Reviewed: Nov. 24, 2009

I LOVE IT, I LOVE IT, I LOVE IT, it was sooooo easy to make& best of all I didn't have to deal with corn syrup. It taste so good you don't even notice the syrup is gone. I have finally found my Pecan Pie recipe that I will use every time I need/want one. I did follow a reviewers adv. and let the eggs come to room temp but that was the only thing I changed & again this pie came out great. =]

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rsplunchlady

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2009

Love this pie it tastes just like a pecan pie. I never buy Karo syrup so I never make pecan pie. I found this recipe while browsing on here and saved it. Well last night I made it and yum yum yum. My pecans did not rise to the top..? 2nd one is in the oven and I used more pecans I hope they rise.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

loveebella

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2009

I took this to an early thanksgiving party. Man was I embarressed. So dry( I followed the instructions NO changes) We ended up scooping the pecans out and eating them but I WILL never make again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2009

This pecan pie was the worst I've made. It was way too sweet and sugary. I went with it because of how simple it seemed to make, and it was easy to prepare but the taste left a lot to be desired. I'll stick to traditional pecan pie in the future.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Newcook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2009

Delcious! I left the recipe as written and it was phenomenal! My guests couldn't believe that there was no Karo syrup in it! This is my new pecan pie recipe, hands down!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jm.helle

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2009

EXCELLLENT pecan pie. It goes to show that corn syrup isn't all that necessary to cook with. I usually find a way around it, but pecan pie has been tricky until I found this recipe. I've tried it with brown rice syrup, but it is still too sweet. I cut out a little of the sugar in this recipe and it was GREAT!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kristin Bird

Cooking Level: Expert

Home Town: Natrona Heights, Pennsylvania, USA

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2009

I found my pie cooked very quickly, so beware and check often. This caused the top to over-brown and crack on top. It was messy to cut. I used a 9in deep dish crust and it was not enough to fill it properly...thankfully this was just a test run. The pie does not have the same texture as a regular pecan pie, it loses some of the shiny gelatin consistency, but the flavor is that of a regular pecan pie. I will stick to corn syrup recipes and keep this for back-up when I'm out of corn syrup. I give it 4 stars ONLY because it is a working emergency substitute for corn syrup.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

chocolatekisses

Cooking Level: Intermediate

Living In: Waco, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

happiestmommy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

TeamSeabron

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2009

Absolutely perfect. This pie has become a staple in my household; even my 2-year-olds love it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MELISSARANA

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Hockessin, Delaware, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Melissa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GIMPYGOO

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Prosper, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ALYSSIA71

Cooking Level: Intermediate

Home Town: Anamosa, Iowa, USA

Living In: Hiawatha, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

miranjamin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

inneka63

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ginacav

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!

Was this review helpful? [ YES ]
1 user found this review helpful