Reviewed: Feb. 15, 2009

I don't even usually LIKE pecan pie, but I love this one! I have made this several different times for separate occasions and it's always a crowd pleaser!

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Leslie L.

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Feb. 13, 2009

It turned out a little dry but tasted great!

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Erin

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

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Reviewed: Feb. 12, 2009

We are living abroad and don't have access to many ingredients. So I was thrilled when Mom sent some pecans to make a pie, only to realize that I also couldn't get corn syrup, and that's too messy to ship! So we tried this recipe and it was fantastic. Took it to our American Thanksgiving celebration and everyone loved it. This was yummy and I have already shared the recipe with 2 friends.

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Amy Liane

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Reviewed: Feb. 11, 2009

AMAZING !!! For another recipe I put the white sugar in my Cuisinart to make it fine. I used that sugar, not a hint of grit. Baked at 400 for 10 min & lowered to 330 for the remainder of the time. YUM

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kyl

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Reviewed: Feb. 6, 2009

The best. My only pecan pie recipe now! I do cut back quite a bit on the sugar still. It is so addictive one can't stop eating it. I got many compliments when I took it to our family Thanksgiving. You do need to double the recipe for 1- 9 inch deep dish pie!! I also do cut back some on the butter.

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Feb. 2, 2009

Everybody loved it but someone said it was missing something, would have given it 5 stars but it was missing a little something. My 1st time making a pie from scratch and i thought it was easy and great...thanks for the recipe will make again!!

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Jen

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Reviewed: Jan. 31, 2009

I am not a fan of traditional pecan pies (the gooey corn syrup filling...bleeh!), but my husband loves them, so they're a Thanksgiving tradition for us. This year, I decided to try this recipe instead of Mom's, and what a wonderful surprise! This is a pie the whole family LOVES! I did make a small change in the cooking temp - 400 for first 10 min. and reduced to 300 for about 35 min. (until top cracked). Definately a keeper - just don't tell Mom...

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Inger

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Reviewed: Jan. 29, 2009

I'm from the south and this pie is great! So easy, tastes just like grandma's. I use a cookie crust made with butter and crushed cookies. I also cover the top layer of the pie with pecans. I served it at an international Thanksgiving dinner and it was the best dessert! Everyone raved about it!

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Theatrebum

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Reviewed: Jan. 26, 2009

We love it, and it is so quick and easy.

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kavadog

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Reviewed: Jan. 25, 2009

This was so easy and so good!!! I just beat the eggs until there were bubbles on top (not long at all). Cooked 10 minutes on 400, then switched to 350 and after about 5 minutes decided to switch to 325 for about 40 more minutes. Checked on it a couple of minutes before the timer was done and the pies(made a double batch) were cracked on top. Couldn't wait more than a few minutes before temptation took over. Made one pie per the recipe and the second I added some Heath toffee bits with chocolate. Both tasted great!!! The whole family loved them. Mine did not have a gritty texture as mentioned in some other reviews. Best pecan pies I have ever had!!!

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Jeanne

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Reviewed: Jan. 25, 2009

My husband asked me to make this for him twice in one week! Pecan pie has always been his favorite and this recipe was amazing! I think it's the best pecan pie we've ever had. I did adjust the cooking times like other reviews suggested. 350 degrees for 15 minutes and 300 degrees for 55.

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tiana

Cooking Level: Intermediate

Home Town: Elkhart, Indiana, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Jan. 24, 2009

This pie was very good - nice creamy texture as opposed to the usual gooey stuff.

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Christina

Cooking Level: Intermediate

Home Town: Ackley, Iowa, USA

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Reviewed: Jan. 20, 2009

This is the first time I have ever made a pecan pie...I wanted something easy and special to do for Christmas...this recipe was awesome! The pie turned out absolutley perfect & everyone loved it...the only thing I did differently was added more nuts....on a good pecan pie, you can't have too many pecans! This is definately a keeper!

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kookies

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Reviewed: Jan. 19, 2009

Delicious! I'm not a pecan pie person, but I made this for Thanksgiving and it was a big hit. I had a slice and it was definitely the best pecan pie I've ever had!

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jstephan27

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Reviewed: Jan. 19, 2009

So easy and so good!

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HPlacanico

Cooking Level: Expert

Home Town: Babenhausen, Hessen, Germany

Living In: Three Rivers, Massachusetts, USA

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Reviewed: Jan. 18, 2009

This is a great recipe and I am so impressed that it doesn't contain corn syrup! I didn't have quite enough pecans on hand and it still was wonderful!!

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Jana's kitchen

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Reviewed: Jan. 17, 2009

I love that it didn't have corn syrup, but it is definitely different than the pecan pie I'm used to. Tastey, just be prepared for a bit grittier.

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Anne in Minnesota

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Jan. 16, 2009

I've made this a couple of times and it gets great reviews. It is so much better without the super sweetness of the Karo syrup

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Christine

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Reviewed: Jan. 16, 2009

dad said it was the best pie he'd ever had

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ashliediane

Cooking Level: Beginning

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Reviewed: Jan. 15, 2009

Hi Elaine: Just add my thanks to the rest. I have been cutting out corn syrup, so have been looking for a recipe without it for a few months. THIS IS DELICIOUS PIE That said, I did every modification to reduce calories that I could, and it still tasted lots better than traditional pecan pie. Changes as follows: Whey Low brown and white sugar substitute Egg substitute, Smart Balance for butter, no crust Extra vanilla, non-fat milk and 2 tbsp of bourbon (probably undid all the other good things I did-lol) A delicious pie. Thanks again Judy in WA

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