This was delish! I made this for Thanksgiving dinner. I love the traditional flavor of pecan pie, but not too much of the thick ooey-gooey center. This pie was perfect for me! I did follow the other suggestions to cook at 350 for 15 mins then 300 for 50-55mins. I also added the sugars to the butter while it was hot to prevent a grainy texture. I did alter the recipe a bit due to ingredients I had on hand: I used dark brown sugar, buttermilk and a regular pilsbury ready-made crust. I added an extra tbs of flour and a total of 1.5cups pecans in the batter. I also sprinkled 1/2 cup of chopped pecans on top for a more traditional look(definitely toast the pecans). I refrigerated the pie before serving also. This is a keeper! Thanks Elaine!
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This was delish! I made this for Thanksgiving dinner. I love the traditional flavor of pecan...