Reviewed: May 26, 2012

This tasted great and got raves from co-workers.

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Reviewed: Dec. 29, 2011

After 25+ years of making pecan pies, this is the one my husband and daughter say has been the best! I didn't modify the recipe at all and thought it was perfect. This will be the recipe I use from now on.

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Oldest of 7

Reviewed: Dec. 24, 2011

I took the advice from previous post and added a bit of cinnamon and a touch of flour to the filling. I also decided to do a shortbread crust rather than the pastry. We'll see Christmas day how everyone likes it :) The tarts I made turned out fantastic.

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lindsareeno

Living In: Vancouver Island, British Columbia, Canada

Reviewed: Dec. 15, 2011

was my 1st time making a pecan pie and everyone in my family loved it! (my uncle said it was the best peacn pie he ever had and he loves pecan pie so that tells u something). i'll b making it for christmas 4 sure!

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Lucy

Reviewed: Dec. 1, 2011

The name says it all. :) How cool to not need the syrup? There's extra junk in that stuff you don't need anyway. I made this for Thanksgiving and I had served my dear friend, a retired 40-year vetran chef who couldn't stop raving about it. It was completely gone by the next day and my husband wanted to know where it had gone. !!!! Ten thumbs up!!!! (Oh, by the way, I doubled the amount of pecans because who can have too many????)

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Amberleigh

Cooking Level: Expert

Home Town: West Hills, California, USA

Living In: Blaine, Washington, USA

Reviewed: Dec. 1, 2011

Absolutely perfect pie! Everyone loved this pie and I did, too! Do not add a thing...any flavorings will just take away from the subtle flavors that made this pie so wonderful!

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Melissa

Reviewed: Nov. 25, 2011

this pie was amazing!! the only thing i changed was use a frozen pie crust. i used a regular pie crust, but i suggest using deep dish crust since the filling overflowed. a delicious pie and a definite keeper!!

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

Reviewed: Nov. 25, 2011

great pecan pie - very pecan-y! I added 1 tsp of vanilla based on suggestions from others.

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arrdub

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

Reviewed: Nov. 24, 2011

This was the most amazing, delicious pie!!! I made it with the extra 1 T flour and 1-1/2 t vanilla. Delicious. It tasted like pecan pralines. Best pecan pie I have ever eaten.

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flutemon

Reviewed: Nov. 24, 2011

Followed this recipe exactly as written, and now I am serving burnt pie for Thanksgiving! Something I learned after it was too late - butter burns at 350 degrees, so either turn it down to 325, bake it less than the hour it says, or just find a different recipe (I suggest the latter). I haven't tried it yet, but if it tastes anything like it looks it's a huge waste of expensive pecans. P.S.: You might want to cover the top...the pecans are just as burnt as the crust.

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