Delicious. I make this every holiday for my family.

I love pecan pie, but was a little nervous about the mixed reviews on this one. I followed the recipe exactly, and it was wonderful! I think cooking the filling on the stove first was the difference. It set up perfectly! People who complained about it running over may have had too shallow a pie crust; I used a homeade crust in a standard deep dish pie plate and the amount of filling was perfect. (And please learn to make your own piecrust ... it makes a world of difference!)

This is the best recipe ever!! I have been making this since I found the recipe last year and I have had lots of people asking me to make the pie. I guess some of the people that don't like the recipe don't know the difference about stoves. They are like microwaves, they all don't heat the same. I prefer to cook my pies in a gas stove but I have an electric stove now and I have to adjust the temp. on that stove. But my pies always comes out right. Thanks a lot. :-)

This is the most authentic Pecan Pie recipe I've eaten in 50 years. Easy, simple ingredients and absolutely wonderful. Thank you, thank you for the memories.

This has become my go to recipe. I've served it to pecan pie connoisseurs and some who claim not to be pecan pie peole alike and have always gotten great reviews. I pretty much follow the instructions but I'm a bit more liberal with the vanilla. Thanks so much!

This is by far the very best pie. My family had requested that I make a pecan pie for Thanksgiving. Keep in mind that I don't have a first clue how to make pie, much less pecan pie. I followed the recipe, let it cool for about 6 hours, and off to do family stuff. My father is a HUGE pecan pie fan and prefers the sweeter stuff as opposed to the store bought brand. He is IN LOVE with this pie. Matter of fact, I am not allowed to show up for Christmas without one. Also, he has also made a request for one pie every month. Thank you, thank you...it's a hit with everyone I know now. Oh, I didn't have a to change a thing. I will say that if you don't want to have to clean the bottom of your oven everytime you make one, put the pie on a large cookie sheet first. Problem solved!! Thanks again!

This is the best pecan pie I think I've ever made! My husband loves pecan pie, and he definitely approved of this one. The flavor is absolutely excellent. I didn't change it much, but I did use a 1/2 cup of brown sugar, and 1 1/4 of white, which I think gave it a slightly richer flavor. It seemed to have a hard crust on top once it had cooled, but when we cut into it, the filling was baked to exactly the right consistency. One tip: I don't like making pie crusts, and I found that this filling fits perfectly into one Marie Callendar deep dish crust.

This was really good...the only thing that I did was to layer the top of the pie with pecan halves. This recipe is a keeper!

I won't make this again. It was too sweet or something. Maybe pecan pie just isn't for me. Sorry.

This pie had a wonderful flavor. I would definately advise using a deep dish crust.

yum! thanks.

I have had several different types of pecan pie and this is by far the best yet.....

WOW!!! Now THIS is some Pecan Pie! The dark corn syrup gave this a rich molasses type flavor, and the filling was really dense. I added extra pecans and used halves instead of pieces. I love pecan pie and this is probably the best one I have ever tasted. I had trouble with the crust getting "carmelized" with all the sugars and it didn't cut very well, but the flavor was fabulous and it sure disappeared fast.

I thought this was the pie I made last year. But its not. I was unsure through the whole thing, the mixture in the sauce pan didn't look right. I went against my better judgement and wasted my pecans anyway. Good thing the only other stuff wasted was a lot of sugar. All the sugars in the pie had burned within 30 minutes, and bubbled all over the bottom of my stove. Maybe I did something wrong??? But I followed the recipe exactly. I even turned my oven down after 10 minutes. Now I have a huge mess in the bottom of my oven. I will find a different recipe.

I am currently five months pregnant but it seems that my husband is the one with all the cravings! He requested a pecan pie the other day so I made this recipe for him while he was out. First, I don't eat pecan pie, second I don't know what it is supposed to taste like and third, I've never made one before! I followed the recipe exactly however I did combine the corn starch and water first as suggested by another reviewer. It came out perfect. In fact, after letting it rest for four hours or so, the pie held up in perfect slices despite some reviews that said to the contrary. Oh, and my husband LOVED it! I will definitely make this again.

I have made this pie a number of times and the taste is always outstanding. I have learned a few tricks of the trade, though. 1) Don't over beat your eggs, or it will have something of a merengue effect (and be puffy when you take it out of the oven). Do what the recipe said - just until frothy. 2) Go for two cups of pecans, and I personally add a mix of whole and half nuts. 3) In attempt to reduce sugar/calories (even if only slightly), replace the corn syrup with a sugar-free / regular maple syrup mix. 4) A tablespoon of cinnamon goes a long way. :)

My father actually was dissappointed when he thought that I didn't make one of these delectible pies on Christmas. He told me on Thanksgiving, the first time I tried the recipe, that it was the best he had ever had, ate half of it, and kept complimenting me. He's not one to say any dessert is 'Just right' although it usually doesn't stop him from eating anyway. I have never tried the recipe exactly as the recipe calls for, because I like to make things my own I use brown sugar and light corn syrup because I think it makes it a little more carmel flavored. Thank you so much for this recipe, it truly is the best. On a side note, my fiance loves this pie too--and he hates pecan pie!