Reviewed: Nov. 14, 2009

This is FANTASTIC. I read the rest of the reviews and the slight changes I made were: 1) toasted the pecans ahead of time (350 degrees for 9 minutes), 2) add shelled pecans on the top, and 4) baked at 350 for 15 minutes and then reduced to 300 for 50 minutes.

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miranjamin

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Reviewed: Nov. 14, 2009

This pie was a hit. I will admit I was shocked that it tasted good in spite of no corn syrup being used. I will say that make sure that you beat the eggs until foamy also make sure the butter is competely melted. I see some people said it did not turn out well. Maybe some did not beat the eggs right that is the key. I would also suggest adding a 1/2 cup more pecans.

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inneka63

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Reviewed: Nov. 12, 2009

Since corn syrup is hard to obtain here, I've been looking for such a recipe for years. However, when I made this pie, I found that I missed the sticky richness of corn syrup based recipes. If you do make this, throw in 1/2 c. chocolate chips and extra pecans.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Nov. 12, 2009

So much better than the corn syrup recipes out there. My husband ate the whole pie in 2 days. I think I will be making this again.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Nov. 10, 2009

I thought the Pecan Pie was very good but it didn't fill the whole 9 inch pie plate. It needed more filling.

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Ginacav

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Reviewed: Nov. 10, 2009

I was doubtful about the taste and setup of this pie with no corn syrup but I was completely blown away.It was absolutely delicious.My kids loved,loved,loved it!!It is so easy to make.I will definitely keep this recipe close at hand. Thanks!!

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LoraH

Cooking Level: Expert

Living In: Asheboro, North Carolina, USA

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Reviewed: Nov. 7, 2009

Awesome!

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Rebecca

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Reviewed: Nov. 1, 2009

This is amazing! I made it last year for Thanksgiving and then again for Christmas. I will be doing the same this year! Delicious!!

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tcoop3

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Nov. 1, 2009

DELICIOUS!!! Not to mention the added bonus of eliminating the corn syrup!!!

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Jennifer

Cooking Level: Expert

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Reviewed: Oct. 30, 2009

This pie was wonderful! I was looking for a recipe that didnt call for karo syrup and this was the ticket. My coworkers raved!!

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Karrie

Cooking Level: Expert

Home Town: Bumpass, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Oct. 26, 2009

Wow! This pie is phenomenal! The only change I made to the original recipe was adding a bit of cinnamon. I also used the Pie Crust IV recipe from this site for the crust. Next time I think I'll double the filling. Yum!

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prgr2007

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Reviewed: Oct. 24, 2009

This was awesome. I donated one to a pie auction and it brought high bids. Like other reviewers, I added 1.5 cups of nuts and saved some whole ones back to put on top prior to baking.

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Sidney's Mom

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Reviewed: Oct. 19, 2009

I'm not a fan of pecan pie so I made this for my brother who is a "pecan pie connoisseur" & with the first bite he said it was the best he had ever had. The only thing I did different was doubled the recipe & made 2 pies. I would suggest putting the pie shells on a baking dish while in the oven to help with spills. Thanks for the recipe!

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S. Jalapa

Cooking Level: Beginning

Home Town: Georgetown, Ohio, USA

Living In: Mount Orab, Ohio, USA

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Reviewed: Oct. 15, 2009

This Pecan Pie ROCKS!!! I don't normally like pecan pie, but, my boyfriend is from the south and it is his fav so I thought I would give this recipe a shot. Everyone that ate it...loved it! Including me! This is a wonderful recipe...thank you soo much for sharing it. You know it's good if it can win a southerner's heart. I used a vinegar pie crust from another recipe posted out here...the two recipes went together very well.

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LaughingMoon

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Reviewed: Oct. 7, 2009

This pie reminded me of Thanksgivings long ago when they girls would spend hours baking pies in the kitchen. It was perfect! I used whole wheat flour and you couldnt tell the difference in flavor. I put in a cup of pecans, a little more would have been good too. My husband and I LOVED this pie!!!!

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Jill

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Reviewed: Sep. 13, 2009

My family LOVED this pie! My husband was very leary about a pecan pie without corn syrup. He was extremely pleased with the taste and asked my only to make this recipe in the future. I don't even like pecan pie, and I couldn't help eating a second helping.

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POUKALA

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

Pecan pie is my all-time favourite dessert, and this recipe made me love it even more! It's lighter and not so sickly sweet. I made Thanksgiving over here in England and used this recipe, and now I've been asked to make it as a wedding dessert and for other special occasions. This is the only recipe I'll ever use for pecan pie!

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reb.zemp

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Reviewed: Sep. 9, 2009

This is my first pecan pie I ever made. My family and co-workers LOVED IT. This recipe is a keeper. I will make this for many years to come. Thank You Elaine

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Rioshi

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Reviewed: Sep. 6, 2009

Fantastic pie. Cooked to perfection with 15 minutes on 350 and then 55 on 300. My entire family LOVED it. I will definitely make this again. Thanks!

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Eclipse

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: Sep. 3, 2009

Was really sweet. Too sweet. My pie was also runny. Tried baking it for 15 minutes on 350 and then 50 minutes at 300 per other reviewers. Seemed to burn on top very quickly before cooking in the center.

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