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Pecan Pie V
October 11, 2012

I tried this recipe twice and got a different result each time. Third time is a charm, right? Unfortunately not. Then I brightened up and decided to read reviews. What I was experiencing was written in every negative review I read. First let me say that the taste of this pie is absolutely phenomenal!! A little sweet, yes, but great! My issue is with the unappetizing souffle-type top and that the filling really doesn't fill my dish, leaving a big gap between crust and filling, making my crust crumble down into the pie. Not pretty. But notice the serving calculator underneath the recipe? Problem solved. Everything else I would follow to a "T" except that I would decrease baking temp to 300 degrees and bake 45 mins.Anyone that knows anything about pretty pies knows that if your crust goes, then forget the pie! This temp has burnt my crust each time, even with my crust sleeve on it--SO frustrating. The other change would be to add another 1/2 cup of pecans AFTER the filling is in the shell. That way you'll still have a nice appearance on the top of the pie. One thing that some mentioned was that this pie is dry-----this pie----let me repeat----this pie IS NOT DRY! You get somewhat of a crust on top from the souffle-style filling, but underneath that is rich ooey-gooey goodness!!

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