Reviewed: Oct. 24, 2010

Great and easy to make. it was a family hit. I added 1/4 cup of clover honey and reduced the corn syrup by that amount. Added vanilla bean wow what flavor...

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Reviewer:

Debra

Cooking Level: Expert

Home Town: Hamtramck, Michigan, USA

Living In: Surprise, Arizona, USA

Reviewed: Apr. 20, 2010

I have been makeing this recipe for over 30 years. I have tried other pecan pie recipes but always go back to this one when I want the best or want to impress someone. I have sold these pies at Christmas and Thanksgiving for several years and have return customers.

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Reviewer:

Ann G.

Reviewed: Sep. 14, 2009

This is the only pecan pie recipe I have ever used but it is amazing! I have made this several times and even gave them out as Christmas presents last year, everyone loves it. It is very tasty and easy to make. You might want to cook it a little longer just so it is not runny inside, depending on your oven but it taste great either way. Just be sure not to burn the top.

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Reviewer:

cookinqueen86

Reviewed: Sep. 11, 2009

This was my first time making any kind of pie. It was simple and a crowd winner! After reading the reviews I chose to cover the edge of the crust with foil for all but the last 15 minutes of baking time. I also used 4 eggs instead of 3. Delicious!!!

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Reviewer:

hdepolo

Reviewed: May 25, 2009

This was my first time making pecan pie, I didn't know it was so easy. I did use half dark corn syrup and half light, but other than that I followed it exactly, came out great!

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1 user found this review helpful

Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: May 2, 2009

I made this in a graham cracker crust instead of the regular pastry style crust. It was quite good! I also added a 1/2 tsp of cinnamon and 2 tbsp coffee.

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Reviewer:

MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

Reviewed: Dec. 1, 2008

I make this pie each year at the holidays as it is my husbands favorite - in fact- this was the first recipe I ever used from the allrecipes site! I use a store bought refrigerated pie crust and always use extra pecans (at least 1.5 cups!) You need to bake for the full 60 minutes to get the perfect consistency. You will also need to cover the edges of your crust to keep from over-browning (I remove the foil about 40 minutes into cook time). As others have suggested, I recently added a dash of vanilla to the mix- yummy! I don’t bake very much and this is SO easy! This is a staple pie in our house during the holidays – rich, decadent, and delicious!

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Reviewer:

SoupLOVA

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Nov. 29, 2008

the center did not set at all , i followed directions but still ended up with a puddle of goo in the center , i never made pecan pie so wasnt sure how it would look while cooking it , maybe it needed cooked longer than recipe called for or maybe it should have been put in the fridge , dont know but it was probably something i did wrong because this recipe got great reviews ...maybe i'll try again and cook it a little longer than put it in the fridge

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Reviewer:

shelli

Reviewed: Nov. 15, 2008

This pie did not set up! Made a nice crunchy top, with soupy goo underneath! We're chopping it up to use for ice cream topping, but I won't make this pie again.

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Reviewer:

pattyowen

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Pampa, Texas, USA

Reviewed: Oct. 9, 2008

This was the 3rd pecan pie that I've made this week and my favorite. I am testing recipes before Thanksgiving since we have new food allergies and I don't want any surprises at dinner. I used shortening instead of butter, I added a couple drops of butter extract, and 1 tsp of vanilla. It came out perfect! I have found my pecan pie recipe and now I can move on to pumpkin. :)

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