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Pecan Pie V

Reviewed: Mar. 18, 2014
This pie turned out incredible. I tried a different pecan pie the other day, and it was just okay, but this one is going in my recipe box. I followed the suggestion of another reviewer, and cooked the pie at 350 for about 10 minutes, then cooked it at 300 for 45 minutes. I covered the pie edges with tin-foil, and took it off the last 15 minutes of bake time. It came out perfect. The top of the pie had a delicious caramelized texture. My husband even said it was better than his mom's who bakes pecan pies all the time. I used a frozen pie shell, just the cheap one at wal-mart. This pie was gone in minutes after it was cooled. Best pie ever!!!!
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