I had not made a pecan pie before and needed to bring one to Thanksgiving. This went over like a rock star! EVERYONE loved it from my sweet-tooth uncle to a friend who was visiting from China. It is the same recipe as the back of the Karo corn syrup bottle - except for the 15 at 400. I made mine in a spring form pan. Made it easier to cut and serve. Spray the pan first!

Reviewed On: Dec. 13, 2007