Reviewed: Dec. 27, 2011

I tried this recipe as my first time baking a pecan pie and the flavor was great. It was easy to put together and very little time. However, I didn't realized how much it still cooks when out of the oven so the top was a bit hard to cut through. I will try it again soon and not cook it so long. My son and husband loved it so it's a hit!

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Reviewer:

Denise

Reviewed: Dec. 26, 2011

I used dark brown brown sugar and the recipe was enough to pour into 2 frozen pie shells. Was super delicious! The hubby & kids loved it!

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Reviewer:

pinkladypaz

Reviewed: Dec. 3, 2011

it seemed a tiny bit bland when i tasted the filling before baking, so i added about 3 tbs. of bourbon and a couple of pinches of salt. it turned out well...and it was easy. i will use this recipe again.

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Reviewer:

titaj

Reviewed: Nov. 29, 2011

I have a question...could a graham cracker crust be used with this pie?

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Reviewer:

BundtMan

Cooking Level: Intermediate

Reviewed: Nov. 29, 2011

This was my first attempt at a baked pie - it turned out great! I used a pre-made crust to start off with, helpful hint to butter/spray Pam on the pie pan before adding the floured pie dough (crust was hard to remove from pan). Followed the directions and ingredients as stated and received compliments from all our guests on Thanksgiving! Thank you for the wonderful recipe - we will be making this again, it was simple and delicious.

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Reviewer:

Dayna G123

Reviewed: Nov. 23, 2011

I did not care for this recipe.

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Reviewer:

krystagabrielle

Reviewed: Nov. 21, 2011

Tastes like typical good corn syrup Pecan Pie. I stried doing the muffin pan suggesion and I did not have much luck with that.

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Reviewer:

LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Aug. 22, 2011

Delish! Baked it with a Pilsbury pie crust and covered the edges with foil. Added a dash of salt and toasted the pecans. And baked on bottom rack. This was my first pie! Def. A keeper!

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Reviewer:

Kwhyte00

Reviewed: May 28, 2011

This recipe is perfect the way it is. I cook it for 60 minutes. I do cover the crust with strips of foil when I put the pie in the oven to prevent the crust from overcooking. I've made this twice, and the next time I make it, I will cover the pie the last 10 minutes of cooking with foil because the pecans got a little more brown than I would like them. However, it tasted wonderful!

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Reviewer:

AMYDIAW

Cooking Level: Intermediate

Home Town: Hurst, Texas, USA

Living In: Lubbock, Texas, USA

Reviewed: Apr. 12, 2011

Perfect! We had just purchased a pecan pie from the local market's bakery section. It is odd how they have a bakery section that says homemade, but the labels on their products list a hundred preservatives and unpronounceable ingredients.... so I found this recipe, and decided to try it. Followed it perfectly, and the pie came out amazing! No additions, or alterations at all.... and it was awesome! I can definitely see making changes and additions and what not, but not to make it better. The base recipe is great, but if you want chocolate, or less sweet, more sweet etc, then this is a great place to start for any pecan pie lover. Thanks for this, and good bye store bought!!! This pie was way better than the store bought ones... and we thought those were really good before trying this, so go figure.

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