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Hannah October 11, 2021
This is the recipe my mother has made for Thanksgiving year after year. Thank you for sharing such a wonderful classic on Food 52.
Megan C. December 20, 2020
Made this year (2020) for Thanksgiving. Only changed to “salted” butter. Wonderful.
TKM C. November 21, 2018
Lovely! When it cools, it sets. Dont make a crust, buy it and use the filling!
Patty J. December 30, 2017
This pie was amazing. I grew up in Texas and we always used light Caro Syrup so I used that instead of dark. Truly amazing.
cooking44 December 18, 2017
I've made this pie for years. The filling is Claiborne's, the pie crust is not. Everyone loves this pie.
Susan P. December 8, 2017
I'm from Mississippi. Always put pecans on top of bottom crust, then pour in filling. The pecans float to the top covered in the syrupy goodness and the pecans don't burn. The pie will be jiggly when done. It sets up as it cools. Remember it is sugar! Sugar turns to liquid when boiling hot!
Donna V. November 22, 2017
I just pulled the pie out of the oven for tomorrow’s Thanksgiving feast. It is beautiful. Added 5 minutes to the cooking time covered the crust for the last 15minutes of cooking time and covered the top of the pie for the last 10 minutes. Followed the filling recipe and I added 1.5 TBS bourbon 90 proof and 1 tsp champagne vinegar. Will circle back with feedback on the adjustments made.
Donna H. November 6, 2016
16 tablespoons = 1 cup. Don't measure 16 tablespoons, what a complete waste of time.
Courtney C. November 26, 2015
This just came out of the oven and it looks delicious (I'll follow up to let you know how it tastes). However, I had some difficulty with the instructions - some of the timing seemed off. For example, I had to bake my crust much longer than was suggested. The pie itself also took longer to bake than was noted. I had to take the pie out before the custard was set as well (after 50 minuted in the oven though), as the pecans on top were beginning to burn. I checked another version of this recipe and it notes that the pie should be taken out when the filling is still jiggly, which differs from the instructions above. I'll let you know tomorrow if it set properly. I'm excited to try it!
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