This turned out fantastic. We doubled the recipe to fit into a deep dish pie crust (about 2 inches). We made it following the instructions exactly and it fit into the pie crust perfectly. I would highly recommend letting this set in the fridge overnight. Make sure to wait 5 minutes in between eggs, we had to be extra patient waiting 20 minutes. As far as the raw eggs, I'm not an expert, but as far as I understand it, Salmonella is extremely rare these days and even if a batch of eggs is infected it is quickly pulled from the shelves once anything is reported. As long as you don't fit into one of the at risk categories you have very little to worry about. For example, we didn't allow our 1 or 3 year old to have any of the pie. Thats just my two cents, do your own research.
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This turned out fantastic. We doubled the recipe to fit into a deep dish pie crust (about 2...