Reviewed: May 7, 2012

The first time I made this pie I thought it was a tad too sweet, but loved the flavor! Just made it again last night and cut the sugar to 3/4 cup and the dark corn syrup to 3/4 cup as well but left everything else exactly the same! It is perfect! The best pecan pie Ive ever eaten!!!!

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Lainey1979

Reviewed: Jan. 5, 2012

Very awesome and very easy!

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rjnicholson

Reviewed: Dec. 25, 2011

Excellent recipe ! I used the dark syrup in mine and it made a beautiful, dark rich pie. I will definately be making this again. Because this was for Christmas with guests, I took a spoon and turned all the pecans flat side down for better presentation once they floated to the top. I brought the whole pie to the table. If I was going to cut it before presenting, I wouldn't have bothered.

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Reviewer:

CookinAllison

Cooking Level: Intermediate

Reviewed: Dec. 21, 2011

I didn't have any problems with this pie, and I'm not an experienced pecan pie baker. Very nice texture and flavor! I followed the advice of leaving it in the turned off oven for about 20 minutes. I was worried that it still jiggled too much even then, but my husband told me that pecan pies will firm up after cooling. He was right and the pie was the perfect consistency!

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HeresDeb

Cooking Level: Intermediate

Reviewed: Dec. 6, 2011

I am not a 'baker'. This was my first time. This recipe was easy to follow. Pie was delicious!!!

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Reviewer:

foodforthought

Reviewed: Dec. 5, 2011

My daughter (age 13) has made this pie for Thanksgiving for the last 2 years. This was the first pie she had ever made! The only problem with this pie - there wasn't near enough!!! It was by far the best dessert both years. This Thanksgiving, she made two, and we look forward to this delicious pie again at Christmas!! Thanks for sharing this recipe!

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Reviewer:

smcook

Reviewed: Dec. 2, 2011

Made this for sensei and my sister and us, it was fantastic. Is a keeper.

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Reviewer:

christaann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Port Of Spain, Port-Of-Spain, Trinidad And Tobago

Living In: Monterey, California, USA

Reviewed: Nov. 30, 2011

The perfect pecan pie. Didn't change a thing! THANK YOU!

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Reviewer:

GINNYANN1

Cooking Level: Expert

Living In: West Bend, Wisconsin, USA

Reviewed: Nov. 27, 2011

This pie was really good!! I didn't change anything in the recipe other than I used light corn syrup instead of the dark and used some chopped pecans along with the pecan halves. For those that said that they poured the filling in the crust first and then poured the pecans on top - you're supposed to put the pecans in the crust first and then pour the filling on top because the pecans rise up to the top of the filling. FYI - My dad LOVES pecan pie and he said it was one of the best he's had & tasted fresher than most! Enjoy!

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