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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apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

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Reviewed: Jun. 18, 2007

It was great, but the filling didn't stay in very well.

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Giordana V

Cooking Level: Intermediate

Home Town: Cobble Hill, British Columbia, Canada

Living In: New York, New York, USA

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Reviewed: May 31, 2007

Great Pecan Pie. I make it for the holidays and even my mother-in-law asked for the recipe. Always the first pie to disappear.

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Lisa S

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Reviewed: Oct. 29, 2006

This was pretty good, but the maple flavor didn't shine through as I had hoped it would.

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TPFEISEL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lancaster, Ohio, USA

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Reviewed: Sep. 1, 2006

This recipe sounded intriguing and somewhat confusing. In the list of ingredients it lists 2 teaspoons of butter to toast the pecans, but in the directions it stated 2 tablespoons of butter. Unfortunately I used the 2 tablespoons which made the pecans too oily. Also, I think the pecans should be changed to 1 cup and perhaps a 1/4 cup of sugar would be sufficient if you use a high quality pure maple syrup as I did. Perhaps delete the salt if using salted butter, or use unsalted butter. I will make this recipe again though with these alterations.

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BonBon

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Reviewed: Mar. 31, 2006

If you are looking for a recipe that doesnt use corn syrup as a base, this is it. I have been looking for a good pecan pie for my boyfriend, and I found it. He ate the whole thing. This is amazing!!

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ZERBE6982

Cooking Level: Beginning

Home Town: Combes, Texas, USA

Living In: Edinburg, Texas, USA

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Reviewed: Mar. 28, 2006

I am not a huge pecan pie fan due to the rishness and way to sweetness. My husband made this reciope and I thought it was the best I ever had. Between the 2 of us the pie was gone in 3 days. I love the texture of the inside layer..kind of a custard like texture..was awesome.

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KATSHA

Cooking Level: Intermediate

Home Town: Beverly, Massachusetts, USA

Living In: Litchfield, New Hampshire, USA

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Reviewed: Sep. 15, 2005

Unfortunately I did not get to taste this pie as I made it for an office party and there were no leftovers (which is a pretty good recommendation in and of itself) but I will say that I've done a lot of baking in my time and nothing else has ever made my apartment smell so good.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Dec. 6, 2004

This pie is absolutely delicious....and maple syrup is much healthier than using corn syrup...I also used evaporated cane juice crystals in place of refined white sugar. I made more the next night, my family liked it so much.

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CARIBBEANMOMMY

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Reviewed: Dec. 26, 2003

I have this recipe and I won 2nd place at the county fair. It is the best I have ever had. Always requested. For a nice presentation I take whole pecans and line it around the edge of the pie pan. I also only use a quiche dish for this one and it looks great, no crust edge to worry about!

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Linda Correia

Cooking Level: Expert

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Reviewed: Nov. 27, 2003

This is a great pie. Not too sweet! My husband loves maple syrup and pecan pie is his favorite. Love cooking the nuts. Sent this to my sister who is allergic to corn and can't have food with corn products in them.

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