I made these for Thanksgiving and they were fantastic and way better than any pecan pie I've had. I did adjust a few things as some of the other reviewers did. I reduced the servings to 24, used a 9x13 pan, and also used half white and half brown sugar for the filling. I baked the crust for 18 minutes and then the filling part for 25. I let them cool on the counter, then covered and put in the fridge for the next day. I then cut them with the pizza cutter, put in a tupperware and took them out just prior to serving. Perfect and very well set up. A definite keeper!
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I made these for Thanksgiving and they were fantastic and way better than any pecan pie I've...