Reviewed: Nov. 26, 2009

I wanted to make individual pies, so cut my pie crust to fit into a muffin tin. I mixed the recipe the same and only changed the cooking time. My oven cooks hot so I cooked 4 minutes at 450 then about 13 at 325. I would flour the bottom of the pie crust before placing in the muffin tin so it is easier to get out...I didn't do this and they are coming out a little rough looking but they taste great!

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Reviewer:

Lurline

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Reviewed: Nov. 12, 2009

This recipe went off without a hitch..mmm good... i will deinitely use this for the holidays..my family loved it...delissshhhh...

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PETUNIA0502

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Sep. 25, 2009

I made this last night and finally had a piece of it today, It was delicious. Though I had to leave it in longer than what it stated.

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kiara703

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Reviewed: Aug. 5, 2006

I made this last night following the rcipe exact and no matter how long I let it sit it never firmed up, even after placing in the fridge. It has a wonderful taste but I can only eat the top and bottom,there is no gooey middle. I do not know what happened.

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baby girl

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Reviewed: Jan. 26, 2003

I HAVE NEVER MADE PECAN PIE BEFORE, SO I TRIED IT. DAD GAVE IT 4 STARS. THAT IS ALOT COMING FROM HIM, BEING A PECAN PIE EATER. EVERYONE ELSE LIKED IT ALSO.

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