Reviewed: Dec. 19, 2008

I added one tub of applesauce to the crust (more liquid but no more fat) as it does have too much flour and I added some almond essence too. It still needs to crumble when you press it into the pan. I added some cinnamon to the topping for an extra taste. A good quick and easy recipe.

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Reviewed: Jan. 4, 2007

THE CRUST WAS LIKE EATING PURE FLOUR! NOT ENOUGH MOISTURE, VERY DRY!

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HAZEL83

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Reviewed: Nov. 16, 2006

I took the info from the other 2 reviews and melted the butter (I used margarine)and that made it compact. The filling is pretty good and for a quick and easy goodie, I guess this isn't too bad. If I can ever afford another bag of pecans for messing around with, I might keep tweaking on this recipe and get it better.

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LAZYB

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Reviewed: Oct. 26, 2006

The crust ruins the recipe. Way too much flour! Cut the flour to 1 cup, and it might have worked with melted butter, like we use in graham cracker crusts. The topping is acceptable, but it does not remind me of a pecan pie. I'd rename and revamp this recipe or just forget it!

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