Reviewed: Nov. 26, 2007

I made this pie THREE times over the holidays and I could not get it right. I liked the flavor enough to keep trying. I don’t know what I’m doing wrong. The first time I followed the recipe exactly and it was like soup. The second time I cooked it longer and it was still runny. The third time I put less camel in it and it didn’t taste good and was still a little runny. I always follow recipes exactly and I’ve never had a problem even with the most difficult recipes.

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Kita

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Reviewed: Nov. 25, 2007

Outstanding! Followed the recipe exactly, and everyone enjoyed the twist on pecan pie. I disagree with other comments on it being too sweet. We all thought it was just right!

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Juli

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Reviewed: Nov. 25, 2007

What an unbelievable Pie! I dont think I will ever make the traditional pie again. The caramel gave it a great taste and I also followed others suggestions by using 1/2 cup sugar.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Nov. 25, 2007

I have been making this for a few years now and have fogotten to review it. This is so easy and tasty. Everyone says it is the best pecan pie ever! Thanks for the recipe.

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jamras

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

Like Leila I too used 2/3 of a jar of Smucker's carmel sauce cut the sugar to 1/2 cup and used an 8oz bag of pecan halves. This pie was really great! I was worried it would taste to carmelly (if that's a word) but it tasted just like traditional pecan pie. Delicious! This is a keeper! Thanks for sharing!

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Nancy

Cooking Level: Intermediate

Living In: North Brunswick, New Jersey, USA

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Reviewed: Nov. 24, 2007

wow! this was a great recipe-used with Bakers secret pie crust from this site. extra work compared with regular pecan and totally worth it! followed recipe exactly and it came out great-used kraft caramels. thank you!!

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ACHRISTIDE

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Reviewed: Nov. 24, 2007

mmmm.....taste of heaven. i didn't think there was too much sugar. i used the same amount that the recipe called for, but i did adjust the way it was cooked. i lowered the temperature to about 325-330 baking it for an hour entirely covered for the whole time it was in the oven. this allowed the pie to bake perfectly without browning the top or the crust too much.

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suga mama

Cooking Level: Intermediate

Home Town: Queens, New York, USA

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Reviewed: Nov. 24, 2007

This was AWESOME!!! My family and I are really big pecan pie fans, but no one has tried to take on the task of making one from scratch. That is until Thanksgiving this year, and I made this Caramel Pecan Pie. Don't let the name fool you...this tastes like regular ol' pecan pie, but you make the filling with caramels instead of the traditional method. It is the most fantastic pecan pie that my family and I have ever eaten! And it was SUPER easy to make. This was the first pie I have ever made, and it turned out perfect on the first try. I did make a minor substitution. I am not a fan of regular pie crust, so I prepared this in a graham cracker crust instead. Delicious! I actually think this added to the flavor dimension of the pie. I highly recommend this recipe, and I will make it again and again!

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genasmith

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Reviewed: Nov. 24, 2007

I have never made a pie before and decided to make this pie for Thanksgiving and the whole family loved it! My mom, who said she doesn't really like pecan pie, tasted this pie and raved about how good it was. This pie is not "syrupy" like most pecan pies are. I did cut the sugar down to 1/2 c. I also just used a frozen pie crust and I don't think it could have been any better! I will be making this pie again!

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Kim

Cooking Level: Expert

Home Town: Vinton, Louisiana, USA

Living In: Lake Charles, Louisiana, USA

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Reviewed: Nov. 23, 2007

First time I have ever made a pecan pie, and it was wonderful!!! My husband really loved it, and so did our guests. It was very sweet, but I have a sweet tooth. Followed recipe exactly as stated, and it turned out great.....thanks!

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Gina

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Edinburg, Texas, USA

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Reviewed: Nov. 23, 2007

WOW! What an awesome recipe, everyone in my family loved it. The pie did not last long at all at my house!!!

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CDKEARS

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Reviewed: Nov. 23, 2007

I'm giving this a 5 after slight changes as suggested by other reviewers. I used about 2/3 jar of Smuckers caramel sauce, cut the sugar down to 1/2 c, and added another 1/2 cup of chopped pecans. I baked this pie on the bottom rack and increased the time by about 15 min. I was scared that it wasn't set, but after it cooled I had the most perfect pecan pie ever. Each slice was rich and gooey but the filling didn't spill out when you cut into it. For those wanting a traditional pecan pie, the caramel flavor was not so obvious as to turn people off. I made both this and the Irresistible Pecan Pie, but this is the recipe I have been looking for!!! So easy, yummy and pretty. I will be making this from now on!

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Leila

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

For some reason the center of the pie was a bit mushy, but otherwise it was great.

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Stephanie

Cooking Level: Intermediate

Living In: Reading, Massachusetts, USA

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Reviewed: Nov. 23, 2007

I made this recipe last year. I am not a fan of pumpkin pie because it is too sweet. I cut the sugar in half and it turned out great. Not too sweet and with a nice creamy flavor to it.

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Char

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Reviewed: Nov. 22, 2007

Although the pie turned out picture perfect, the consistency was just strange. I guess I'm partial to southern gooey pecan pie. This version was thick and not very sweet. I would use a traditional recipe over this one.

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natalie

Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 22, 2007

i have alway liked Caramel Pecan Pie, and this recipe make it fun to make too...

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tifstone83

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Reviewed: Nov. 21, 2007

The most delicious pie I have had in a long time! I did cut down the sugar to 1/2c white, also instead of the milk and butter for the caramels, I used 1/2c evaporated milk. The taste with 1/2c sugar was spot-on; I can't imagine using the full amount and the pie still being edible. It cooked for 45 minutes even; it was jiggly and seem unfinished when it came out, but it set up perfectly and we were able to have small "Test" slices 30 minutes later!! Hey, you have to test it before you bring it to the party, right? :)

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kaeotica

Cooking Level: Intermediate

Living In: Glen Burnie, Maryland, USA

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Reviewed: Nov. 21, 2007

Ok..this recipe was a T-total disaster for me. I used the bottled smuckers caramel topping instead of melting the caramel squares...and when my pie was done the outer part was cooked but the inner the caramel poured out. So I didnt care for how this one turned out! Maybe better luck next time!

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bethany68

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

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Reviewed: Nov. 20, 2007

Everyone craves this recipe every holiday or special occassions. My siblings think I'm some sort of dessert goddess when I make this. Thank you so much for sharing this recipe!!!!

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lsdevane

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Reviewed: Nov. 16, 2007

With a few alterations, this is the best pecan pie I've ever had! Instead of using caramel pieces, I used half a jar of Smuckers Ice Cream Caramel Topping. I cut back on the sugar, using 1/4 cup Splenda and 1/4 cup brown sugar. I used fresh pecans from my tree and chopped them up instead of using halves. It almost melts in your mouth! I will be making two pecan pies for Thanksgiving!

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Kasey C.

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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