My mom showed me this recipe years ago. It is the only one I have ever used, though I often add more pecans. Covering the crust edge when baking is a must so it doesn't get too browned. The filling can be sticky when baking. I used to cover the crust edge with tinfoil, until I found a flexible silicone crust ring. One year, after starting to make the pie, I discovered I was out of vanilla so I used almond extract instead. That was the best pie ever! Now, I always skip the vanilla and use almond extract.
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My mom showed me this recipe years ago. It is the only one I have ever used, though I often...