Comments on: Luscious Caramel Pecan Pie

By: Mary Bostow

Mary Bostow — Sun, 30 Mar 2014 19:52:16 +0000

Anonymous, no it won’t leak out. You are baking the crust after you prick it, the crust always puffs slightly when baked . Those little pricks disappear. Hope this helps!

By: Anonymous

Anonymous — Fri, 28 Mar 2014 03:18:59 +0000

If you pricked the crust first won’t the filling leak through?

By: Mary Bostow

Mary Bostow — Thu, 02 Jan 2014 20:01:09 +0000

Lisa I LOVED this pie, I loved it waaay to much!! LOL!! Thank you for coming back to tell me you made and loved it!

By: lisa b.

lisa b. — Mon, 23 Dec 2013 22:51:25 +0000

A super fantastic pie, easy to make and incredibly delish!

By: Mary Bostow

Mary Bostow — Thu, 28 Nov 2013 13:07:47 +0000

Anonymous, caramel sauce isn’t going to set up like the caramel candy will. I wouldn’t use it.

By: Anonymous

Anonymous — Wed, 27 Nov 2013 22:16:21 +0000

I want to use camel sauce, what is the conversion?

By: Mary Bostow

Mary Bostow — Thu, 21 Nov 2013 15:34:26 +0000

Jenn, I would put foil around the edges of the pie to make sure the crust doesn’t get too brown and bake it about ten minutes more. Also if you put it in the fridge after it cools, it would help firm the caramel up.

By: Jenn

Jenn — Mon, 18 Nov 2013 02:54:56 +0000

I made this and the center was very liquid and didn’t really set. Tasted good, but any ideas on how to fix this?

By: Mary Bostow

Mary Bostow — Sat, 16 Nov 2013 03:41:36 +0000

Nettie you’re going to LOVE IT!!

By: Mary Bostow

Mary Bostow — Sat, 16 Nov 2013 03:40:40 +0000

Katrina it was AWESOME, better than pecan Pie!