The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 28, 2009
Finally!! I was able to create an edible pecan pie. I have tried and tried over the years and for some reason, I have failed consistently. It would drive me crazy because I can make all kinds of pies with success but never pecan and my grandmother always claimed that it is the easiest to make. This year I followed the advise of one of the reviewers and cooked it until it began to crack on top, the results was a pecan pie that was set in the middle and tasted terrific.
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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: Nov. 28, 2009
The best pecan pie! It still has a bit of the consistency the caro syrup pies have but without that yucky taste. Mine did come out a tad crumbly on the top and I don't think the filling is enough, next time I will modify it to make more. But I loved this pie!
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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: Nov. 28, 2009
This was an excellent pecan pie, but will not live up to your standards if you want the classic. It did not have the gooey texture that a classic pecan pie has - it was much more crumbly, but not so crumbly that it didn't stay together well. I personally loved it, and will make it from here on out on Thanksgiving - the deletion of corn syrup makes the trade off on texture MORE than worth it!
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Cooking Level: Intermediate

Home Town: Portage, Michigan, USA
Living In: River Falls, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 28, 2009
Unbelievable pie! My family at Thanksgiving could not believe how this turned out. Don't change a thing about this recipe it is perfect!
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Cooking Level: Intermediate

Home Town: Windsor, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2009
My husband said it was the best pecan pie he has ever had and had a 2nd piece.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2009
I found this recipe by looking at ratings. I have made the one with corn syrup and didn't like it. This was excellent - it was definitely the best pecan pie recipe I have ever tried and was incredibly easy. I added more pecans because my husband loves them but next time I might go with just over a cup. Served with fresh whipped cream with sugar and vanilla - a definite keeper recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2009
With the exception of my Uncle's pecan pie, this IS the very best pecan pie I have ever had!!!! I usually am disgusted by pecan pies because I do not like karo syrup, this IS the bomb!!! I have made several, some with shortbread crusts and some all butter recipe crusts, either way you cannot go wrong:) Thank you soooo much for sharing, Elaine!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2009
This has great flavor, but I found that it didn't really make enough filling for my 9-inch pie pan. The pie was not very thick. Next time I will increase the filling ingredients by about 50%. I used the Baker's Secret Pie Crust recipe from this site and it was delicious.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2009
I generally don't care for pecan pie but my 12 year old daughter wanted to make one so we chose this recipe. Oh my gosh!!!! LOVED IT! Everyone did. It was soooo good, different than most I've tried. Wasn't chewy nor "tough" but DELICIOUS. And she made it herself!
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mlf
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2009
Delicious! However, according to the directions it does not say to add pecans on top after pouring in the filling, so my pie looked rather non-pecanish! I should have sprinkled more pecans on the top rather than just mixed in filling. Oh well, I will try again! It really was simple and a nice alternative to corn syrup : )
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Cooking Level: Intermediate

Living In: Holland, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2009
The pie was great, I made my pie in a 9 inch glass pie dish, yet after making my pie filling, it only filled half of the dish so I had to go back and make another batch just so the pie filled up to the top of my pie crust. This recipe does not fill a 9 inch glass pie dish. Because I doubled the filling, I ended up baking it for about 10 - 15 minutes longer than the recipe said to. Since I had so many issues with the recipe, I was very nervous while the pie was baking, but it still turned out very well. I don’t like that jelly-like consistency that corn syrup pecan pies tend to have, and this pie didn’t have that. It had a nice consistency and a wonderful flavor.
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Cooking Level: Expert

Home Town: Aurora, Colorado, USA
Living In: Thornton, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 27, 2009
It was very good and very easy! This was my first attempt at making a pecan pie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2009
Loved this pie! Used Nucoa for the butter and vanilla soy milk for the milk (my daughter is allergic to milk and butter). I toasted the pecans and it came out tasting wonderful! There wasn't a crumb left. It was a bit flaky on the top, but it was delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2009
This was my first time trying and making pecan pie. It was a success. If I ever make it again, I will use this recipe. Preheat the oven to 350 and bake for 15 minutes. Turn down the oven to 300 and bake for 50 minutes.
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Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2009
Great recipe. I used a non dairy creamer to substitute the milk and added 1/2 tsp of baking powder for extra puff.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Bothell, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2009
Delicious! Never had a pecan pie so good!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2009
Well, dinner was over, and later when I went to get a piece of pie, it was all gone. Apparently, it was a hit. Most of the pumpkin was left, and the pecan was all gone. Guess I will have to make another to see what it tastes like. By the way, I used splenda instead of white sugar. No one knew the difference.
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Cooking Level: Expert

Home Town: Orange, California, USA
Living In: Highland Village, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2009
This pie is amazing! I made it for Thanksgiving this year and read the reviews first. I actually wound up doubling the recipe and I baked it in a 9.5" deep pie dish. I ran out of brown sugar so I just added a little more white sugar to make up the difference. I followed other reviews and baked the first 15 mins at 350 and then reduced it to 300. After 50 mins I thought it was still rather runny inside even though there was a light colored crust on top. So I took a knife and broke down the crust and mixed it back into the batter and baked another 30 mins at least, maybe longer (I just kept checking it). It turned out great and I can't wait to make it again!
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Cooking Level: Intermediate

Home Town: Normalville, Pennsylvania, USA
Living In: Dahlonega, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2009
Excellent. I will never need to make a corn syrup pie again.
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Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA
Living In: Franklin, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2009
Wanted to try this because of all the reports of how bad corn syrup and these do not use it. They are tasty, but not that gooey yumminess we really look for when we splurge on pecan pie, so will probably not use often. Pecan pie is a special treat around here, so guess we will stick with the rare use of corn syrup.
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Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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