The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 13, 2008
This was fantastic! The first time I made it the pis was a FLOP! So I altered the cooking method the second time and it was PERFECT! I also used 1/2 white and 1/2 brown suger as others suggested. I made sure the butter and eggs were room temp. I blind baked the pasrty and toasted the pecans. I then cooked the pie at 275 slow bake for 1 hour. You know the pie is done when you hold the sides, twist gently. The outer filling should not move but the inside jiggles a little. Cool completely. PERFECT!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 11, 2008
The recipe was great with my alterations. I ended up using 28 caramel pieces and substituted water for milk (I was running low) I also used 2 eggs instead of one. And I used 1 1/2 cups pecans. I did have to leave the pie in the oven longer until it stopped jiggling and it turned out dangerously perfect (I had two slices in one day and I made it for dinner desert) my family loved it! I would give it 5 stars if I followed the directions the way they were wrote down. But I will definitely be making this again. Thanks
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Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 10, 2008
I have made this pie several times and it gets better every time. I substitute the 3/4 cup sugar with 1/4 white sugar and 1/4 brown sugar. I also bake the pecans first for 20 minutes with cinnamon and raw sugar. This pie gets rave reviews wherever I take it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 8, 2008
I made this pie for Thanksgiving and really enjoyed it. I followed other people's suggestions and decreased the sugar amount and cut up the pecans so they were easier to make. I will make this again. It turned out really well
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 3, 2008
Very good...different. As some reviews suggested, I cut the sugar in half.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 1, 2008
Everyone really liked this pie. Nice twist on traditional pecan pie. Did not change a thing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 1, 2008
This is the best pecan pie I've ever had!! I actually don't think it's quite as sweet as traditional pecan pie; I was able to eat a much bigger slice! I didn't mix the pecans into the filling, I just sprinkled them on top and was able to get away with about 3/4 c. of pecans. Saved a little fat and calories but was still really pecany tasting.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 30, 2008
I halved this recipe and put in phyllo cups just to try it. DELISH! Took about 10 minutes to prepare and about 15-20 mins in the oven. The halved recipe called for 1/4 c and 2 tbsp of sugar. I used 1/4 c brown sugar and 2 tbsp. white. I also chopped the pecan halves. Because they were basically bite-sized, they were not too sweet. Because I was only trying this out, I had 15 phyllo cups. I halved the recipe and I think I had enough for 15 more. Good way to use up my pecans from the sweet potatoe casserole I made for Thanksgiving. Beats anything you can buy in a bakery. A keeper.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 30, 2008
I am sorry, but this was way to sweet for us. I will make my ususal Thanksgiving day pecan pie for the family next time. Thanks anyway!
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Cooking Level: Intermediate

Home Town: Stanley, New York, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 29, 2008
This has to be the best pecan pie I've ever eaten let alone made. I did'nt change a thing, its VERY sweet but oh so heavenly. My husband asking me to make another already. Usually the pumpkin is the first to go in our house but this was outta this world. I used chewy caramel werthers. It did worry me quite a bit with the way it puffed up in the oven (much more than any other normal pie I've made) but it settled back down when it cooled. I will increase the filling by half next time and turn it into a deep dish. A new standard holiday pie for our household. *** Update*** I've made this several times now and Have come to determine the secret is the Werther's Chewy caramels. My husband requested I make 2 more pies and bought me Brachs caramels. The center came out goopy and it had a different (though not displeasing taste) The size of the caramels is also different and 32 Werther's is the perfect amount. I do now lower the cooking temp and cook it for slightly longer (about an hour) while its completely covered. These slight thing make the consistency perfect, my husband is bypassing his grandmother pumpkin pie which was previously his fav is theres still this pecan.
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Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA
Living In: Laconia, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 29, 2008
Delicious and easy to make (with the exception of unwraping 36 individual caramels!) I made no changes to the recipe and it turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 29, 2008
I made this with condensed milk instead of regular, 1/2 cup light brown sugar, and 1 1/2 cups chopped pecans - it came out fabulous! It is the first and only pecan pie I have made that cooked in the recommended time and set up like it was supposed to. I've given up on the Karo syrup recipes, and will stick with this one. It is even better the next day as it keeps very well (the crust was not mushy as is the case with a regular leftover pecan pie). I will try it with 1/2 cup regular sugar next time as my husband said it was a bit to "caramely" for his tastes but I thought it was great with the light brown sugar - just depends upon personal taste. I would not go with more sugar though, it was definitely rich enough. Will absolutely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 27, 2008
I made this for Thanksgiving and it turned out great! My family loves pecan pie so I thought I would try something a bit different. I did change recipe a bit and used 2 C pecans and only used 1/2 C sugar. It does have a different filling than traditional pecan pie, but it is excellent. I found it to be less sweet than the traditional pecan pie. Everyone loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 26, 2008
I absolutely LOVE this Pie. I made it every Thanks Giving since coming across it. My family requests it every year. I us half white sugar and half brown sugar.Thank you for such an easy pie recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Nov. 24, 2008
I used this as a filling to mini pecan tartlets. I chopped my pecans into small pieces. I made a cream cheese/shortbread crust: beat 6 ounces softened cream cheese, 1 cup softened butter, 2 cups flour, 3 teaspoons sugar, and 1/4 teaspoon salt. Chill the dough for 30 minutes and then shape 1 tablespoon of dough into a ball, flatten and press into a mini muffin pan. (My muffin pan is silicone.) Fill the cups with 1 tablespoon of the caramel/pecan mixture. I had enough leftover filling to fill 6 more cups, so you may want to decrease it a bit. Bake at 325 for 40-45 minutes or until crust is very light brown. Makes 36 tartlets.
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Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 24, 2008
I LOVE this pie. I make it many times a year. If I don't, the fam will be mad! Sometimes I make them into little personized pies by pressing graham crackers into cupcake pans and filling with mixture!
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Home Town: Lowell, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 15, 2008
I've made this pie for 5 years in a row during Thanksgiving and this pie gets rave reviews and never outlasts the pumpkin pies. In face, a couple of years I didn't a piece so I had to resort to making two of these to meet the demand. Do yourself a favor and make this pie. Even if you don't like regular pecan pie you have to give this one a try. It is delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 10, 2008
My only suggestion it to chop the pecans to make the pie easier to cut. Simply loved it! Everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 5, 2008
I first made this recipe about a year ago and have made it for every family get together since! I was never a pecan pie fan but this pie is amazing, my b/f begs me to make it all the time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 3, 2008
I made this recipe just as it is, except I used pecan pieces instead of whole pecans and it was wonderful. The whole family loved it. I will make it again for Thanksgiving.
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