I made this pie today and it was absolutely wonderful. My husband and I agree that it's a "keeper". Based on others' comments, I was concerned with having filling left over so I used a store-bought piecrust (Pillsbury) (found in the dairy case in the long skinny box) and rolled it out bigger so that it would fit in my 10" pyrex pie plate. It ended up being perfect as I had just the right amount of filling. I also used half and half instead of the milk and the next time I will cut the sugar down to 1 1/2 cups. I cooked it for 50 minutes which I think was perfect for the 10" pie and it set up very nicely in the fridge - it cut beautifully!!
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I made this pie today and it was absolutely wonderful. My husband and I agree that it's a...