Made exactly as described, except the baking temperature. Based on the recommendation in various reviews, I started 350F for 15min, then, 300F for 55min. Liked the appearance when came out of oven. I noted when I poured the filling in the pie crust, pecan sank in the bottom part of crust, and I couldn't see much pecan on top, so I gently mixed the filling in the crust by using a fork, so the pecan came back to the surface of the pie. Not sure how much difference this would have made to the surface appearance of the pie, but there was a nice blend of pecan on the surface of the pie, so I liked it :) The filling was less gooey as compare to the traditional recipe, perhaps due to not adding corn syrup, but again, I liked this way. For me personally, I didn't need an extra 1/2 cup pecan (additional) on top (as many reviewers suggested), and I still tasted plenty of pecan in my piece of pie. I saved an extra 1/2 cup of pecan for my next batch :) Yum, Yum, Yum!!
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Made exactly as described, except the baking temperature. Based on the recommendation in...