This was the first pecan pie I'd ever made, and it was incredibly delicious! My boyfriend and I polished off the whole thing in just over 24 hours, I think. I followed reviewers' comments and added vanilla and flour to the base, and coated the pecan halves on top with a the honey/brown sugar/butter glaze. I was nervous that it would be too pecan-y and not have any of the traditional pecan pie goo, so I started out with just 1/2 c. each of the crushed, quartered and halved pecans, but I ended up adding the remaining 1/2 c. of pecan halves back in to fully cover the top of the pie. I was also concerned that the pie crust, being just a simple butter crust, would be too hard, but the texture was perfect for a pecan pie--crumbly, rich, and shortbready.

Reviewed On: Dec. 3, 2006

Was delicious with champagne. I can't believe how quickly it went. Honestly, just my boyfriend and I polished off the whole batch while making and eating Thanksgiving dinner.

Reviewed On: Dec. 3, 2006

Delicious! For those of you who are couting carbs (or just don't have any bread), it's also just as yummy if you simply roll the cheese, peppers and tapanade inside a slice of eggplant and eat it that way.

Reviewed On: Aug. 14, 2006