I've eaten a lot of homemade pecan pies, & the filling is never smooth & creamy like the commercially produced ones. It's always runny &/or clabbered looking - ewww. Well, THIS recipe was awesome! Super smooth filling...just can't say enough good things about it. The only thing we did different is that we added the EXTRA 1/2 CUP PECANS as another viewer had suggested, & I think that it was needed. Also, our pecans were a combo of large broken pieces & halves, not chopped. I think that one thing that may have made a difference is that we beat the mixture really well with a fork before adding the pecans & baking. The sugar was pretty well dissolved by the time they were added. Also, you may want to cover your crust EDGES ONLY with foil strips at the beginning instead of waiting till mostly baked. It was really a pleasant surprise because this was our first time ever making a pecan pie! Thanks sooo much for the great recipe!!!
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I've eaten a lot of homemade pecan pies, & the filling is never smooth & creamy like the...