You don't understand: You NEED to make this pie. My previous go-to recipe was a chocolate pecan pie with an all butter crust. I didn't think that could be improved on. Then I made THIS PIE. My husband, who does not like pecan pie, publicly declared this to be the best dessert he had ever tasted: at thanksgiving - in front of his mother. I was thrilled....I just had to pretend I didn't hear him. We can't insult Mama's cooking. I did add a handful of dark chocolate chips on the bottom: I couldn't help myself. I added 3/4 cups of chopped pecans to the filling mix instead of one whole cup. I baked the pie for 15 minutes at 350, and removed the pie and added 3/4 cups pecan halves to the top to make it pretty. I lowered the oven temp to 300 and baked it for 50 minutes, only to be rewarded with PIE PERFECTION. No strange gelatinous insides, no fused-together pecan mass on top. This was what a real homemade pie should taste like. This will become a holiday tradition for us.
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You don't understand: You NEED to make this pie. My previous go-to recipe was a chocolate...