This is the perfect pecan pie. Just as good or better than the kind you get in stores or restaurants. I had a 9.5 inch pie dish, so I had to increase the recipe a tad, or it would've been way too thin. After reading another review, I learned that you can dump the pecans into the bottom of the crust before pouring in the filling, because hey! Pecans actually float. That helped! To make the pecan arrangement on top pretty, though, I sat them on top very neatly, and just pushed each one straight down into the mixture until it covered the pecan, and they floated right back up into place again. This is what gives them that sweet firm glaze that I absolutely love. Make sure the pie doesn't jiggle after baking- jiggling means its not done. The clean knife rule works well. Baked an extra 10-15 minutes longer for my slightly thicker pie. A huge hit at Christmas with my future in-laws. An impressive pie that's easier than it looks. Again- perfect recipe. :D
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This is the perfect pecan pie. Just as good or better than the kind you get in stores or...