After reading the reviews, and doing a bit of experimenting, I think I have the final "tweaks" to make this the perfect recipe. Begin by using a bigger pan! The half sheet cake pan with sides is the perfect size...about 13" x 17" x 1 1/4"...no run over! You do have to press down the crust before baking, but there seem to be just the rightr amount of crust for us. I traded out some of the white sugar for brown. 1 cup white sugar plus 1/2 cup dark sugar seems to work well. And one last change, the cooking time. It is way off. I did mine for 45 minutes. It was just starting to bubble around the edges when I took it out, this was also the time it started to brown up a bit. I was worried about how much this recipe yielded, and if it would freeze well. I never got a chance to find out it went so quick! None of the problems of pecan pie, and a protable size. I think this is going to be added to my Thanksgiving menu to cut and send home to sweeten up the leftovers! Excellent recipe - Thanks Marietta for sharing!
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After reading the reviews, and doing a bit of experimenting, I think I have the final "tweaks"...