Great idea and execution for a pie! Following the instructions, it was delectable! I would definitely not use a graham cracker crust as the first reviewer suggested. The sweetness of the filling needs a more savory, buttery foundation. Go ahead and reduce the sugar a bit if you don't have too much of a sweet tooth. I will be making this again!

This pie was way, way too sweet for my taste (even after sitting overnight in the fridge as another reviewer suggested). I won't be making this pie again.

Wow, what a pie! Easy to make and fun, too. It will satisfy your sweet tooth, that's for sure. Used frozen s'berries rather than fresh. While berries partially thawed (30 minutes the most), I mixed the egg, brown/white sugars with sour cream and whole wheat flour. Let mix stand while slicing s'berries - cut each in half then sliced vertically. Laid s'berries in a GRAHAM CRACKER unbaked pie shell then covered with mix. Pie shell was full so I put cookie sheet under pie to prevent overflow in oven. Had a problem with the topping - too runny. Added 3 tablespoons of whole wheat flour, 1 tablespoon at a time, stirring after each addition. By the 3rd spoon, mixture resembled course meal. Baked as directed. Three hours after pie cooled on the counter, my tastebuds were begging for a piece to eat. Pie was good and crunchy! A little too sweet for me. Put in the refrigerator overnight and discovered the pie is not as sweet as earlier. Next time I'll try using Splenda or Apriva sugars. Enjoy!