It came out fantastic and everyone raved!

Easy and sooooooo good

I made this as a gift for my son in law since he claims to be a pecan pie expert. He LOVED it, unfortunately for my daughter, since it is sooooo easy she said he wants her to make it all the time. The only thing I did different was the oven temp, I preheated at 375 and then changed to 325 and back to 350 for last ten minutes, but only because I did not want it to over brown before getting done since my oven tends to heat on the hot side, and not because the recipe itself was off. I used a deep dish pie crust and it still filled it nicely, I will definately make this many times over!

I had not made a pecan pie before and needed to bring one to Thanksgiving. This went over like a rock star! EVERYONE loved it from my sweet-tooth uncle to a friend who was visiting from China. It is the same recipe as the back of the Karo corn syrup bottle - except for the 15 at 400. I made mine in a spring form pan. Made it easier to cut and serve. Spray the pan first!

My husband made this pie for Thanksgiving, followed recipe exactly. Great Southern pecan pie taste, exactly what you would expect to get in Texas or something. The ooey gooey was a little runny but like I previously said my husband was cooking. First time I had seen him cook in like 5 years.

I thought everything was perfect about this recipe except that it should mention to bake on the lowest oven rack, or else the top would get brown too quickly. I started mine out on the middle rack, but moved it to the bottom when I noticed this. Also, I thought 1 1/2 cups of pecans wasn't enough. I used closer to 2 1/2 cups.

WOW!!!! This was so easy and tasted so great. I had never tried to make a pecan pie before. Followed the recipe exactly and got rave reviews at our Thanksgiving dinner. Will hang on to this recipe for a long time.

Easy recipe. Family loved it!!

i JUST HAD TO ADD A REVIEW AFTER THE RAVE REVIEWS I GOT FROM THE PIE! mY HUSBAND TOOK ONE TO WORK AND HIS CO WORKERS SAID IT WAS THE BEST! I DO REC. THE DEEP DISH-I ALSO ADDED MORE PECANS AND PLACED PECAN HALVES AROUND THE EDGES JUST TO MAKE IT DIFFERENT FROM THE OTHER PIES. I AM A BEGIINER AND THIS WAS SOOO EASY!

I Love this pie, I would not change anything about it. This is the first pecan pie I have ever made, I will not be buying pecan pies anymore. Great Recipe. It takes more than an hour baking time for the filling to set just keep baking it and check to see when the middle does not jiggle very much, and cover the pie with foil so it won't burn the crust.

I have made this pie twice already and the reviews have been fantastic!! It is delicious and not at all runny. I suggest cooking it a few extra minutes, but otherwise I would not change a thing! I will make this for year's to come!

My family is a tough critic and pecan pie is my father's favorite. I really wanted this to turn out perfectly and it did! I used a short cut though. ;) I used a Pillsbury pie crust and it work beautifully.

A few too many pecans for my taste. I noticed as I was stirring the ingredients, that it is the exact same recipe as on the back of the Karo bottle, with an additional 1/2 cup of pecans. So, next time, I'll leave out the additional 1/2 cup. Also, if you use a frozen pie crust, as I did, make sure it's a deep dish. I poured the filling into a regular pie shell and it overflowed everywhere. Also, I used Splenda in place of white sugar and it cooked up and tasted fine.

So tasty and easy to make.

i always add a shot or so of maker's mark or jack daniels to any pecan pie, and this one is fantastic!

Delicious! Delicious! Even good when you miss a few ingredients, substitute pecans if you'd like and it will still come out delicious. A great recipe. Just remember to let it sit for a few hours before cutting it, it will settle. Also, wait until the center does not jiggle before removing from the oven.

The filling tasted good, but it was so soupy. I'm not sure why it didn't set up. It definitely baked long enough.