This recipe was pretty easy, amounts were good, filled the pie exactly. The problem I had was not the taste but how it looked. I didn't put any pecans on the top before baking, thought I'd add them when the pie firmed up a little. The problem was that putting it in at 400 immediately put a hard crust on the pie so putting pecans on was no longer a possibility. I'm used to seeing pecan pies with a soft top, not a leathery brown hard top. Other than appearances, the pie tastes great. So I might try it again with the suggestions of reviewers to bake it longer at a less hot temperature.
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