Reviewer:

Reviewed: Mar. 12, 2009

We really liked this pie. It turned out perfectly. I skipped the pie crust and used a frozen one since I had it in the freezer already. I will make this again.

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3 users found this review helpful

Reviewer:

sanzoe

Cooking Level: Intermediate

Home Town: Minnetonka, Minnesota, USA

Living In: Excelsior, Minnesota, USA

Reviewed: Nov. 28, 2005

Delicious. Easy. Very good

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2 users found this review helpful

Reviewer:

PRETTYBE

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: Dec. 3, 2012

I find the most frustrating concern, I have, with the pie recipes is that the pie recipe directions always simply say to use a 9" pie crust. never have I found even one from this site that says whether it should be a reg. 9" or 9" deep dish.

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0 users found this review helpful

Reviewer:

bullhockey

Reviewed: Jul. 5, 2005

This was a lot of steps; my biggest complaint is that there was no way that 1T of cornstarch in 1/3 cup of water over low heat, was going to make a pasty thick mixture. I had to improvise.

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8 users found this review helpful

Reviewer:

BABBLEBUG

Reviewed: Nov. 29, 2005

We are from the South and consider ourselves Pecan Pie Connoisseurs and are constantly looking for great Pecan Pie recipes, HOWEVER...it is NOT this one. The dough is extremely tough and the filling turns out quite dark (we prefer a lighter-colored filling). This recipe is also quite complicated with too many steps. Keep your pecans pie recipes fast and simple and always add 2 T. flour or cornstarch to the filling and you will be better off.

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18 users found this review helpful