Reviewed: Apr. 20, 2012

Great recipe! I did make a few changes, left out the sugars, butter, syrup, eggs, crust, etc.......bourbon was a great help while preparing a huge Thanksgiving dinner.

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Reviewer:

kay4les

Reviewed: Dec. 31, 2011

My husband adores this pie. You can definitely taste the bourbon, so if you don't like the taste of bourbon this is not for you. After making this several times, I have decreased the pecans to 1 1/2 cups. I know it's a pecan pie, but I thought the amount of pecans was overwhelming. So glad I found this recipe. I've made it 4 times in the last 6 weeks and passed it down to my sister.

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Reviewer:

ZandCsmommy

Cooking Level: Expert

Reviewed: Dec. 27, 2011

Wonderful! I recommend coarsly chopping your pecans as opposed to halves.

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Reviewer:

Lee

Reviewed: Nov. 26, 2011

This pie is pure heaven! It is the best pecan pie I have ever eaten.

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Reviewer:

Lea

Reviewed: Nov. 25, 2011

Pecan pie is my husband's favorite so it's a holiday tradition in this family. WOW, do we have a new favorite recipe with which to carry on that tradition! The bourbon cuts down on the pie's natural sweetness and is the perfect amount for our tastes. A winner!!

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Reviewer:

Leonda58

Cooking Level: Expert

Reviewed: Nov. 24, 2011

Perfection, exactly as written!

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Reviewer:

Candace

Cooking Level: Expert

Home Town: Bridgeville, Delaware, USA

Living In: Jerome, Arizona, USA

Reviewed: Nov. 11, 2011

Wow! I've been using a recipe EXACTLY like this for the past 6 years!!! I also use the same recipe to make mini-pies to pass out as thank you treats to teachers & friends around thanksgiving. Everyone raves about it. If the pie is jiggly /runny, cover the pie with foil and let it bake longer. The bourbon flavor mellows out, and makes this pie even better the next day.

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Reviewer:

BSIMRET

Reviewed: Nov. 8, 2011

Total Disaster. Rating based soley on the outcome I would give this 1 star. But to be fair, I don't know if it was such a disaster because maybe I did something wrong? First of all, the recipe calls for a 9" deep dish pie crust. The filling however, only filled up about 1/2 inch of the pie dish. While cooking, it "rose" up to about halfway up the crust, but once it came out and cooled, it deflated down to maybe just 1/4 inch of filling. And what little there was, tasted awful, very eggy and not yummy at all. The only change I made to the recipe was that I used brandy instead of bourbon (all I had on hand). What I am wondering is that I used egg beaters instead of whole eggs. Would that have made such a huge difference? I am hesitant to even attempt this again.

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