Reviewed: Sep. 29, 2010

I have been making this pie for five years and it never gets old!!! The best thing for a cold fall day. You do end up with more liquid mixture, so I always make less then advised. This pie is good warm or cold, but it's also very rich, so I cut the slices small!

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Reviewer:

jess.stevenson

Reviewed: Dec. 8, 2009

made this for Thanksgiving. it was super great! i have never been a big fan of pecan pie but this worked for my family. i think it was a combo of the chopped pecans and cheam cheese. definatly had to cook alittle longer.

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Reviewer:

tlancaster

Cooking Level: Expert

Home Town: Watertown, Wisconsin, USA

Living In: Buffalo, Iowa, USA

Reviewed: May 10, 2009

This recipe is a great example that sometimes different is good. The flavor is a creamy twist on an old classic and once I wrapped my mind around that idea, found that I really enjoyed the dessert. The only change I made to the recipe was to use 1/3 cup brown sugar instead of white in the cream cheese mixture. I used a store bought deep dish pie crust & like other users ended up having an overflow. The only other observation I made was that it took closer to an hour for my pie to bake. Thanks for sharing such an awesome pecan pie recipe!!

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Reviewer:

ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Feb. 1, 2009

I've made this about 6 times and this recipe is perfect the way it is as long as you follow the directions! It isn't supposed to be like traditional pecan pie. I used a mrs smith's deep dish frozen pie crust and it filled perfectly to the drop! You need to fill the shell to the VERY TOP since it doesn't rise. I actually set it on the oven rack before pouring in the top layer so I can fill it up and not spill any by having to move it. As long as you use a real deep dish crust you shouldn't have any leftover. The only thing that I had to change was the bake time - it takes almost an hour just don't take it out before it is set! It should be brown and crispy on the top.

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Reviewer:

balder

Cooking Level: Expert

Reviewed: Jan. 1, 2009

I found this recipe here a few years ago and I have made it almost every Thanksgiving since. It is a delectable treat my family loves.

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Reviewer:

MtMoonKitty

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Reviewed: Jan. 12, 2008

This pie is absolutely SINFUL! It was so good that we've decided to replace our normal pecan pie recipe for the holidays. My family loved it! I can't say enough good things about it. It was so rich and gooey. It is melt-in-your-mouth wonderful!

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Reviewer:

Becky Tigges

Reviewed: Dec. 26, 2007

This was Perfect. I made this for christmas as a spur of the moment dessert. I am very glad I did. The bottom crust didnt cook as well as I would have liked, But that was my fault. the cooking time might be a little off, I think it needs to cook a little longer. I suggest you use a glass pie pan & pie crust sheets. That way you can judge when your bottom crust is browned. THIS IS A EXCELLENT RECIPE ,I WILL MAKE A FAMILY TRADITION!!!! tip* MAKE MORE THAN ONE.........LOL

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Reviewer:

AQUIETA

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Dearborn Heights, Michigan, USA

Reviewed: Dec. 25, 2007

Fabulous 10++! I reduce the sugars as follows: 1/4 cup instead of 1/3 cup with the cream cheese mixture 1/8 cup instead of 1/4 cup with the pecan mixture 3/4 cup light corn syrup instead of 1 cup with the pecan mixture I also make my own evaporated milk substitute: 1/2 cup milk (non-fat is fine) 1/4 cup instant milk This save the hastle/cost of buying cans of evaporated milk.

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Reviewer:

Todd Gilmore

Reviewed: Dec. 12, 2007

Very tasty pie. Used a mixture of honey and corn syrup in top layer. Great with whipped cream.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Nov. 24, 2007

Actually I would like to give it a 4.5 rating but that was not an option. Very easy to make. A bit sweet for my taste, but good none the less. It has a very nice appearance.

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