Reviewed: Nov. 29, 2007

I made this pie for the first time the night before Thanksgiving and it was amazing. The filling is firm, sweet and delicous. I used my own pre-baked pie crust recipe. I added 1 1/2 teas of vanilla, 1 teas cinnamon and 1 tbsp flour to the filling mixture and omitted the crushed and quartered pecans - only used the pecan halves on the top of the pie. I also did not have dark corn syrup, so I used pancake syrup. As a previous reviewer suggested, I baked the pie on the bottom rack of my oven. My picky eaters (husband and stepson) ate much of this, after claiming that they didn't like pecans - HA!

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MimiAlea

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

I made this for my dad on Thanksgiving because he LOVES pecan pie. I used a Mrs. Smith's frozen pie crust and followed the filling recipe exactly as it stated. The pie looked beautiful and it tasted oh so good! This one is definitely a keeper. My husband and dad were competing for slices! I can't wait to make it again!

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Freida M.

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Nov. 28, 2007

Beautiful and yummy! I used (thawed) frozen pie crust to save time and sub. pancake syrup for the corn syrups. I had to tent the pie with foil for the last 15 minutes b/c my pecans on top were getting too brown. I also added 10 minutes to the cooking time, and then turned the oven off but left the pie in for another 5-10 mninutes b/c the pie had not set yet.

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Karen

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

This pie is awesome. I made this for Thanksgiving and I got rave reviews from family and friends. I followed the recipe exactly and it turned out perfect. It has a wonderful pecan flavor and is not so sweet like other pecan pies can be. Excellent!

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edcamm1

Cooking Level: Expert

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Reviewed: Nov. 27, 2007

I have a pie crust recipe that I like, so I just made the filling. It turned out very good. Did what was suggested by other reviewers and added vanilla, cinnamon, and flour to the mixture. A friend of mine said it was the best pecan pie she'd ever eaten. My husband, on the other hand would've preferred more goo in the middle. I guess it's just all in what ya like. :-}

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DEANA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 26, 2007

This has to be the best Pecan Pie I have ever made in my life! It was also very visually pleasing and perfect looking!!! I have to say I cheated and used the premade pie crust, but everyone still loved the pie!!! IT'S MY NEW FAVORITE..plus it was super duper easy!

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Crystal

Cooking Level: Intermediate

Home Town: Marysville, Washington, USA

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Reviewed: Nov. 25, 2007

I personally thought decorating with the pecan was a bit much, so I took the whole 2 1/2 cups and crushed them and added them to the syrup mixture. I also added 1/2 tsp. of cinnamon. I got a lot of compliments on it, especially since it wasn't overly sweet like most are. Plan on making it again!

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Jessica

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Reviewed: Nov. 25, 2007

Loved this recipe, was easily the best pecan pie I've ever had! My husband loved it as well, couldn't stop raving about it. The only thing I did differently was add some vanilla as other users suggested.

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cinnoveth

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

This was my first try at pecan pie, and it was very easy. I'm more confident to try it again. However, I won't be making this recipe. It came out crumbly instead of smooth. Not sure what I did wrong, but I'd be happy to take any advice.

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Nov. 24, 2007

So easy! I made it with a premade crust. Substituted light corn syrup for the dark syrup, but then used dark brown sugar. Was my first pecan pie, and turned out excellent!

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JANE MN

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

I have very limited skill in making pie crust, but thought I would follow the entire recipe given all of the positive ratings. Instead of cutting the butter into the flour mixture manually, I put the mixture and butter into my Kitchen Aid stand mixer and used the flat beater to cut the butter in. Used it also to form the dough into a ball while adding the water. It worked like a gem! (Not to mention saving some labor.) And I heavily floured the dough on both sides as I rolled it to keep it from sticking. To keep from over-browing the pecans or crust, I placed it on a lower rack in the oven and changed by oven to the Convection Bake setting for the last 30 minutes. It came out perfect and the guests loved it! What an amazing recipe, thank you for sharing!!

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Angie

Cooking Level: Intermediate

Home Town: Visalia, California, USA

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Reviewed: Nov. 24, 2007

I hesitated to make a pecan pie this year because... 1: I NEVER like pecan pie even when other people rave about how wonderful they are. 2: I NEVER like pecan pie even when I have made them myself. 3: I just NEVER like them... they're too sweet, too sticky, too syrupy, too yuck, yuck...YUCK!! BUT let me tell you now -- ALL THAT HAS CHANGED!! I made this pie for Thanksgiving and I, myself, could not get enough of it! I added about a teaspoon and 1/2 of vanilla, a good shake of cinnamon, and not quite a tablespoon of flour as was recommended. Kept the same amount of nuts, baked it on the bottom rack, and covered it for the last 15 minutes or so. I couldn't believe my mouth. NOT too sweet, NOT too syrupy, NOT to sticky, and the pieces cut and served perfectly. Incredible. Try this one. WOW.

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LYNLOR

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Reviewed: Nov. 23, 2007

Wonderful recipe! Added the Tbs of flour, 2 tsp of vanilla, and cinnamon. Also grated bittersweet chocolate on the bottom of the crust to cut some sweetness (chef's trick!) Pie was gorgeous, and got rave reviews. I don't even like pecan pie and I enjoyed it! Next time will leave out the pecan quarters, but that is just personal preference and a cost saver. Yummy!

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Avalon

Cooking Level: Intermediate

Home Town: Cypress, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 23, 2007

Great result with the suggestions made by another reviewer. For the 8 serving size, I added one tsp of vanilla, one tbsp of flour and one tsp of cinnamon. I also cooked it at 325 F instead of 350 for an hour. I don't know what shortcake cookie crust means, I hope someone can tell me, I just used the regular one. If you like nuts a lot then it's a good idea to put some on the bottom of the shell before adding the filling, but it will all rise up anyway, I think it was unnecessary, I didn't want it too nutty. My husband said it was the best pecan he ever tasted. I loved it warm with vanilla ice cream on top...simply IRRESISTIBLE!

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PetiteLulu

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Reviewed: Nov. 23, 2007

With all the sugars in this pie, just looking at it could make you a diabetic! I am glad I only make these pies once a year! With that said, it was a very, very, very good pecan pie. One of the best I have had/made. 5 stars. PS Used my own crust, did not use crust recipe.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

Irresistible is a perfect name for this pecan pie. Rich, and sweet with a lovely golden color. I used my own pie crust recipe. Be sure to have your eggs at room temperature and use the best ingredients. You'll be delighted with the results. Don't forget the ice cream or whipped cream!

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Nov. 22, 2007

Great recipe. First time for a pecan pie--everybody loved it. Filling was nice and thick. I used my own pie crust recipe so I don't know about this one.

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2loree

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Reviewed: Nov. 22, 2007

This was a very good starting point for a recipe but I did add a few things. For this to taste like a real pecan pie should taste, I do think you need to add at least 1 tsp of vanilla and 1 tsp of ground cinnamon. With those two things added, this pie was fabulous!

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Brandi

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 22, 2007

I've made this pecan pie for the holidays for several years now and it is, by far, the best Pecan Pie I've ever had. Lots of pecans, lots of flavor. My family agrees.

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cradamczyk

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Reviewed: Nov. 20, 2007

I just finished making this pie for my third Thanksgiving in a row. It's great! I also add cinnamon (but I swear I though of that on my own! I guess it's a no brainer...) and I use the "Best Flaky Pie Crust" recipe with it.

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