Reviewed: Jul. 1, 2007

So I'm not much of a baker but this turned out to be wonderful! I took the suggestions for substituting brown sugar for white, using light corn syrup instead of dark, and cooking 70 minutes instead of 55. Purely out of inadequate supplies, I ended up using about 3/4 cup light corn syrup and 1/4 cup of regular maple pancake syrup the second time I made this. The maple syrup added a fantastic scent and flavor.

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Reviewer:

tinydancer2426

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Nov. 22, 2006

I made this recipes as written, and added some Jack Daniels as was suggested, and I loved it! I normally don't eat Pecan Pie, I just make it for others in the family that do, but even I enjoyed this. Great recipe!

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Reviewer:

MENCHEKIA

Reviewed: Nov. 15, 2006

We did not care for this pie. My husband had one piece and then we ended up throwing the rest away. I didn't realize how much of an impact dark corn syrup would have on this and it was pretty substantial. It turned out to be very bitter and just not the kind of pecan pie we enjoy. I will stick with making pecan pie with light corn syrup.

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

Reviewed: Jan. 4, 2006

Made exactly as written. Was delicious warm, and even better out of the fridge the next day. My husband thought it was the best pecan pie he ever tasted. Similar to what other reviewers found, my pie did take about 70 minutes to bake.

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Reviewer:

CHRISTY7795

Cooking Level: Expert

Reviewed: Dec. 12, 2005

This was a Thanksgiving hit.I will definately be making it again on Christmas.I really liked the fact that it wasn't the least bit runny or overly sweet.Although i did sub light corn syrup.

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Reviewer:

gigiseven2

Reviewed: Nov. 29, 2005

I have made this recipe a number of times, it's a huge hit in my home. I use half the amount of sugar so it's not that sweet.

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Reviewed: Nov. 25, 2005

This was my first attempt at a pecan pie, and I have to say this recipe was very easy, and quick too. I read all the reviews, and glad I did, for I had light, not dark corn syrup, so I just used half a cup of brown sugar in place of half the white, and used the full amount of light corn syrup. Came out great, taste wise...I over baked the crust a bit, but still really tasty...Thanks Mike, my hubby loved the pie!

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Reviewer:

Mare

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 16, 2005

What's not to like? This tastes like everything I want in a pecan pie, only better, because I added 1/2 cup of Amaretto instead of 3 tablespoons... Especially good in a shortbread crust!

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4 users found this review helpful