Reviewed: Dec. 17, 2007

I don't make pie crusts, but this filling is the best pecan pie filling I or my family has ever tasted. It has become a family tradition at the holidays!

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Ann Waters

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Reviewed: Nov. 25, 2004

I used pre-made pie shells and skipped to the pie-making section. The insides seemed to make 1.5 pies, so I put enough into one pie, going heavier on the pecans. Then, with the remaining syrupy stuff, I made another pie, adding almost another 3/4 cup of chopped pecans. Both pies came out beautifully!

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DEBZANNE

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Reviewed: Feb. 3, 2003

One of the best pie recipes I've tried. I chose to brush the syrup on generously after the pie came from the oven. It gets even better after resting in the fridge for a day.

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JUSTABUMPKIN

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Reviewed: Nov. 27, 2001

a nice pie - not my favorite pecan pie recipe, however. I prefer a more traditional pie, perhaps. Easy to make, though, and a hit with the family. Lots and lots and lots of syrup goes into this one, folks, so forget the diet. I used a 10" graham cracker pie crust, and the filling fit perfectly. I'd recommend 10" over 9" if you choose to not make your own crust to avoid spillage. The maple flavor did not overpower the rest of the pie's ingredients and added a different spin on the standard pecan pie recipe.

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