Pecan Pie V
This is a rockin' pecan pie recipe! Little different than the others, and that makes it just that much better, IMHO.
The standard recipe is very good with no need for alteration. Next time, I will probably add another 1/3 cup of chopped pecans because I think it can take it - and I like a little more nuts and a little less filling in my pie. Having said that, I still recommend that you try this recipe without alterations first, as it might be the perfect pie for you.
I doubled the batch and baked two pies at the same time on the wire rack with no baking sheet. About half way through baking, I rotated the pies 180 degrees. I let them cook a few extra minutes since there were two pies baking.
For crusts, I used the Pillsbury Pet Ritz frozen variety, thawed before filling, of course.
Hope this helps!
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Nov. 23, 2012