This has been our family's "spring pie" for the last 7 years, I make it every Easter. I've made it according to instructions and have tinkered with it-it always turns out best when I make it according to the recipe. I've tried using splenda in place of the sugar-it's okay, but the flavor is better with the bad stuff. Let's face it, if you are going to be evil and eat pie, you might as well go all the way on down with it! Also, it seems that the consistency of the cream topping is a bit runnier when I use Splenda. Next, I've tried doubling up to make TWO pies. DO. NOT. DO THIS. Unless you are mixing it with a stand mixer. Because the crust piece is so thick, it will twirl up the beaters on your hand mixer and create an unholy mess. Mix the crusts pie at at a time for the best, least messy, easiest to operate result. And finally, I have on a few occaisions, gotten lazy and zapped the cream cheese in the microwave to "soften" it. If you do this and over soften, then the cream will be runny. If you like the cream topping to be more substantial and formed, allow the cream cheese to soften naturally. This really is an excellent pie-again, it has always turned out best for me when I follow the recipe as written, and it's my family's most requested pie when I crash their parties in the spring and summer. Thanks for sharing this recipe!!!
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This has been our family's "spring pie" for the last 7 years, I make it every Easter. I've...