Reviewed: Dec. 22, 2012

Right from the Karo syrup jar! I will try using Splenda this year to cut down on the sugar and buy lite Karo syrup (dark) if I can find it. This pie is a 5 star as it is. Only reason I'm trying to cut down on the sugar is because I'm having sugar problems

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Barbara Gizowski

Living In: Freeland, Michigan, USA

Reviewed: Nov. 18, 2012

This is even better with dark corn syrup.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tami

Reviewed: Nov. 17, 2012

Here's a hint to keep the edges of the pie crust from over-browning. Spray the underside of a crust protector ring with non-stick spray and place it on the unbaked pie before putting the pie in the oven. Do not remove the ring until the pie is finished baking. The crust will still brown nicely while covered. I do this for all of my quiches and two crust pies. I make my own rings out of heavy duty foil and they work like a charm.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Texas Sage

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Nov. 6, 2012

I LOVE, LOVE, LOVE this pie! I have been making this ever since I began hosting Thanksgiving, which is about 9 years ago. This really could not be simplier to mix up, and the flavor is wonderful (yes, it's supposed to be sweet)! Pecan pie is also VERY rich, so this goes a long way...This is the only pecan pie recipe that I have ever tried, and it's the only one that I will ever use~YUM! Thanks for sharing. :)

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 1, 2012

My whole family loved this pie. Turned out a little darker than I'd have liked (I was unsure when to quit baking it) but I will definitely cook it again!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Faith N

Cooking Level: Intermediate

Home Town: Smoaks, South Carolina, USA

Living In: Walterboro, South Carolina, USA

Reviewed: Oct. 28, 2012

I decreased the amount of sugar to 2/3 cup and added 1/2 tsp. salt. I used about 1-1/3 cup chopped pecans for the filling and a few pecan halves for garnish, which I placed on the pie halfway through baking so that they wouldn't burn. The pie came out great and set up nicely, but I think it might have tasted even better if I had used dark corn syrup instead of light.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SUZZANNA

Cooking Level: Intermediate

Reviewed: Oct. 18, 2012

Yummy.I liked how easy this pie was to make and I loved how good it tasted. I would be proud to take this pie to my in laws holiday dinners.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Joey Joan

Cooking Level: Expert

Home Town: Clarkston, Michigan, USA

Living In: Hainesport, New Jersey, USA

Reviewed: Oct. 11, 2012

Good old fashioned pecan pie. Doesn't get much better than this.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Oct. 6, 2012

Have been making this recipe for over 30 years. It is the perfect pecan pie, my husband says and I agree.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ibbz

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Aug. 7, 2012

Wow! is the only thing my husband could say after tasting this classic pie! So very easy recipe to follow! This will be on my table every Thanksgiving and probably a few more times in between! It's a must try!

Was this review helpful? [ YES ]
1 user found this review helpful