Reviewed: Nov. 15, 2008

comments add vanilla and flour to the filling. cover with foil halfway through baking so the pecans on top don't burn and bake in uncooked pie crust and on the bottom rack

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helena m

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

Great Pie! Although it browned a little to fast, but that is all part of having an electric oven the heating coil are horriable so next time i will just cover the pie with foil when it start to brown to fast!

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SLICEOFHEAVEN

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Humble, Texas, USA

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Reviewed: Aug. 19, 2008

I made this for the guys at work. they paid me to bring in more. this is not a sickening sweet pie, which makes you able to eat a whole piece or two!! lOVE THE RECIPE!!

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Margie

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Reviewed: Aug. 5, 2008

This was SO EASY!!! I hadn't ever made pecan pie before... they seemed like they would be too difficult. But this one was very easy and delicious! I followed the recommendations to add 1 teaspoon of vanilla, 1 tablespoon flour, and 1/2 teaspoon of cinnamon to the filling. Also, I used a different crust. You can pretty much use whatever crust you want, and there is one on this site called Pie Crust IV that I use. I am a huge sweet-tooth, and so I even like to sprinkle sugar over the pie crust to sweeten it up some.

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AbbyMP

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Jul. 1, 2008

AMAZING PECAN PIE RECIPE!!! I've never bothered with the crust recipe. I simply buy ready made pie crusts. The filling is the yummiest! My friends and family ask me to bake one for EVERY get together. I've never tasted a pecan pie I liked until now.

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Bernadette Fladt

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Reviewed: Jun. 18, 2008

I give it 5 stars for the crust. I used a different recipe to make the filling. I didnt want to go out and buy cornsyrup for this recipe so i used "pecan pie V" as the recipe for my filling. Thanks this crust was great and easy to make.

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H.A

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Jun. 18, 2008

This is my favorite recipe for pie crusts. It is the perfect size, taste and is very easy to work with. My whole family loved this great pie.

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Brittany

Cooking Level: Intermediate

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Reviewed: May 20, 2008

Good pie, but my family prefers the recipe off the Karo Syrup bottle. = )

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ADREEDER

Cooking Level: Expert

Home Town: Belpre, Ohio, USA

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Reviewed: Apr. 16, 2008

I used my own crust recipe, but otherwise followed the recipe. The result was wonderful. My family loved it! Thank You!!!

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Anna P.

Cooking Level: Intermediate

Home Town: Oconomowoc, Wisconsin, USA

Living In: Saint Francis, Wisconsin, USA

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Reviewed: Mar. 29, 2008

This was the first pecan pie that I have ever made and I have to say that it is the best pecan pie that I have ever tasted. I made this last Thanksgiving and there was none left at the end of the evening.

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BORNADATA

Cooking Level: Expert

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Reviewed: Mar. 2, 2008

This recipe was good but I changed some things about this recipe. I didn't make the crust instead I used a pre made graham cracker crust. Instead of the light corn syrup i used 2 tbsp. of molasses. I added vanilla and cinnamon from reading the other reviews. I also added 1/2 cup of heavy cream to the eggs before adding them to the syrup mixture. I added pecans halves just to the top of the pie b/c i've never had a pie that had pecan bits in the filling.

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Bianca

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Feb. 2, 2008

I cheated and used Tenderflake, and the recipe made 2 almost overflowing pies. I find it strange that I'm the only one with this observation? When I covered it part way through the filling stuck to the tin foil -any suggestions? Based on these troubles I was expecting to be disappointed, but just the opposite, this was wonderful! I added vanilla and about 1 ts flour.

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Yummum

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Reviewed: Jan. 27, 2008

Loved it! Great texture and lots of pecans. However, I suggest less cinnamon.

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Good Food

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Reviewed: Jan. 26, 2008

I really like this pie. As another reviewer suggested, a bit of vanilla and cinnamon (just a bit!) adds that little something extra. Also, I bake at a lower temperature to ensure the filling sets up nice and smooth.

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Mrs.Butterworth

Cooking Level: Beginning

Home Town: Berkley, Michigan, USA

Living In: Albany, New York, USA

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Reviewed: Jan. 22, 2008

I made this for Thanksgiving dinner and it was a complete success! Thanks!

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F18NavyWife

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

I made this pie for Thanksgiving and it got great reviews. Even my aunt who always made the pecan pie asked for the recipe. It was also just beautiful.

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GIG314

Cooking Level: Expert

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Reviewed: Jan. 17, 2008

A great pie, but one problem for me was that the filling didn't fill up my pie pan. I used a standard pie dish and didn't increase the amount of filling and it seemed a little empty in the pie pastry. I will probably add more filling before baking next time. Overall a wonderful pecan pie.

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FUFARFITA

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Reviewed: Jan. 17, 2008

The best pecan pie I've ever made! Do cover the pie halfway through baking or the pecans on top WILL burn! Also, I put a scoop of Butter Pecan ice cream on the side - WOW!

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