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Reviewed: Jun. 4, 2007

I took this pie to a graduation party. There was none left about halfway through the night. The only changes I made were these: I soaked my raisins in bourbon (because they were kind of old) and drained them before adding them to the pie. I used mostly light corn syrup and a little molasses, because that's what I had on hand. And I only cooked this for 50 minutes -- that's all it needed.

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Reviewer:

P.J. Coldren


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Reviewed: May 1, 2007

I did not like this pie. I followed the recipe exactly and I took out the pie after 60 minutes of baking as per the recipe. It was terribly overdone. The pecans were so hard I could barely chew them and the raisins did not blend with the other flavors. I checked my usual pecan pie recipe and the recommended baking time is only 50 minutes. I can't imagine how awful this pie would have come out if it were to be baked for 90 minutes. The only reason I gave this two stars instead of one is because my husband said that it was "all right". But then he doesn't mind burnt stuff. Will definately never make this again.

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Reviewer:

Dianemwj

	Cooking Level: Expert Home Town: Burbank, California, USA Living In: Las Vegas, Nevada, USA
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Fantasy Pie

Reviewer:

P.J. Coldren

Reviewer:

Dianemwj