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Rhubarb Cream Pie

Reviewed: Jul. 8, 2011
Made the pie exactly as the recipe. It stayed together fine. It was not runny at all. Baked for 55 minutes. It did not overflow out of the pie dish. I did use a deep dish pie pan. I will say that I personally did not like the pie. My husband and my mother however loved it. My mother has already requested it to be made again. I asked my husband what star to give it, and he said 4 stars. My mom I am sure would have said 5 stars. I like nutmeg, but think it has too much of it for my taste, and was a strange combo rhubarb and nutmeg. I am going to try another rhubarb cream pie without nutmeg. If you don't like nutmeg do not make this. You can taste the nutmeg a lot.
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