I must admit, I was skeptical while this pie was cooking, because it seemed like it was puffing up like a cake would, instead of setting like a normal pecan pie... But then I tasted it. It isn't spongy like a cake, but the top is perfect with a delightful crispiness and the inside is the most moist (but not soggy), delicious, perfect pie I've ever tasted. Pecan pie is my husband's favorite, so I made it as a reward for making it to Phase 3 of the Maker's Diet, and I made the following substitutions:
-I used a sourdough crust with the recipe found here: http://www.freshhealthycooking.com/Sourdough_crust.html
-1/4 cup stevia instead of 1/2 cup sugar
-I used the amount of butter in the directions (2 TBSP)for the pecans instead of the amount in the ingredients list (2tsp)
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I must admit, I was skeptical while this pie was cooking, because it seemed like it was...