The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 30, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 29, 2006
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 27, 2006
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.
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Cooking Level: Intermediate

Home Town: Maumee, Ohio, USA
Living In: Hood River, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 17, 2006
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.
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Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA
Living In: Cary, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 25, 2006
So tasty and easy to make.
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Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA
Living In: Holland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 5, 2006
i always add a shot or so of maker's mark or jack daniels to any pecan pie, and this one is fantastic!
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Cooking Level: Intermediate

Living In: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 28, 2006
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.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.69 star rating.
Reviewed: May 25, 2006
The filling tasted good, but it was so soupy. I'm not sure why it didn't set up. It definitely baked long enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 13, 2006
I used this recipe to bake my first pecan pie. Both times it turned out great. The second time I even left out half the butter by mistake and it still was good. Try this one you will like it
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jan. 10, 2006
I don't actually like or eat pecan pie, but everyone who does said it was fantastic.
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QJ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 16, 2005
I also used half dark and half light corn syrup, and the pie couldn't have come out better! My whole family loved it! This recipe is a keeper.
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Photo by JULIEUNC1

Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 4, 2005
I don't know what I did wrong, but this pie certainly did not work for me. The edges were burnt and the middle was soupy.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 27, 2005
Wow, I love pecan pie but this one turned out too gelatinous for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 20, 2005
A great recipe! This southern girl loves it! Give it a try y'all! :-)
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 6, 2005
Awesome recipe! Great consistency and taste. I will be using this recipe permanently!
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Cooking Level: Expert

Living In: Jackson, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 11, 2005
Ok once again a southern woman talking. That said I loved this pie !!!! what I loved about it was that it's not tooth ache sweet, it is just right. I used light and dark corn syrup and I think that is what made the difference in the sweetness. Thanks Nikki for a great recipe it will be the only pecan pie I make and will pass it down.
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Cooking Level: Expert

Home Town: Fort Myers, Florida, USA
Living In: Mill Cove, New Brunswick, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 3, 2005
This was very good. I had to cook mine in a cast iron pan to get it cooked all the way through.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
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Reviewed: Aug. 3, 2005
I've tried many different pecan pie recipes, but this is the one I've decided to stick to. I've baked it for the last 3 years and still like it as much as the first day (as my friends do). I usually add 1 tsp orange extract, 1/2 tsp rum extract and reduce pecans to 1 cup. The best one.
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Photo by IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 3, 2005
Fantastic!! And so easy. Also works well with chocolate in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 1, 2005
This pie was delicious. Like most of us, I used 1/2 C each of light and dark corn syrup. However, my oven runs a little low so I baked this for more than an hour in all, and it was still barely set. To prevent the crust from getting too brown, fold strips of aluminum foil over the edges while the pie bakes. A reliable, tasty recipe.
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Cooking Level: Intermediate

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