I created an account just to leave this review. This recipe is good, IF you already know how to bake! The directions are not finished. Proofreading is a dead art I guess. When you add the butter to the caramel make sure it’s melted before you add the cream or it will seize up. Also, what temp do you bake the filling at for 30 minutes? The same 375° as the pecans? Because this recipe doesn’t specify. And what do you do with the left over caramel you saved earlier? See what I mean? If you aren’t experienced you will have no clue! Also, I added a little rum to it!!! It adds a great depth to the flavor. No measurement for it, just a splash.
The ingredients list should be separated out to explain which ingredients are for what part of the dessert. There is sugar and butter on there twice and with different measurements, so when the instructions say add the butter.. well.. which butter measurement are you referring to? I will be looking elsewhere for my recipe
The best. I usually hate it when people say "the recipe is great and here are my substitutions," but i made two small, non-essential substitutions: first, when making the crust, I use 3/4 butter and 1/4 high-quality lard (either duck or pork), and second, I substitute golden syrup for corn syrup. Corn syrup is rather "one-note" in its sweetness, and golden syrup is more complex and compliments the caramel well. Even without these adjustments, I am sure the pies will turn out stupendous, as mine did!