pie made with simple ingredients you probably have in your pantry. I like that it's sweet but not too much so and it is a nice change of pace from a fruit type pie. This would be nice for a brunch, even made into individual tartlets for guests because it isn't too rich. Very good recipe. I also dusted mine with a mixture of cinnamon and powdered sugar.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 9, 2008
I made this pie for dinner and it was fantastic. A++++ Job on this one. Thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 19, 2008
No problems here. Made it last year for Thanksgiving and everyone loved it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 26, 2007
My family and friends like this custard pie. So I will be using this recipe during the Holidays. Thank- you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 4, 2007
I thought it was wonderful
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 17, 2007
The pie was really good but the vanilla made it turn a tannish coffee color. Not used to the yellow I'm used to but it still tasted good. The top browned pretty fast so I took it out after around 40 minutes but it still cooked all the way through. If I make this again I'd just use one tablespoon of vanilla.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 11, 2007
WONDERFULLY EASY. My daughter has been wanting mom to make this pie since she had it aat a friends house. I found it here and it was very easy and good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 28, 2006
I made the crust from 2 Tbs. butter and 1 and 1/2 cups of crumbs from vienna cream sandwich cookies. Pack it into the pie pan. After you pour in the custard the crust will flow to the top. The pie turned out great. It also makes a great conversation piece.
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Cooking Level: Intermediate

Home Town: Martinsburg, Ohio, USA
Living In: West Mansfield, Ohio, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 28, 2006
Sorry, the custard tasted way too "eggy" for us.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 27, 2006
Oh,yes I made this cusdard pie on 11-27- 6.And the pie was very good,at first I made another pie and it did not come out good at all and will never made it again,will not say who pie it.But this will be a family favor thank you for posting this custard pie...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 25, 2006
It was very good, but a little too sweet for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 25, 2006
Excellent Pie.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 2, 2005
This was an easy recipe however the pie crust ended up soggy. The flavor of the custard was very good though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Dec. 2, 2004
This pie is easy to make and it's delicious. I baked mine for 60 minutes and it turned out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 10, 2004
I loved it. It was creamy and light, but it wasn't so light that you could tell it was a healthier version. I varied the recipe, making it low fat/fat-free. The changes I made were: non-fat evaporated milk and non-fat milk, 2.5 tbsp. of margarine, a little less than a cup sugar (I don't like over-sweet desserts), 1.5 tbsp. of vanilla and no cinnamon at all. I really like my version, but I could imagine how much creamier it would be w/ the orig. recipe.
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