The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 21, 2009
I made this for my family Thanksgiving and I've already had requests to make 3 more! Everyone was fighting over the last piece! It was so great and I must admit I enjoyed all the compliments on my baking even though it was incredibly easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 20, 2009
This pie was delicious and very easy to make (the hardest part was waiting to eat it). I love that it's not made with corn syrup because it seems more natural and I generally have brown sugar on hand. One important note is that the pie has to chill for a long time to firm up. Two hours later it was still pretty liquid, it wasn't until it sat overnight that it was the proper consistency. This was my first pecan pie so I don't know if that's common sense to everyone else, but I was surprised, especially since no one mentioned it. I thought I'd ruined the pie until I googled it and realized it needed more time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 19, 2009
Absolutely perfect. This pie has become a staple in my household; even my 2-year-olds love it!
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Cooking Level: Intermediate

Home Town: Newark, Delaware, USA
Living In: Hockessin, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 18, 2009
I used 2 cups of pecan halves and a deep dish crust. I baked on 350 for 15 minutes and 300 for 50 minutes as others recommended. The pie came out perfect (the crust was not too everdone)! I highly recommend this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 18, 2009
Very good! Mine turned out "puffy" , too. Next time I won't let so much air whip into the filling. I made it for a pecan pie loving friend and he LOVED the crunchy surface (almost like a thin merangue layer.) It wasn't goopy and syrupy like my traditional recipe. I will definitely make this again!
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Cooking Level: Expert

Home Town: Wichita, Kansas, USA
Living In: Prosper, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 15, 2009
My new favorite pecan pie! Took it to a party and come home with an empty pan, plus had requests for this recipe from several people. Before I added the pecans, I toasted them. I also toasted an extra 1/2 cup and added them during the last 10 min of baking, just to have "Extra" nuts on top of the pie.
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Cooking Level: Intermediate

Home Town: Anamosa, Iowa, USA
Living In: Hiawatha, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Expert

Home Town: West Chicago, Illinois, USA
Living In: Columbus, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Expert

Living In: Asheboro, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 7, 2009
Awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 1, 2009
DELICIOUS!!! Not to mention the added bonus of eliminating the corn syrup!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Photo by Karrie

Cooking Level: Expert

Home Town: Bumpass, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Beginning

Home Town: Georgetown, Ohio, USA
Living In: Mount Orab, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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