This was absolutely fantastic! I hate the gooey syrupy pecan pie, and this one was just delicious. We had leftovers all week because not many people were at our Thanksgiving, and I had it for a few mornings with coffee which as it turns out is a to die for combination. Especially with this particular recipe. I followed the advice of others and changed the baking time to 350 for 15 minutes with foil around the edges of the crust then 300 for 50 minutes. I use the refrigerated Pillsbury crusts in the red box which always work perfectly. I highly recommend this recipe.

Reviewed On: Dec. 4, 2011

This was really good-- I made it as written. I gave it four stars because we will use less sugar next time. It was way too sweet for us BUT great salad, and I will definitely alter the recipe to use it again!

Reviewed On: Sep. 22, 2011

I made it exactly as written. It was definitely below average (hence two stars). It is bland, and the flavor it does have is less than impressive. Sorry! It appears that most people who rated this higher didn't make it as written.

Reviewed On: Sep. 18, 2011