Reviewed: Dec. 18, 2011

flavor was great but did not firm up. I cooked for required time and the pie was firm on top and soup under crust.

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3 users found this review helpful

Reviewer:

BambiD

Reviewed: Nov. 25, 2011

Easy, tasty, best Pecan Pie I ever made!! I used (unsalted) REAL sweet cream Butter. And hand-picked Pecans from my own yard!!

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3 users found this review helpful

Reviewer:

sladebybri

Reviewed: Aug. 7, 2011

I followed this recipe without making any changes and it turned out wonderfully both times I've made it. The first people I made it for told me it was perfect because it wasn't as sweet as most pecan pies are and the lady even asked for it on her birthday! I love it and will use the recipe again.

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5 users found this review helpful

Reviewer:

smtalley

Cooking Level: Intermediate

Home Town: Valdosta, Georgia, USA

Reviewed: Mar. 6, 2011

I've tried many recipes for pecan pie and this one is definitely the best! I just made one mistake, used a homemade pie crust that I haven't tried before and was not flaky at all, anyway came out great!!!

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10 users found this review helpful

Reviewer:

**Jude**

Cooking Level: Intermediate

Living In: Chihuahua, Chihuahua, Mexico

Reviewed: Dec. 20, 2010

This is the best pecan pie I've ever had!

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16 users found this review helpful

Reviewer:

PeachWicket

Reviewed: Nov. 30, 2010

This recipe was awesome!! My family loved it!

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14 users found this review helpful

Reviewer:

Stella_pollard

Reviewed: Nov. 28, 2010

Very easy to make. Definitely has that buttery flavor I love about pecan baked goods. It is important to let the pie cool and then refrigerate for two hours before attempting to serve, or it will not hold it's shape and turn into a gooey mess. I would suggest to double up on the pecans to cut the sweetness of each bite. I was hesitant to try the recipe because it calls for corn syrup. I went ahead and tried it and later found a no corn syrup recipe at allrecipes.com. I will try that recipe next time and perhaps cut some of the sweetness out of it.

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18 users found this review helpful

Reviewer:

Fer

Cooking Level: Intermediate

Living In: Washington, D.C., USA

Reviewed: Nov. 28, 2010

As my Aunt Janet from New Jersey said, "I nevah had this befowa and it was fAntAstic!"

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16 users found this review helpful

Reviewer:

bethyroonie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Nov. 26, 2010

Awesome, Easy recipe. Came out pefect. TX

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13 users found this review helpful

Reviewer:

Villasenor

Reviewed: Nov. 25, 2010

This was terrible. I followed the directions exactly, and by 40 minutes it was very golden brown (nearing burning) so I took it out. It was overdone cake-like and dry on the outer two inches, and the inner part (about 4 inches across) was gooey, uncooked and gross. I'd suggest less flour, only baking it at 325 and for a while longer... Or just find a better recipe altogether. It was a Thanksgiving embarrassing moment to cut into that lovely golden top to find such disappointment underneath.

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14 users found this review helpful