I have made this recipe several times for our cafe. When I made it the second time I reduced the amount of butter by half. Customers liked it both ways. Read More
Flavorwise this pie was good though very sweet (I used chocolate chips instead of pecans though so that was a contributing factor to the sweetness). I don't think the cooking time of 45 minutes is enough though. Mine was still quite liquid at 45 minutes. I left it in for 15 more minutes and it seemed fairly set with the extra time but was still a little runny when cut. I liked the edge where it had gotten chewy and firm so for me I think it could bake even longer than an hour until the center looks entirely set.. Read More
I have made this recipe several times for our cafe. When I made it the second time I reduced the amount of butter by half. Customers liked it both ways. Read More
This pie gets raves from everyone who tries it but it needs to cook a little longer than 45 minutes. I use a deep dish frozen pie shell and bake at 325 for 55 minutes then turn the oven off and leave the pie in for 10 minutes. It come out perfect! Read More
This is my 3rd Easter making this pie and it gets rave reviews. It does have to cook a bit longer...I just keep my eye on it. It is yummy and I always serve it with fresh whipped cream. Great recipe! Read More
Flavorwise this pie was good though very sweet (I used chocolate chips instead of pecans though so that was a contributing factor to the sweetness). I don't think the cooking time of 45 minutes is enough though. Mine was still quite liquid at 45 minutes. I left it in for 15 more minutes and it seemed fairly set with the extra time but was still a little runny when cut. I liked the edge where it had gotten chewy and firm so for me I think it could bake even longer than an hour until the center looks entirely set.. Read More
This pie was really good. It cooked all the way through no problem. I also baked the pie at 325 for 45 min. turned the oven off and left the pie in for an additional 10 min. Along with the pecans I added a few chocolate chips and butterschotch chips! Very good. Read More
This does indeed taste like a macaroon. I made half the recipe in a 6-inch pie pan and still the baking time was insufficient. For me it needed longer in the oven. The recipe is very sweet but still very good. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have made this recipe several times for our cafe. When I made it the second time I reduced the amount of butter by half. Customers liked it both ways.
This pie gets raves from everyone who tries it but it needs to cook a little longer than 45 minutes. I use a deep dish frozen pie shell and bake at 325 for 55 minutes then turn the oven off and leave the pie in for 10 minutes. It come out perfect!
This is my 3rd Easter making this pie and it gets rave reviews. It does have to cook a bit longer...I just keep my eye on it. It is yummy and I always serve it with fresh whipped cream. Great recipe!
Flavorwise this pie was good though very sweet (I used chocolate chips instead of pecans though so that was a contributing factor to the sweetness). I don't think the cooking time of 45 minutes is enough though. Mine was still quite liquid at 45 minutes. I left it in for 15 more minutes and it seemed fairly set with the extra time but was still a little runny when cut. I liked the edge where it had gotten chewy and firm so for me I think it could bake even longer than an hour until the center looks entirely set..
This pie was really good. It cooked all the way through no problem. I also baked the pie at 325 for 45 min. turned the oven off and left the pie in for an additional 10 min. Along with the pecans I added a few chocolate chips and butterschotch chips! Very good.
This does indeed taste like a macaroon. I made half the recipe in a 6-inch pie pan and still the baking time was insufficient. For me it needed longer in the oven. The recipe is very sweet but still very good.
