Reviewed: Sep. 11, 2011

I've been looking for this recipe. It also makes a great pudding. Bake it without a crust and, yes, spoon out the portions. I never measured the pecans. When the pie/pudding looked as if it had enough pecans, I stopped adding them. Delicious.

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Reviewer:

EllenBoroughf

Reviewed: Jul. 27, 2011

I made this and it didnt set up. Its a pie shell full of syrup. What went wrong???

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Reviewer:

yosemite987

Cooking Level: Intermediate

Living In: Luxemburg, Wisconsin, USA

Reviewed: Jan. 16, 2011

Love this recipe, it is an old recipe and exact one that i got from a neighbor...no reason to change a thing!

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Chef Boy-R-Teague

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Lemoore, California, USA

Reviewed: Jan. 1, 2011

I was amazed at how nice this pie is. I used 1 full cup of pecans, and that was my only change. The filling was not super sweet but still wonderful. This pie was all about the pecans, and not the syrupy custard that most pecan pies have. I will definitely make this again!

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Reviewer:

TLW

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Altus, Oklahoma, USA

Reviewed: Dec. 18, 2008

I really liked this. I was actually looking for an "oatmeal" pie but couldn't find quite the right thing. A lot of them had corn syrup which I didn't have and the one's that didn't usually had coconut which I also didn't have. I was going to try a different pecan pie recipe that didn't have corn syrup and just substitute oatmeal for the pecans but then I saw this one and was curious about it because it has less sugar in it. So I tried it with oatmeal instead of pecans and it came out really good. It had a nice mildly sweet flavor and the oats were nice and chewey. I'll probably make it again.

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Reviewer:

shurkat

Reviewed: Sep. 24, 2008

My modifications:..... 1. Added 1/4 cup dark brown sugar 2. Added another tsp. of vanilla 3. Doubled pecans. Toasted, lightly......... What I'd do next time:..... Keep mods 1 & 2. Add only 1/4 cup extra pecans and would chop them real fine. There's not enough filling and what filling there is is just too light and fluffy to handle many more pecans, imho...... Even if you don't add more pecans, chop those puppys fine. :o) I didn't and cutting slices was impossible. A wreck. I had to spoon it........ Nice flavor with mods 1 & 2. Very simple and fast recipe too.

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Reviewer:

deemarie

Cooking Level: Intermediate

Reviewed: Apr. 29, 2008

This pie was really yummy.It is far from the pecan pie I usually make with the corn syrup.I didn't have any corn syrup on hand so I chose this recipe.For my taste it could have been a little sweeter but still it was very good.Thanks for the recipe.

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Teresa

Cooking Level: Intermediate

Living In: Wake Forest, North Carolina, USA

Reviewed: Nov. 23, 2007

I followed this recipe exactly as written. When we cut into the pie it was as dry as a bone. The pecans just crumbled apart. There was no filling whatsoever. It was a mess. I had read the reviews and was concerned that it would be runny - HA.

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Reviewer:

gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

Reviewed: Nov. 21, 2007

Thank goodness that I found this recipe again!!! I used this recipe for Thanksgiving last year and forgot to save it to my recipe box. I had to search for it using the vinegar as an ingredient I wanted and corn syrup as one I didn't. This was one of the two very first pies I've ever made and it got rave reviews. I followed the recipe to a tee with no alterations. It's sweet but not an overkill on the sweet-tooth like most pecan pies. *****

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Reviewer:

BAKED

Cooking Level: Expert

Home Town: Sandusky, Ohio, USA

Reviewed: Aug. 9, 2007

I've made this pie every Thanksgiving for the last 3 years. My family asks for it each year. It isn't too sweet like a lot of other pecan pie recipes.

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