Reviewer:

Junia Sonier

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Nov. 19, 2010

I found this recipe back in 2007 and fell in love with it. I make it every holiday and my family loves it year after year. The prep time is fast and easy and the results are worth the long cook time. I guarantee you will get compliments on this recipe!

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Reviewer:

texasbrownie

Reviewed: Nov. 19, 2010

One of the best pies I've ever made..Everyone that trys it, love it.

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Reviewer:

Nildi D

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Easley, South Carolina, USA

Reviewed: Nov. 18, 2010

I love the recipe. I started making it about 3 years ago and it has been requested every year for family get togethers. Like others I also reduced sugar. Also I used mini pie shells once. Follow the same directions except just sprinkle pecans on top of filling after poured into shells.

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Reviewer:

Laura

Cooking Level: Expert

Living In: Dayton, Texas, USA

Reviewed: Nov. 15, 2010

I make this every year for Thanksgiving and Christmas-always by request! I add my own touches, including my own homemade shortbread crust...the best pecan pie I have ever encountered.

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Reviewer:

oDDnySS

Reviewed: Nov. 12, 2010

I made this recipe several times and everyone loved it! I've been told that I should make them and sell them because they were the best anyone has ever had. The only thing I did differently was add a few more pecans... this is the best recipe ever... a MUST try.

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Reviewer:

Amanda Viau

Reviewed: Oct. 23, 2010

I love this recipe. It was very easy to make and turned and yummy! I did substitute the white sugar for brown sugar, as others had suggested, and it was perfect! I will be using this recipe many times in the future.

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Reviewer:

Jen N.

Cooking Level: Beginning

Reviewed: Oct. 9, 2010

AWESOMEEEEE!!!! It was sooo scrumptious! I DEFINITELY suggest cutting the sugar in HALF though. It is already a VERY rich pie so it came out perfect doing just that. I also added 31 pieces of caramel and actually would suggest cutting that to about 27 pieces. I also added a half cup more of chopped pecans, but found that was a bit much for my liking (it came out pretty nutty) so maybe just add a third cup if you like your pecan pies less nutty. To help set the pie PERFECTLY (I like mine to hold its shape instead of a bit runny) Cook at 275 for 1 hour:))) Cutting out a few caramel pieces helps out too:) I took all of these suggestions from other reviewers and found they were SUCH a great help!

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