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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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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Christine

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: New York, New York, USA

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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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drcoachmom

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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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DeusaCozinheira

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Los Angeles, California, USA

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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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Chelsea

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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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Jules

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Jose, California, USA

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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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Rach

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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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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mimi812

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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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maryoh

Cooking Level: Expert

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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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darklilangel

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Reviewed: Apr. 2, 2008

Everyone raved about this pie! I added some caramel to it and it was delicious!

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Christi M

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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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POWERENGR

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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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Monica Garza

Cooking Level: Intermediate

Living In: Mcallen, Texas, USA

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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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Ester T.

Cooking Level: Beginning

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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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CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

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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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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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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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CONEHEADKC

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Calgary, Alberta, Canada

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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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lali

Cooking Level: Intermediate

Home Town: Oak Cliff, Texas, USA

Living In: Euless, Texas, USA

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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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lisadrogers

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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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KWHEAT2000

Cooking Level: Expert

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Pecan Pie III

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