This pie is like eating candy. Very rich and just plain good. Mine boiled over at 40 minutes in the oven. Next time I'll use a deeper pie plate. There will deffinately be a next time!
Flavorwise - Wonderful! Creamy, soft, smooth and sweet. I only used 1/4 cup sugar for the filling.<br/>Shapewise - The filling stated in this recipe doesn't really fill up a 9 inch pie shell. I was very happy to choose Graham Cracker pie shell for this recipe because the remaining edge could be easily removed.<br/><br/>Next time I make this pie, will try with 2 cups heavy cream and 1/4 cup flour. Overall, this is a great recipe! Thanks for posting.
This recipe is very similar to the one I learned growing up in eastern Indiana. We omit the salt, vanilla, and cinnamon. We put the grated nugmeg (fresh is best) on top before baking. This pie had a very nice texture.
Excellent ... reminds me of my childhood in Indiana. I used pumpkin pie spice on the top.