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This recipe came from a magazine published in the '70s. Since then I have made hundreds of pecan pies. In addition to my family, I bake for senior groups and my husband's business acquaintances.
Nutritional Facts 1 piece equals 525 calories, 30 g fat (12 g saturated fat), 114 mg cholesterol, 226 mg sodium, 64 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Pecan Pie in Reminisce October/November 2009, p51
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Reviewed on Nov. 29, 2012 by suzie706
Will try again. The first time I made it, the crust really burned. I liked the taste of the pie filling and did it again, but set the oven lower, and it came out better. Someone needs to check and see if the right oven setting is in the cookbook.
Reviewed on Nov. 25, 2011 by whiskersandjinx
375 deg was way too high. My pie boiled over in my oven.
Reviewed on Nov. 23, 2011 by ehlertn
I'm making this recipe right now. I was at the store and needed to know the ingredients for a pecan pie and this was the recipe that came up on my phone. I didn't read the directions or the reviews ahead of time... I hope it turns out! If not, I will learn my lesson! I will try to cover with foil to keep from burning the pecans, but I am concerned about how the texture will turn out...hoping for a gooey, caramel-y filling--Yikes :/
Reviewed on Jan. 02, 2011 by Debbie1123
Absolutely the worse recipe. Pie is burnt before set up!!
Reviewed on Jan. 04, 2010 by lberumen
We loved this pie. I mixed the nuts into the batter, which seemed to work really well. It didn't look like the picture, but it tasted scrumpscious.
Reviewed on Nov. 25, 2009 by VCRyan
Pie was burnt on top before it set up. You can see in the picture the nuts are burned. Is 375 the correct temp?
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