Reviewed: Jul. 30, 2009

Wow! This is the recipe that has inspired me to write my first review! It was sooo good! I even had to sub some walnuts for the pecans since I didn't have quite enough, and it was still scrumptious. I did use others' suggestions and added a Tablespoon of flour to the filling, and only used 2 teaspoons of butter to toast the nuts. I also took a chance and subbed dark brown sugar for the white sugar. The maple flavoring was subtle and not overpowering. It was amazing; this is the first pecan pie I've made (and I've made many) that didn't have the sugary liquid oozing into the crust and making it soggy. I will never use another pecan pie recipe again! My taste buds thank you for helping me make my favorite pie at home, however, my waistline does not!

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devsmommy

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Reviewed: Apr. 24, 2009

This was so good!! I made couple of adjustments to it though. I used pre-made pie crust and since I don't like things too sweet I skipped sugar and added just maple syrup. What made it even better is that I got pesticide free pecans from my local farmers market. We ate it with soy vanilla ice cream. It was one of the best deserts I have ever had!

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NEAMOSRU

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 6, 2009

Perfect blend of sweetness and nuttiness. I plan to use this many times in the future!

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Jack Kasper

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Reviewed: Feb. 12, 2009

I found this recipe because I was searching for one that didn't use corn syrup for a picky friend. Turns out, maple syrup is way better anyway! Gives is a rich, almost smoky flavor. It's really special. I make this pie for basically every winter holiday, and any other time I can find an excuse. I made a couple for a bake sale, and they literally sold before I put them down on the table. The smell alone will blow your mind. This is a simply awesome recipe.

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Sami

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Reviewed: Jan. 15, 2009

The better ingredients paid off. The pie was delicious. Watch that the pecans don't burn when you're toasting them.

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janherself

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

People rave about this pie when I make it. I made a few changes. First of all, I use only organic ingredients. Secondly, I substituted organic brown rice syrup for the maple syrup. Then I upped the sugar to 3/4 cup to compensate for not using maple syrup. And, finally, I used Laura's "No Roll Pie Crust II." Be sure to bake it in a Teflon or silicone pie pan. After several successes with this recipe, I tried an aluminum pie pan and the pie never set (odd, I know).

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melanig

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Reviewed: Dec. 30, 2008

I made my first ever pecan pie using this recipe. It was a great success! I was glad to find it called for maple syrup instead of corn syrup. My guy prefers real maple syrup so we always have some on hand. The recipe was easy to follow. The only problem I had was with the store bought crust, it was soggy. I have added this recipe to my files and it will be the only one I use.

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Ang

Cooking Level: Intermediate

Home Town: Columbia City, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Dec. 30, 2008

I made this pie last week & it is tasty. However, I found it to be too "wet" & I think the maple syrup, while lending a nice flavor, was a little overpowering. I think next time, I will use half as much syrup. But it looked beautiful & everyone else loved it.

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Pegasus

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

This is a delicious pie, with a more sophisticated flavor and a little lighter than the standard pecan pie. I used 2 teaspoons (not 2 tablespoons) of butter to brown the pecans, as another reviewer suggested. I also added a tablespoon of bourbon to the maple syrup mix, and was pleased that I did.

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Mark Logan

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Prairie Village, Kansas, USA

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Reviewed: Dec. 19, 2008

I make this every year to rave reviews. My mother says, "I'm 76 years old and this is the best pecan pie I've ever put in my mouth". I do cheat though and use refrigerated pie crust. 5 stars! This is a fantastic recipe!

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Patty Markle

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 7, 2008

This is the best Pecan Pie recipe I have used. My husband has never been a big fan of pies with nuts but he requests this pecan pie. The maple syrup is what makes the difference.

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ACDC

Cooking Level: Expert

Living In: Edgerton, Kansas, USA

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Reviewed: Nov. 30, 2008

Wonderful flavor, I think it was roasting the pecans in the butter before putting them in the pie that gave it a full flavor. Would make again

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Leann

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Reviewed: Nov. 27, 2008

This was a delicious easy beautiful pie!!!

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Sheilski

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2008

I used the filling recipe for this pie with the crust from the Southern Pecan Pie II recipe. The filling is delicious. If I were to make this pie again, I would probably increase the volume of ingredients by at least 1/3.

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allyson

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 18, 2008

This was a very good pecan pie recipe, but I felt that it was missing something. I was out of corn syrup and CRAVING pecan pie like no one's business, so I was very excited to find a recipe that called for maple syrup, as I had that on hand. It was the high grade kind, and although I did like the somewhat mild flavor, I still thought that the pie could have used a little more depth of flavor. I didn't toast the pecans in the butter- I just did them in the toaster oven- so perhaps that was the culprit. In any event, I think that when I make it next time I will add a few tablespoons of JD whiskey to amph it up a bit :)

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Dec. 9, 2007

I will have to make this every holiday now! The maple syrup was a very nice touch. I think I might try it with half maple syrup and half corn syrup next time, as I thought it had a strange taste that was a little eggy. Other than that, the pie set up perfectly, wasn't runny at all.

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JenJ15

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: Rochester Hills, Michigan, USA

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Reviewed: Nov. 29, 2007

This is a great recipe. I've seen a lot of pecan pies that once cut, the center oozes. This one has a great consistency and held up after slicing. Not runny at all.

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