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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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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LADIDY33

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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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Brooke

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: San Diego, California, USA

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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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Nancy H.

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Nov. 26, 2009

Delicious! Never had a pecan pie so good!

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Emily

Cooking Level: Expert

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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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kclight

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Highland Village, Texas, USA

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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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Sarah

Cooking Level: Intermediate

Home Town: Normalville, Pennsylvania, USA

Living In: Dahlonega, Georgia, USA

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Reviewed: Nov. 26, 2009

Excellent. I will never need to make a corn syrup pie again.

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SPIDEYGIRL

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Franklin, Tennessee, USA

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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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grampnana

Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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Reviewed: Nov. 26, 2009

This was great--so much better than a regular syrupy recipe!

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Christine

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Reviewed: Nov. 26, 2009

BEST Pecan Pie I have ever had!!! No more Karo syrup and it was so EASY to make.

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mcechols

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Reviewed: Nov. 26, 2009

This pie was a hit at Thanksgiving. Very good flavor and texture. Don't be afraid of how it looks. It does not look like a normal pecan pie. I used a Marie Calendar frozen crust and it was just enough to fill.

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CFPENGUIN

Cooking Level: Intermediate

Home Town: Iowa Falls, Iowa, USA

Living In: Cedar Falls, Iowa, USA

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Reviewed: Nov. 26, 2009

This was DELICOUS! Really reminds me of Thanksgivings at my Grandmother's house! Thank you!

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Betsy

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Reviewed: Nov. 26, 2009

I am floored that I actually pulled this off! I modified the recipe and used a mini muffin pan, ready made pie crust, and made pecan pie bites. I increased the pecans by 1/2 a cup but I would use 1 cup the next time. I also toasted the pecans beforehand and was forced to use pecan pieces because all the stores around were out of chopped. I also cooked it at 400 for about 10 minutes and turned it down to 350 for another 15 minutes. I will cook it for 5 minutes less next time. My mom has already eaten 2, so I will need to hide them until guests arrive! These are delish I will probably make them for the other upcoming holidays!

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LetsCook

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Reviewed: Nov. 25, 2009

I was a little skeptical because I've always used corn syrup, but this pie is GOOD. I don't miss the corn syrup at all. This will be my only pecan pie recipe. I experimented with a second pie adding walnuts and chocolate chips. I also baked it in a graham cracker crust. We'll see how it taste.

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AngelaYvo

Cooking Level: Expert

Home Town: Crockett, Texas, USA

Living In: Prosper, Texas, USA

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Reviewed: Nov. 25, 2009

Awesome recipe. Absolutely delicious and no corn syrup for anyone trying to make a ... ummm ... healthier pie. :) Unlike others, I found my pie to be a bit overdone after 10 min @ 400 and 30 min @ 350. Pie is done when internal temp reaches 200 degrees and mine reached 220 degrees after that time. Will bake for shorter time next time.

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RDRABEN

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Reviewed: Nov. 25, 2009

This is an AWESOME pecan pie recipe. I have made this pie recipe before and each time the pies turns out great! I add 1 and 1/2 cup of pecans as oppossed to the 1 cup and cook at 350 for 15 min and then 300 for 45 minutes, as others have suggested. I am from the north and my husband is a southern boy, so luckily I found this exceptional recipe which is a hit with his family as well!

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Tammy

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Reviewed: Nov. 25, 2009

I decided I would try this recipe for Thanksgiving. Well I had to try it before tomorrow just in case it was awful, just the opposite, this is by far the best pecan pie I have ever tried. I am getting ready to make another as I know this will not be enough even with the other pies!! No More Karo Syrup for me!!!

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kathy

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Reviewed: Nov. 25, 2009

Being born and raised in the south, I was a little skeptical about not using Karo syrup in my pie, gave this a try....ABSOLUTELY AMAZING!! We will never go back to our old recipe. Like many suggested I used 1 1/2 cups walnuts...Give this a try, you won't be sorry! Thank you for the wonderful recipe.

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Michelle L.

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Reviewed: Nov. 25, 2009

My entire family agreed that the taste of this pie was really good, but it was definitely not a pretty pie. I don't know if it's the "foaming" of the eggs that does it or what, but the entire top of the pie has a crusty, crumbly layer over it. So much so that you can't even identify that it is a pecan pie. So if you don't have corn syrup and it doesn't matter what the pie looks like, this is a good one for taste, but it you want a good looking pecan pie, I would recommend a different recipe.

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Brenda

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