I made this with condensed milk instead of regular, 1/2 cup light brown sugar, and 1 1/2 cups chopped pecans - it came out fabulous! It is the first and only pecan pie I have made that cooked in the recommended time and set up like it was supposed to. I've given up on the Karo syrup recipes, and will stick with this one. It is even better the next day as it keeps very well (the crust was not mushy as is the case with a regular leftover pecan pie). I will try it with 1/2 cup regular sugar next time as my husband said it was a bit to "caramely" for his tastes but I thought it was great with the light brown sugar - just depends upon personal taste. I would not go with more sugar though, it was definitely rich enough. Will absolutely make again!
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I made this with condensed milk instead of regular, 1/2 cup light brown sugar, and 1 1/2 cups...