Reviewed: Nov. 24, 2009

Yummy!! Just remember to take it out of the fridge at least 1 hr before serving.

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SANDERS70

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Reviewed: Aug. 26, 2009

I made this for Thanksgiving last year and it didn't firm up like I wanted. Actually, it was on the runny side...otherwise - it's great!

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Dollfayce

Cooking Level: Expert

Living In: Katy, Texas, USA

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Reviewed: Aug. 14, 2009

I just use a 9" deep dish store bought pie crust. I have been making this every Thanksgiving/Christmas for years now. Everyone LOVES it. And it always turns out great.

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js in hollister, ca

Cooking Level: Expert

Living In: Hollister, California, USA

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Reviewed: Jun. 22, 2009

Not only was this the best pecan pie I've tasted, but I used the crust recipe with Grandma Ople's pie recipe to make the best apple pie. Truly awesome!

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Zedar

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Reviewed: May 20, 2009

I was wary of baking this pie, because I'd never made a pecan pie before. With all that said, this turned out to be the BEST pie I've ever made. And the presentation was just as amazing as the pie itself. :) I did add extra pecans to the top second-go-round.

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wrygurl

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Reviewed: Jan. 12, 2009

I decided to try this recipe for my first attempt at homemade pecan pie. I baked it for my in-laws' Christmas Eve dinner and it was a huge hit! Every Thanksgiving my mother-in-law buys homemade pecan pies from the market and this one tasted better! It was not too sweet and the filling set perfectly. As with all of my pies, I used the Easy Pie Crust because it is quick, easy, and delicious. I also added more chopped pecans to the filling to ensure it was not too syrupy and sweet, a common characteristic of store-bought pecan pies. One important tip: be sure the melted butter is not too hot when you add it to the filling, or you will scramble your eggs! I think this was a problem for some reviewers. Try this recipe, the honey-glazed toasted pecans in the topping were amazing!

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chrisLM

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 4, 2009

I really liked the honeyed pecan topping, but I kept getting little rubbery pieces of scrambled egg in the filling. I used my own crust, and next time I would probably only use 3 eggs. The flavor was very good, though.

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happywife05

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

I have never eaten Pecan Pie, let alone baked one. So I had no idea what it was supposed to look like, texture, etc. A client of mine asked me to prepare one.. After a million searches, this seemed to be the best one...I was RIGHT!!! I used a pre-made crust, and I subbed one of the tb of honey for a tb of Michelle's honey creme syrup (just a personal preference) I didn't change anything else. It was BEAUTIFUL, and I was told that it was the best one he'd ever had, hands-down. The topping was absolutely gorgeous, and had a great candy-like taste/texture. This one is a keeper!

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KNM5683

Cooking Level: Professional

Home Town: Oak Park, Michigan, USA

Living In: Southfield, Michigan, USA

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Reviewed: Nov. 14, 2008

Really nice appearance, good taste and it served beautifully - but quite frankly I prefer the taste and ease of preparation of a classic pecan pie. I personally thought that the recipe called for an excessive amount of pecans - one cup was plenty. Thanks!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

This pie is the best pie in the world! We make it every year for Thanksgiving. Sometimes I find myself craving it and have to make it for dinner. It is sooo good!

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Melissa

Cooking Level: Intermediate

Living In: Chantilly, Virginia, USA

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Reviewed: Apr. 26, 2008

This is the best Pecan Pie recipe I've had to date. Nothing else touches it. You'll never go back to run of the mill pecan pie after trying this treat.

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Cave Bear

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Reviewed: Feb. 22, 2008

This recipe tastes great, but has a major flaw IMO. What is with step 5? There is no way possible to evenly spoon sticky 1/2 size pecan pieces over the top of the pie. They are molten hot, so forget trying to arrange them nicely! You can't get the pecans on evenly. Once this baked, the top created a VERY hard crust, that was next to impossible to cut thru. Next time I will do either two things: either place the "topping" mixture on the bottom of the crust, or pour the hot honey/sugar mixture over pre-arranged pecan pieces already on the top of the pie.

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jayell79

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Reviewed: Dec. 22, 2007

This must be a great recipe because by the time I got to the Thanksgiving dessert table, it was all gone. Everyone raved about it, and my husband keeps asking when I going to make it again. Guess I'll have to so I can get a taste. I've been taking the pecan pie to family functions for years and that was the first time I didn't bring some back home. UPDATE: using brandy instead of bourbon makes this pie taste wonderful. I didn't have any bourbon this year, so I substituted brandy and it completely changed the taste into something divine. Amazing! Also, the last cook time should not be 20 mins. - that's too long. Cook for only 10 or else the pecans will get too brown.

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eastncgal

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Dec. 4, 2007

So good I ended up eating the whole pie myself !!!

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jess v

Cooking Level: Intermediate

Home Town: El Campo, Texas, USA

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Reviewed: Nov. 30, 2007

This was a very yummy pie...my only problem was that it was still "runny" after cooking for the full cooking time and i wasn't able to tell that till after the pie cooled and was ready to cut. Not sure if it needed to cook longer or what. Thanks for the great recipe!

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JENNIFERKATIE

Cooking Level: Intermediate

Living In: Yelm, Washington, USA

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Reviewed: Nov. 27, 2007

This was a great recipe! Not a piece was left at our Thanksgiving get together. I could have just eaten all of the pecans that were coated in the honey crunch. Thank you for sharing.

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tinadee

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Reviewed: Nov. 26, 2007

The HIT of Thanksgiving at my house, and my best friend's house! Puts other pies to shame. If you are concerned about curdling your egg mixture with the hot butter, try introducing a little of the egg mixture (like a tbsp) into the bowl with the melted butter and whisk for 30 seconds. Repeat another two times and the butter should be at the right temperature. This pie is worth the extra effort!!!

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anelastar

Cooking Level: Intermediate

Home Town: Calexico, California, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 24, 2007

My pecan pie-loving husband declared this the best pecan pie he has ever had! I used brown sugar and brown sugar corn syrup in the filling as Grannyloohoo suggested and I felt that the addition of the bourbon gave the filling a nice flavor as well as cutting the overall sweetness that I tend not to like in a pecan pie. The crunchiness of the pecan topping was perfect.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 23, 2007

I was really disappointed by this recipe. It looked beautiful, the topping by itself was awesome and generally pecan pie is one of my favorites. But, this is definitely too sweet for the average person. I was so proud to take such a beautiful pie to Thanksgiving, but once I got my own slice, I was really upset that everyone would have to force down such an incredibly sweet mess, just to be polite. Maybe, it will be better if I leave the topping off as another review says, but then it won't be as pretty either. I may try this again and attempt to cut the sugar, however I'm not hopeful.

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