Excellent recipe. This is the one my mother passed down. I now realize that it is the KARO syrup recipe but it is still the way to go. After making many of these pies I have a few suggestions. Use only KARO or other top of the line syrups. Also bring all ingredients to room temperature before mixing. Do not over mix or use electric mixer; this tends to make the pie runny. Another tip - use normal size eggs. Extra large eggs will keep it from setting up. I shield the crust edges for the first 40 minutes, remove for the last 15 minutes. This keeps the crust from becoming too dark before pie is ready. One last thing, I bake mine exactly 55 minutes! No more, no less. I have found this is perfect for my oven which is calibrated correctly. I hope this helps.

Reviewed On: Nov. 22, 2011

Excellent!! Normally I hate it when people change a recipe then give it a rating based upon the changes but since others have already suggested changes, I feel free to offer my own. I, too, used 1/2 cup orange juice, 1/2 cup water, 1 cup white sugar, and since we like it sweet I added 1/2 brown sugar. I also cooked this with 2 small cinnamon sticks which I removed when done. One word of caution. DO NOT LEAVE THIS while cooking. As another reviewer warned--I should have listened. I put it on the stove with a lid on, turned the burner on and as it started to heat, I left the room for not more than 90 seconds! When I returned it had boiled all over my stove! But the final product was excellent. I will make this from now on. No more canned stuff. Thanks

Reviewed On: Nov. 25, 2010

This is the perfect classic pecan pie. My mother always used white sugar instead of brown and it is delicious! One thing I found out the hard way, do NOT use an off-brand corn syrup! I made two pies for a family gathering using a store brand corn syrup with everything else the same and they NEVER did set up!! I made two more using Karo and they turned out perfect. I will never use an off brand again. Hope this is the answer for those who say their pie did not set.

Reviewed On: May 9, 2010