"Hands-down, the BEST pecan pie filling I have ever had!!! I rolled a ready-made crust into a 9" pyrex glass pie dish pre-sprayed with just a little Pam, dusted the crust lightly with flour, then fluted the edges. I followed the filling instructions and ingredients exactly. The only change I made was I used dark corn syrup instead of light. I baked it for 40 minutes, on the cookie sheet as instructed, and covered the fluted edges with strips of foil the entire baking time. By spraying the glass dish with Pam, my crust did not stick, nor did the filling run during baking as some of the other recipes do. I think alot of people tend to overbake these types of pies, and many other recipes do call for 60 to 70 minutes of bake time. By baking it for just the 40 minutes with the center still somewhat loose, after setting it on the rack to cool, the filling finished setting, and was perfect. This will be my ONLY pecan pie recipe from here on out.

"Hands-down, the BEST pecan pie filling I have ever had!!! I rolled a ready-made crust into a 9" pyrex glass pie dish pre-sprayed with just a little Pam, dusted the crust lightly with flour, then fluted the edges. I followed the filling instructions and ingredients exactly The only change I made was I used dark corn syrup instead of light. I baked it for 40 minutes, on the cookie sheet as instructed, and covered the fluted edges with strips of foil the entire baking time. By spraying the glass dish with Pam, my crust did not stick, nor did the filling run during baking as some of the other recipes do. I think alot of people tend to overbake these types of pies, and many other recipes do call for 60 to 70 minutes of bake time. By baking it for just the 40 minutes with the center still somewhat loose, after setting it on the rack to cool, the filling finished setting, and was perfect. This will be my ONLY pecan pie recipe from here on out.

"Hands-down, the BEST pecan pie filling I have ever had!!! I didn't make the crust in the recipe, as too many reviewers here said it was awful. I rolled a ready-made crust into a 9" pyrex glass pie dish pre-sprayed with just a little Pam, dusted the crust lightly with flour, then fluted the edges. The only change I made to to filling was I used dark corn syrup instead of light. I baked it for 40 minutes, on the cookie sheet as instructed, and covered the fluted edges with strips of foil the entire baking time. By spraying the glass dish with Pam, my crust did not stick, nor did the filling run during baking as some of the other recipes do. I think alot of people tend to overbake these types of pies, and many other recipes do call for 60 to 70 minutes of bake time. By baking it for just the 40 minutes with the center still somewhat loose, after setting it on the rack to cool, the filling finished setting, and was perfect. This will be my ONLY pecan pie recipe from here on out.