Overall the flavor was good - but using the refrigerated crust took some trial and error as it shrunk during the baking step. Next time, I’ll use pie weights or dried beans to prevent that. It was also a bit too sweet, so I’ll likely cut back on the sugar slightly. I also ended up with about double the amount of filling that would fit in the crust, so baked some separately. Also, in baking for the recommended amount of time, the tops were completely browned, but the custard wasn’t particularly set. I’ll also probably try decreasing the oven temp a bit next time. I’ll let you know how it goes!