Its a fantastic recipe if you love coffee. I added one packet of knox gelatin, sprinkled on top of the milk part. Then cooked it as normal. I did this because a lot of these cream pie recipes failed to set up correctly and were really soupy for a lot of people. I also bought the espresso powder off of Amazon.com!

I had a bad reaction with the summer fruit pie and decided to make this one with a packet of gelatin, worked wonders! The pie was amazing!!! Here is a pic and info: http://tinyurl.com/ylpq8fg

Addictively good! I also found that the custard did not set very well- but mine wasn't soupy, the slices just weren't as firm as I would have liked. I followed directions to a T so for those reading this, I would recommend cooking a bit longer than directed. Instead of cooking 1-2 minutes after incorporating the yolks, I would cook maybe 3-4 minutes... make sure it is quite thick before you add the butter and liqueur. Also, I used half Kahlua and half Godiva chocolate liqueur which was delish.

Mine turned into soup too; the cream filling just never set. I ended up freezing it and serving it like ice cream pie with a dollop of the whipped cream. Anyone have suggestions?

I made this and it turned into soup. The topping deflated almost immediately -- and I did whip them until they were stiff. But even the filling souped out a bit in the pan. Any suggestions?

I made this and it turned into soup. The topping deflated almost immediately -- and I did whip them until they were stiff. But even the filling souped out a bit in the pan. Any suggestions?