Original recipe yields 8 servings
Based on a 2,000 calorie dietSee full nutrition
One of the best pie recipes I've tried. I chose to brush the syrup on generously after the pie came from the oven. It gets even better after resting in the fridge for a day.
a nice pie - not my favorite pecan pie recipe, however. I prefer a more traditional pie, perhaps. Easy to make, though, and a hit with the family. Lots and lots and lots of syrup goes into th...
I don't make pie crusts, but this filling is the best pecan pie filling I or my family has ever tasted. It has become a family tradition at the holidays!
I used pre-made pie shells and skipped to the pie-making section. The insides seemed to make 1.5 pies, so I put enough into one pie, going heavier on the pecans. Then, with the remaining syrup...
I made this pie for my husband and he loved it. I didn't think the kids would like it because of the pecans--I was wrong. They wanted a second piece!
add a scoup of maple pecan ice cream to warm pie and it will be a heavenly experience.
This is fabulous. I made this before Thanksgiving as a test run. I make it according to the written recipe and double it. I use deep dish pie crusts (pre-made). It goes like wildfire. My first s...
I loved the flavor of this pie, but it ended up being a little too much liquid in the center. Maybe I didn't bake it long enough.
I didn't make the crust, but the filling was amazing. I had to bake it a lot longer than the stated time (about 80 minutes total) in order to get it firm in the middle. I thought I had burnt the...