I used less milk, because from experience, the pie is too soft for my liking. That's a personal preference. I used 1/2 cup less milk. The flavor was good. We all enjoyed it. I did use a homemade baked piecrust.
Made it for my friends, the only thing I did different was... 1) added rind of 1/2 an orange. 2) baked in 2 round pans, stack it to serve a more dressy looking dessert for a birthday for one of our coffee gang members.
I made 1 1/2 the filling & put in a 9" springform pan. Instead of using can pie filling. I peeled & chopped 3 apples, stirred in a generous 1/2 cup Marzetti Caramel Apple dip, put in pan & cooked about 6-8 minutes, stirring several times until apples were tender, spooned over cooled cheesecake.
Mine looks different because I did in in 1 layer in a 13x9 pan with a carrier. I took it to a party. I'm handicap & bowl is to heavy. Used crushed Heath Toffee Bars. Put layer on top of dessert before finishing with extra whip topping, than added another layer crushed candy on top of topping. Coffee gang loved it. Gone quickly. Everyone said they could have licked the foam plates. I'll never make pudding again with regular milk! No one believed it was made with pudding.
My coffee gang thought it was wonderful! I loved it. I made it in a cake rather than cupcakes. I think it's faster & easier to carry. I did use yellow cake mix as I think white mix tends to be dry. This is a personal preference.
This was excellent! I make shortbread cookies & never requires baking powder so I didn't use any....This was excellent. I used this recipe in a 13 x 9" pan & no I DIDN'T double recipe. Look at thickness of crust! It would make 2 - 9" shells or the size you are seeing in photo. PS: the top was a recipe from this sight.... http://allrecipes.com/recipe/12241/lemon-pie-ii/ Both were excellent!
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