This had a great taste, unfortunately though I followed the advice of another review that said to use Smucker's caramel sauce instead of real caramel. I don't know what happened but I used that in place of the caramel, baked the pie for 1 hour at 300, refridgerated overnight and when I cut into it on Thanksgiving day it was just a liquid gooey mess. The parts we could scoop up did taste good, but if I make again I will try it the real way with melting the caramels.
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This had a great taste, unfortunately though I followed the advice of another review that said...