I LOVE this recipe!! I am always asked by my sister to bring pecan pie for the holidays. (My sister LOVES pecan pie!) This year she said, bring pecan pie but don't put anything "strange" (she meant brandy) :) Anyway, that being said, I didn't tell her this had caramel in it although she loves caramel too. Well she Loved this. More surprising I was never a big fan of pecan pie as I found most of them so tooth jarringly sweet that I just couldn't come to like pecan pie. That is until this recipe! I did cut the sugar to 1/4 cup of white sugar and a 1/4 cup of brown sugar. I made 2 on 2 different days and both turned out PERFECTLY!!! Both baked at 350 degrees for 50 minutes. I used Werther's soft caramels and used 33 pieces (I couldn't find any of the Kraft caramels) but the Werther's worked great. I also cut the caramel to 33 pieces. I was surprised that some had bad luck with the pie being runny and not setting up or taking longer to bake. I always use an oven thermometer even though my oven has always been spot on for temperature (there's always a first time). Also, I find now days, the "large" eggs today are the small to medium eggs of "yesterday". I ALWAYS buy "jumbo" eggs in the super market, (but usually buy my eggs from people who have "backyard flocks" and these are ususaly heavy hens and lay BIG eggs). Possibly the runny pies that didn't set up were due to small eggs? To those people, I say get jumbo eggs and an oven thermometer! This recipe? AMAZING
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I LOVE this recipe!! I am always asked by my sister to bring pecan pie for the holidays. (My...