I'm a professional baker with over 10 years experience. This recipe was given to me about 8 years ago by a customer who thought this recipe would be great for me to use instead of the one I was given in culinary school. After a few minor tweaks here and there, and my own homemade crust, this is the best selling pie I've ever made. It's also a family favorite, and has converted my dad, who didn't eat pecan pie because it was always too sweet, a HUGE fan of it. I don't know what kind of dark corn syrup the user who thought it was too bitter tried, but this pie is an enormous hit with my family, friends, and my clients. If I don't have dark corn syrup, I substitute with 3/4 c. light corn syrup and top the cup off with molasses(spray the glass measuring cup with cooking spray to make everything come out easier). I've also only chopped half the pecans, add them to the crust(not the custard), pour the custard in and top the pie with the whole nuts(randomly, not necessarily in a pattern). The pie cuts easier with chopped nuts, but the whole nuts on top make a prettier presentation.
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