The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 4, 2009
This pie was absolutely wonderful!!! I always worry about making pecan pie for Thanksgiving because sometimes they turn out and sometimes you get a mess. I would give this pie 5 stars for the flavor and ease however I can only give it 4 stars because the baking time, like other viewers said, was way off!! There was no way this pie was going to be done in 40 min! I believe mine baked for 1 1/2 hours. I kept checking it after an hour and it wasn't set yet. When it was all the way done, however, it was perfect!!! Make sure to put aluminum foil around the edges for this pie because of the length of time it needs to bake! This will be my pecan pie recipe every Thanksgiving from here on out...Thank you so much!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 3, 2009
Thanks for a wonderful recipe without the Karo syrup! Everyone was skeptical when I told them it didn't have the syrup in it, but they all loved it! Used chopped pecans instead of whole ones and just mixed them all in at one time. Great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 30, 2009
This recipe came out great! It was a hit there was not one crumb left. I made this for thanksgiving. Will have to make again since i only made one pie. And had only a small piece. Must try! It was easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 26, 2009
I've never been a huge fan of pecan pie (too rich and sweet and guilty feeling!), but I saw this recipe and wanted to give it a shot. I love it! It's much lighter but still flavorful. I told my non-pecan pie eating family that they still had to try this and they loved it too. I was making several other pies at the time, so I already had the crust prepared and the filling was really easy to throw together. I'm converted now and I'll definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 16, 2009
This is such a great recipe for those that love pecan pie but just cant take the sweetness of a traditional one, and perfect for those that use sugar alternatives!! My family loves this.
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Home Town: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 26, 2009
absolutely great!!! Much better than corn syrup. I used butter rather than margarine and made 2 pies rather than 1 deep dish (only because that is what I had). I also added 2 TBLS of cocoa which gave it them a hint of chocolate...YUM!!!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 18, 2009
Much better than a traditional pecan pie because of its lighter filling. I prepared with real butter, in place of margerine. Not as syrupy-sweet as other pies, I think the brown sugar & butter lends more flavor notes than corn syrup.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 4, 2009
It was good. I made it to recipe and the taste was fabulous. It was, however, a bit runny.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 6, 2009
My pie did not set in the middle. I used butter and put a cookie sheet on the bottom rack (just in case), cooked for 65 minutes 'cause it was still all liquid at 40 min. I know the temp of my oven is perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 24, 2009
this was fabulous!! I did make a change...I didnt have any pecans and had a crazy sweet tooth, so i used cashews! worked out awesome, im going to try almonds next!
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Home Town: Calgary, Alberta, Canada
Living In: Cherryville, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 19, 2008
Same recipie my grandmother used.....Love it and all recipies have trial and error..........eggs should always reach room temp. before using in any baking recipie.......Setting time after baking time is a great must before putting in fridge or freezer.....use foil under pie pans and not sheet pans...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 2, 2008
it was tasty but did take a LONG time to cook which meant I burnt the edges of my pie :( will try again but with putting foil around the outside so that doesn't happen again!
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 29, 2008
Well, I would give this 5 stars BUT the cooking times are way off. I made this for Thanksgiving and cook it extra like all of the other reviews said. i took it out of the oven and the top was hardened just like a pecan pie should be. However, when I went to cut into it, it barfed all over and was liquid in the middle and tfor that it only gets 3 stars.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 28, 2008
There is no karo syrup where I live. I'm from Texas but have lived in Scotland for 10 years. There is no Thanksgiving here either but there IS in my house. I love pecan pie but never have it anymore. This year I just wanted to be traditional so I searched until I found this recipe. It's fantastic. You've just gotta try it. I never knew you could make a pecan pie without corn syrup. But YOU CAN and it's better than I ever imagined. The only thing I did different is I accidentally bought dark brown sugar so I just used 3/4 dark and 1/4 white to tone it down a bit. Worked a treat.
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Cooking Level: Intermediate

Home Town: La Porte, Texas, USA
Living In: Cumbernauld, Lanarkshire, Scotland, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 24, 2008
This recipe is fantastic. For a first time pecan pie maker,it was super easy. And the whole family loved it! Thanks for a great recipe.
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Home Town: Zionsville, Indiana, USA
Living In: Kobe, Hyogo, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 14, 2008
yummy!
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Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: May 5, 2008
Not bad tasting, but the recipe makes WAY too much filling for the 9" deep dish crust that I bought. It poof-ed up out of the pie, and when it settled, the top was not pretty. The pie also took forever to set! 35 - 40 mins is NOT enough...I left it in over 75 mins, and it was still pretty gooey. Luckily it firmed up after a few hrs. I might try it again with a few changes.
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Cooking Level: Intermediate

Living In: Englewood, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: May 4, 2008
I made this for a dinner with close friends and their children. EVERYONE loved it! I will make this pie repeatedly because it was so delish!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 15, 2007
I loved this. It's so good--kind of butterscotchy, I think. Quick, easy, tasty. I wouldn't skip the chopped pecans--love the crunch. The pecans on the top become nice and toasty, with great flavor.
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Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA
Living In: Waunakee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Feb. 16, 2007
My bunch loved this pie. Thick and creamy, very yummy
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