Recipe by Marge
"This recipe has been requested every time I bring this pie to a gathering. Top with whipped cream if desired."
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1 (9 inch)
unbaked pie crust
light corn syrup
coarsely chopped pecans
This pie was the best pecan pie I've ever tasted.
I made this last night following the rcipe exact and no matter how long I let it sit it never firmed up, even after placing in the fridge. It has a wonderful taste but I can only eat the top and bottom,there is no gooey middle. I do not know what happened.
I HAVE NEVER MADE PECAN PIE BEFORE, SO I TRIED IT.
DAD GAVE IT 4 STARS. THAT IS ALOT COMING FROM HIM, BEING A PECAN PIE EATER. EVERYONE ELSE LIKED IT ALSO.
I made this last night and finally had a piece of it today, It was delicious. Though I had to leave it in longer than what it stated.
I wanted to make individual pies, so cut my pie crust to fit into a muffin tin. I mixed the recipe the same and only changed the cooking time. My oven cooks hot so I cooked 4 minutes at 450 then about 13 at 325. I would flour the bottom of the pie crust before placing in the muffin tin so it is easier to get out...I didn't do this and they are coming out a little rough looking but they taste great!
This recipe went off without a hitch..mmm good... i will deinitely use this for the holidays..my family loved it...delissshhhh...
I used this recipe to make my very 1st pecan pie!! they came out awesome!!
I also have never baked in my life, this recipe was very easy to follow. However; like the other comment, it never firmed up. My husband and boys did not mind, it was gone in no time.
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Pie VI
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 224
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