The only thing I varied in this recipe was the milk: I had only half and half on hand and not much of it, so I used about 1/2 a cup of that, watered down (up?) to make 3/4 of a cup.

The texture of this pie is very light and airy, which I liked. Also, the subtle cheesecake-y flavor was good.

I would definitely add at least another egg. When I served this a little too hot from the oven, the slices of pie did not hold their shape and turned into squat pie-dollops. If you do make this recipe right from the instructions, make sure to let it cool to room temp before you serve it.

I would make this again, with 3 or maybe even 4 eggs.

I made with 3 eggs, and used Splenda instead sugar. It was nice and light I will definitely make it again!