Posted: 4/28/2013 9:20:39 PM
The caloric and fat content should preclude anyone with a sense of decency as well as a deep concern for a "Fatted America" to even consider making this monstrosity. Come on Pillsbury. Get with a healthy alternative. And people complain about McDonalds?
Posted: 1/22/2013 10:27:12 PM
Is everyone using a 10" pie dish on this? I always have a hard time making the crust fit a 9" pan.
Posted: 12/11/2012 9:58:27 PM
I think my mouth watered the first time I read the name of the pie & then the creation to completion was as wonderful as I had hoped. SALTED CARAMEL anything gets my attention & this is the Holy Grail for me & these type of ingredients!I learned a lesson last Christmas, I had made this & my family famous chess pie &we all overdid it! This Salted Caramel vixen is strong enough to be served as the main dessert with lighter fare sweets available. Those GLORIOUS Spanish nuts with the Caramel explode with that taste on your tongue, I could stop right there, just make it & fast the day before, you n
Posted: 10/30/2012 1:42:42 PM
This pie is amazing, very decadent! I made it with graham cracker crust. It was very easy to make and I am not an award winning baker. For those of you concerned about the caloric intake this pie is so decadent you can not eat a whole piece, I only ate a quarter (230 calories, not bad at all) and I love sweets!!
Posted: 5/8/2012 4:55:49 PM
Absolutely FABULOUS! I served this for Woman's Club board meeting & cut it into 16 pieces instead of 8 (and warned everyone of the fat/calories, lol). I still thought it was a plenty big piece and left plenty of room for the fruit & veggies I also served. Everyone who tried it loved it & I am taking one to another meeting tomorrow night.
Posted: 5/3/2012 1:46:01 PM
EVERYONE loved this pie! Reminds me of a soft Snickers. Totally fabulous!!! Making it again for women's lacrosse tailgate for conference championship game, but curious if anyone has tried it with a graham cracker crust?
Posted: 4/27/2012 8:45:15 AM
I'm ok with people pointing out calories & fat, it helps me determine serving size, sides & who to serve it to. Defenders who post long finger wagging take up more space. We all appreciate the reviewers who have actually made it and those who speak directly to the recipe itself, which fat/calorie/sodium concerns are part of. Review sections even on Pillsbury are by nature open to criticism of any kind. Raw nuts roast during baking. 5 stars for taste & show, 2 for ease & limited occasions I can serve it due to fat/sodium & some of my guests having limits. Mine needed more chocolate 2 but YUM!
Posted: 4/24/2012 5:24:29 PM
Wondering why we need to bake the pie crust, fill it and bake it again. I have never done that before. Usually just fill and bake all at once. Any thoughts? Seems like the crust might be very dark and crisp on the edges.
Posted: 4/24/2012 4:20:11 PM
maggiekelly60 fill us in whats missing the suspense is killing me.....
Posted: 4/10/2012 12:20:27 PM
I have made this pie twice already and planning on my third for yet another event this week. It was declared one of the best desserts ever in my office. I did let people know that this had an obscene amount of calories and the pie plate was still licked clean. It was requested for two more events. The second time I made it I tried to cut it into square bites and it did not hold its shape for very long. I don't recommend trying that. This needs to be kept a pie.