Reviewed: Dec. 29, 2011

Fabulous! Took a few pieces to the office for my friend and somehow the scent attracted others out of THEIR offices and they were begging for a piece! I had to bring my friend some more the next day cause everyone gobbled hers up!

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Reviewer:

anna

Reviewed: Dec. 8, 2011

yummy! made in 11inch pie plate so more of a tart this way loved it! sooo crunchy on top not to sweet, very good!

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Reviewer:

TINERS17

Reviewed: Dec. 2, 2011

Don't get me wrong, this was quite delicious. The topping, however, wasn't really worth the effort. It didn't "pour" and I had to pick it out in clumps and place it around the pie. A big, sticky mess. And then the end result just wasn't really that much different than the standard recipe I've always used (mix all ingredients, pour into shell, bake). It does have more pecans than other pies I've made. YUM! But I think that can be accomplished without the "topping" hassle. JMO.

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Reviewer:

marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Portland, Texas, USA

Reviewed: Jul. 15, 2011

Very very disappointed. Followed the recipe exactly as posted and did not care for the flavor nor texture of the filling.

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Reviewer:

susdmatt

Reviewed: Feb. 1, 2011

This has to be the best pecan pie I have ever eaten. THE ONLY change I make is I use ready pie crusts and a little extra bourbon. YUMMMMY!

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Reviewer:

riti428

Reviewed: Jan. 11, 2011

I got this recipe years seven ago and make it every holiday season. It is the perfect pecan pie, the honey topping is outstanding!

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Reviewer:

carblover

Cooking Level: Intermediate

Reviewed: Nov. 23, 2010

I have never been a lover of pecan pie until now... I did not want to use corn syrup so I used another recipe on this site for the filling. I used the other recipe for the filling and the glazed pecans from this recipe for the top. Oh my! AMAZING! I think pecan pie is my new favorite! Thanks for sharing the original idea of glazing the pecans.

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Reviewer:

Rachelle

Reviewed: Jun. 21, 2010

i made this for father's day, i followed the recipe exactly, followed other reviewers suggestions to add more pecans to the filling, and use a glass dish, refrigerated overnight, but the filling was just WAY too liquidy. it's cool if i put it in the freezer for 20 min. before serving, but i like warm pecan pie! i like the topping part, i think next time i'd arrange the nuts on top of the filling, then put the honey mixture on top of that. i don't know, why was the filling no more viscous than maple syrup? y'know, i probly messed up somewhere along the line.

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Reviewer:

gianna

Reviewed: Jun. 11, 2010

AMAZING! I have tried three recipes for pecan pie in the last month. This was by far the best! I will make this again and maybe use a few less pecans because I love the filling!

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Reviewer:

Leelo

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

Reviewed: Jun. 7, 2010

This cake was delicious and got rave reviews at my work party. The only problem I had was that it overflowed my 9 inch pie pan. I would recommend using a bigger pan, or cutting back / leaving out some of the filling. Other than the mess in my oven, it was excellent.

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