Recipe by ALICEJANE
"I made this pie up for Thanksgiving one year from ingredients that I had on hand in my pantry. It was more or less an experiment yet my family raved about the taste! Serve with whipped topping or vanilla ice cream. Sprinkle a few crushed pecans on top for presentation and voila!"
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dark corn syrup
coarsely chopped pecans
miniature milk chocolate chips
1 (9 inch)
unbaked pie crust
I did not like this pie. I followed the recipe exactly and I took out the pie after 60 minutes of baking as per the recipe. It was terribly overdone. The pecans were so hard I could barely chew them and the raisins did not blend with the other flavors. I checked my usual pecan pie recipe and the recommended baking time is only 50 minutes. I can't imagine how awful this pie would have come out if it were to be baked for 90 minutes. The only reason I gave this two stars instead of one is because my husband said that it was "all right". But then he doesn't mind burnt stuff. Will definately never make this again.
I took this pie to a graduation party. There was none left about halfway through the night. The only changes I made were these: I soaked my raisins in bourbon (because they were kind of old) and drained them before adding them to the pie. I used mostly light corn syrup and a little molasses, because that's what I had on hand. And I only cooked this for 50 minutes -- that's all it needed.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 202
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