This was hands-down the best pie I've ever made. I had a very large (probably 10 in) glass pie pan and I used the No roll pie crust II recipe for the crust. I baked the No roll crust for 10 minutes prior to filling. I used the whole filling recipe in this one (large) crust. The crust was wonderful and the filling for the pie was incredible! I didn't have walnuts in the cupboard, so I substituted chopped roasted pecans for the topping. I baked it about 5 minutes longer than it called for and added about 1 tsp of additional corn starch, as I was concerned about a runny filling with such a deep pie. The texture and consistency turned out perfectly, but did require refrigeration for the full 4 hours to "set" in the middle. I couldn't be happier to have this "go to" recipe in my kitchen. Thank you so much for sharing!!
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This was hands-down the best pie I've ever made. I had a very large (probably 10 in) glass pie...