The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 13, 2009
I absolutely suck at baking but wanted to try to my this to impress my future in laws on Thanksgiving. It turned out absolutely perfect, I followed the directions just as they are. I did get worried because it was still a bit liquefied after baking but my mother in law assured me it was suppose to be that way and would firm up. It did and everyone loved it so much they want it for Christmas too, only I need to make 2 pies this time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 13, 2009
I made this for Thanksgiving using the no fail crust 2 and everyone really liked it. It is not overly sweet and doesn't have the stickiness of one made with corn syrup. This one is a home run for me, and now part of my favorites collection.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 13, 2009
This is an amazing pecan pie recipe - best I've ever tasted, no comparison to the traditional corn syrup variety! I added a little salt to the filling, and topped the pie with pecan halves in addition to having the chopped pecans in the filling, but otherwise made it according to the recipe. This made a great impression at Thanksgiving, definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 8, 2009
Mine was the second pecan pie on the table this Thanksgiving and the first one gone! Everyone loved it and it was super easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 7, 2009
Really good! Follow the cooking instructions provided in the recipe, not the suggestions to lower the temperature. The first time I made it, I used a lower temperature and it didn't set. The second time I followed the recipe (400 then down to 350) and it was perfect. When I stuck a knife in it, the inside was still runny but it looked done so I took it out. It set up perfect once it cooled. Tasted even better after refrigerating.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 7, 2009
Did not care for this at all. I think that maybe using half white sugar and half brown sugar it would cut down on that molasses flavor, which is what I didn't care for.
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA
Living In: Allen, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 6, 2009
simply amazing!! I used the lowfat butter and it came out perfect and a few less calories and fat--but all the taste! I toasted the pecans for a few minutes before putting them in.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Dec. 5, 2009
I've made this pie several times and it gets better every time! Everyone who tries it cannot believe it does not have corn syrup. So. Awesome.
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Photo by sise

Cooking Level: Intermediate

Home Town: Kerman, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 4, 2009
I made some modifications and turn out great! I added and extra egg, let the sugars out and substituted with a can of fat free condensated milk, used almost 3 cups of chop pecans and half cup of semisweet choc.chips, 1 tbsp of vanilla and the rest as the original recipe says. I made myself a graham cookie crust instead of the tasteless lardy crusts!! for the baking time i did what the other reviews says at 350 for 12 min and then lowered to 300 for almost 50 min....try it! you won´t be dissapointed! the extra egg and the condensated milk really makes a huuuge difference!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Photo by Lily
Reviewed: Dec. 4, 2009
This pie came out pretty well when I made it; however, nowhere does the recipe recommend putting pecans on top for the traditional pecan pie effect--I had to garner the information from various pictures posted.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 4, 2009
Taste = delicious. Texture = difficult to slice and a little too moist. Still, I prefer this to traditional recipes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 4, 2009
I really liked this recipe...loved not using Karo syrup.
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Cooking Level: Expert

Living In: Duluth, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 3, 2009
This pie forms an amazing cookie-ish layer on top and is so delicious! For me, it blew the corn syrup varieties away.
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Cooking Level: Intermediate

Home Town: Buena Park, California, USA
Living In: Turlock, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 3, 2009
I've never heard of this pie without corn syrup. It was excellent. I used Rapadura sugar instead of the brown and white sugar, and it still turned out great. This is a nice, healthy alternative. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 3, 2009
Amazing!! I've never EVER made a pie before and I was skeptical about how it would turn out. It was delicious (a bit sweet but that's pecan pie for you), and I ended up listening to other reviews which recommended adding extra pecans and taking care to not burn the top. Super delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 2, 2009
My first experience in making a pecan pie. Was easy. My son and I decided to put the remaining pecans from the package on top and my husband loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 2, 2009
This recipe was very easy to make. I made this pie for my brother, the pecan pie lover, and he absolutely loved it. If you like it be a little more "pecany", I put in an extra half cup of pecans. Came out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 2, 2009
Delicious, and simple to make! Mine turned out lop sided once it was baked and all, not sure why...but as I said on Thanksgiving, just because its ugly doesn't mean it doesn't taste great! Used the Mrs. Smith deep dish crust, per another's review and worked wonderfully.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 1, 2009
I am not a great baker but this was the easiest pie to make and the pie was soo good that I will never buy another pie again. Thanks soo much....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 1, 2009
This is by far the best ever! Next time I will beat my eggs and then stir in or fold all other ingredients. The beaters made it to foamy so I had a crusted top. We liked the top that way but I prefer a traditional look. which also means, after you pour into a pie shell, top with whole pecans. The flavor is wonderful! everyone will love this!
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