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How would you recommend storing the pie/how long do you think it would last?
Made this yesterday and loved it. I took the tips from others and baked it in a regular pie dish and added chunks of chocolate. The crust was flaky, which I got compliments on. I did have to add 2 Tblsp. of water instead of 1 to get it to form a dough. Thanks Elise.
In one word, AMAZING! The crust is perfectly buttery, the filling rich and sweet. Loved it!
I made this last night for an early Thanksgiving with friends, and it was great! I live in Europe, so corn syrup is not easily available but I was hankering for pecan pie- this recipe fit the bill. Not only was this good, but it was REALLY easy to put together. I didn’t have a tart pan, so just baked in a pie dish and it was fine. :-)
It’s not “subtle”- you are definitely eating a tart made of sugar, butter, and pecans- but… that’s a pretty darned good combination!
Hard to say which I like the most when it comes to pecan or pumpkin pies? But, this Caramelized Pecan Pie may be a tie breaker! Wanting to stay glutten free, I have been thinking of making a Spiced Pumpkin Parfait for Thanksgiving desert, but now I am thinking I might try making this recipe into a parfait!!
I’m thinking this would be delicious with chocolate in it! Do you think adding chunks of semisweet chocolate would work well?
Hi Laura, I think it would be delicious!
I love nutty desserts because 1) They are nutty like me 2) they are delicious and 3) They give a little protein with the dessert. Thanks for the tips on how to make a crust. I will try using ice water instead of lukewarm tap water this time.
The combination of pecans and caramel is just classic perfection. I do believe it is quite rich though.