The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 13, 2009
I have been making this pie for at least 15 years. No other recipe comes close. Anita:)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 6, 2009
dark corn syrup makes this 5 stars without any whipped cream necessary. I get raves and recipe requests every time i bring it to parties and I ALWAYS have to make 2. If you like the nuts more than the filling, reduce the corn syrup by 1/4 c. and increase the nuts by 1/4 c. This slight change CONVERTS non-pecan pie lovers...including myself who only tried this recipe to please a boyfriend
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 22, 2009
I substituted dark corn syrup for half of the corn syrup and used light brown sugar instead of white sugar and it was absolutely divine.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 26, 2008
Very yummy! I took advice of other reviewers' and melted 1/4 c. butter and dissolved one tablespoon flour into that. It was soooo good, the first pie I've ever made...thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 5, 2008
I made this for Thanksgiving and my family loved it! They want me to make it again next year too! Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 28, 2008
I made 2 pecan pies for Thanksgiving, one fr. the back of the Karo's bottle and this one. This one won overwhelmingly in terms of taste, just the right amount of sweetness and pecans, but the center just didn't set for me. I added 4 tbsp. of melted butter w/ 1 tbsp. of flour as other reviewers suggested and I think this really improved the taste, but may have contributed to the pie not setting. This tasted so good that I'm willing to play around with it to get the texture right. I hope another 10 minutes in the oven will fix this!
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Cooking Level: Intermediate

Home Town: Fremont, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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Reviewed: Nov. 27, 2008
Great recipe. It was a little too sweet for our taste. I'll omit the sugar next time I make it. Took a while to sit but that was okay. Turned out great in texture. I added 1/4 c of butter and 1 tablespoon of flour like others suggested. Will be making this again!
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 26, 2008
My advice to all is do not fool with perfection. This is the BEST pecan pie I have ever eaten. I've tried many of the variations recommended but I found that it was no where as good as Pat's grandmother's pie Thank you Pat!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 18, 2008
Don't mess with perfection. Make the pie exactly as directed in the recipe. We accidently burnt the top of one and it was still good.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 7, 2008
Came out really well, but the top of the pie and the crust both burn very easily. :[ A little too sweet for my tastes, I would reduce the amount of sugar to a little less than 1/2 a cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 2, 2008
Everyone raved about this pie! I added some caramel to it and it was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 28, 2008
Our family loved this! No problems with the pie being uncooked in the middle. I followed the recommendations of previous posters and added the flour in melted butter mixture. Will serve this to guests.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 16, 2008
This was a very simple to make and my family loved it. So good that my stepdad made sure that there was none left for the next day!
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Cooking Level: Intermediate

Living In: Mcallen, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 11, 2008
I cooked this pie and went to sleep. When I woke up it was gone. I complained and my mother said she would make another. She did . It lasted half the time as the first one. I was satisfied. This time I got some of the pie. The next day she cooked two more. It must be the perfect pecan pie.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 25, 2007
I made this (exactly as written) for Christmas, and my guests raved about it. The taste was outstanding, and it was very easy to make. The only problem was that after 45 minutes, the filling was still wobbly all over, not just the center. I baked it for another 10 minutes, then took it out and let it cool for about 1/2 hour while something else was in the oven. However, the center still had not set in that time, so I put it back in the oven for another 10-15 minutes. That seemed to do the trick. It was certainly not overbaked. I will definitely make this again, with a longer baking time than the recipe calls for.
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Home Town: Cleveland, Ohio, USA
Living In: Colmenarejo, Madrid, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 23, 2007
I don't even like pecans and I'm going crazy over this recipe. I made it in a deep dish pie shell, so I used 3 cups of pecans. I added another 1/4 cup each of corn syrup and sugar, an extra egg, and a bit of extra vanilla. This will be my holy grail pecan pie recipe from now on. YUM.
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Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 17, 2007
I liked the smooth texture of this filling. Most fillings can be jelly-like. Will make this again.
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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 5, 2007
I used this pecan pie for Thanksgiving and everyone loved it. I did add 1/4 cup of butter and 1 Tablespoon of flour as suggested on a review. The trick is to melt butter mix with flour then add to other ingredients. Cook for the exact time stated turn off your oven an let it cool on the oven rack. It will set perfectly. I also added pecan to top . thanks for this recipe it was easy and tasted great.
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Cooking Level: Intermediate

Home Town: Oak Cliff, Texas, USA
Living In: Euless, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 3, 2007
Very easy and very good. I bought the wrong pie crust and the shallow one didn't hold all the mixture, but I followed the recipe otherwise in measurement and time and it was awesome! thanks! My brother took home seconds which is saying A LOT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 25, 2007
I added a couple of pats of butter. This pie is wonderful. Mine set up just fine. My husband loved it and wants me to make another one today. This is now our favorite pecan pie recipe. I was worried at first because the part that ran over in a pan dried brittle hard. But all was well.
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Cooking Level: Expert

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