Reviewed: Nov. 20, 2007

Thanks, I have been looking for this for a long time. My mon used to make this every year. She died in 97 and never wrote it down.

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Betty

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Reviewed: Nov. 11, 2007

This is a easy pie to make my family loved it. For those who are worried about the raw eggs you put the pie in an oven at 500 degrees this will kill any bactera. So smile and enjoy:)

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LucindaR

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Reviewed: Oct. 11, 2007

This is one of my all-time favorite recipes. My family has made it for as long as I can remember..the only difference being the crust. Instead of a store bought crust we make our own out of crushed vanilla waffers and butter. In a rush we will also substitute cool whip for the merang.

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silverspring

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Reviewed: Feb. 2, 2007

I loved the pie. I do add a little lemon extract. the meringue needs help though. I found out if you use a small bowl, powdered surger, and cream of tartar also whip the egg whites before you add a pinch of tartar and 6 tbs. powdered suger slowely while still whiping

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Crystal

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Dec. 12, 2005

I was hesitant to make this since everyone seemed to "tweak" the recipe. I made it EXACTLY like it said on the recipe, and the meringue would not stiffen, and the pie was VERY tart! I served it to my family which consists of a chef, and I was so embarrassed. I did not even want to serve it after seeing it come out of the broiler with hardly any meringue, but my husband insisted. I wish people would rate the recipes according to the recipe, not what they did to make it better. It makes it very confusing for the amateur cooks.

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bethc

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Reviewed: Jul. 29, 2005

This is a really easy pie to make! My grandfather used to love this pie so I was really looking forward to making it, however Granddaddy must have had a sweet tooth the size of Texas. This is a really sweet pie!! It was very good in very small portions.

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ROBIN

Cooking Level: Expert

Home Town: Gastonia, North Carolina, USA

Living In: Dallas, North Carolina, USA

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Reviewed: Jan. 14, 2005

Everybody I make this pie for LOVES it!!! So simple and it turns out great every time. As for worrying about salmanella, I wouldn't think it would be an issue unless the eggs had been left out for a very long time. To make a great meringue, room temperature eggs fluff up the best, but you only need to leave them out for 10-15 minutes.

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MYSTY79

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2002

I've enjoyed this pie ever since I was a little girl. It continues to be my favorite treat and, aside from the meringue, it is the easiest dessert to make!! Every time I make one, people rave over it and ask for the recipe.

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MDH

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Reviewed: Oct. 1, 2001

This was an easy recipe and it tasted great. My husband loved it. One negative - This recipe contains raw eggs that are never cooked. I'm concerned about the possibility of salmonella. I probably won't fix again for that reason, but if you don't care, it's easy and tastes great!

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