Pecan Pie V

Reviews More Reviews

Most Helpful Positive Review

Feb 16, 2004

This recipe is fantastic - Never make the Karo Syrup recipe again! I'm disappointed I didn't have this recipe years ago - it is infinately better than the standard corn syrup recipes, and just as easy. This recipe tastes more like real pie, instead of like candy. I also recommend using Mrs Smith's deep dish pie crusts instead of the cheaper lard crusts - it bakes better. Warm the eggs to room temp before making this recipe - will keep the butter from clumping when you add it to the eggs.

—solemn chef

See full review »

Most Helpful Critical Review

Nov 24, 2008

I was disappointed with this recipe. It tasted like pecan pie, but had a very odd look to it. It didn't have the crusty, delicious, brown top, but almost looked like a brown foamy layer. Needless to say, I was disappointed. I covered it up with some homemade whipped cream, but I won't make it again.

—Mackenzie

See full review »

1,775 Ratings

See other versions of this recipe!

Nov 07, 2006

My husband and I run a restaurant and we have used this recipe as one of our desserts. Our customers always rave about it! The only thing I do differently is that I reduce the temperature of the oven to about 300 and cook it longer, until it starts to crack on the top. This way it does not get over browned on the top. A great recipe!

—AJ

See full review »

Apr 19, 2007

I love this recipie!! It is the best and easiest pecan pie recipie you'll ever see. I am a chef and made this for some customers and they loved it! I did change the baking time to 350 for 15 minutes then 300 for 50-55 minutes.

—Chef Dawn

See full review »

Sep 06, 2006

I was hesitant to try this recipe when I noticed corn syrup was not listed as an ingredient. Well, I tried the recipe & the pie was awesome! I mixed sugars & butter well with a portable mixer while butter was hot, to eliminate a grainy texture, added 1/2 c choco. chips, 1/4 c additional pecans, then baked for 10 mins @ 400, reduce oven temp to 350 baked for 20 additional mins, reduce oven temp to 325 & bake an additional 10 mins until middle of pie settled. I reduced baking temp to eliminate burning the pie before it was done. However it was worth the adjustments. It was magnificent! Thanks for sharing!

—FWALTON

See full review »

Oct 31, 2005

My husband and I enjoyed this version of pecan pie very much. I lowered the calorie count even more by using 3/4C brown sugar and 1/2 C Splenda, and I used heart healthy margarine instead of butter. Best eaten warm. I am a traditional cook in pecan country and was skeptical until I tried it. I had given up making pecan pies because of the high calorie and saturated fat counts so I am thrilled to have this recipe.

—P.Pedd.

See full review »

Nov 04, 2005

this was the best pecan pie i have ever had. it's seriously incredible. to make the filling thicker, we added more pecans. absolute perfection. i can't stop raving about it!

—LHeather56

See full review »

Nov 17, 2005

A Godsend for my diabetic wife. Pecan pie is her favorite desert, and she will only occasionally cheat on her diet to have a slice of the traditional pie; but substituting Splenda for sugar, she can (and probably will) have this whenever she wants it. So easy to make, too!

—HUNGRYJOHN

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Irresistible Pecan Pie

Pecan Pie III

Caramel Pecan Pie

Pecan Pie Tarts

Chocolate Pecan Pie III

Southern Pecan Pie I

Pecan Pie VII

Pecan Pie II

Cathy's Pecan Pie

Chocolate Bourbon Pecan Pie

ADVERTISE WITH US

Nutrition

Calories
313 kcal
16%

Carbohydrates
26.9 g
9%

Cholesterol
84 mg
28%

Fat
22.6 g
35%

Fiber
1.3 g
5%

Protein
3.1 g
6%

Sodium
105 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pecan Pie V

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 313
Calories from Fat: 203

% Daily Value *
Total Fat 22.6g 35 %
Saturated Fat 8.5g 43 %
Cholesterol 84mg 28 %
Sodium 105mg 4 %
Potassium 105mg 3 %
Total Carbohydrates 26.9g 9 %
Dietary Fiber 1.3g 5 %
Protein 3.1g 6 %
Sugars 24.6g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 5 %
Iron 8 %
Thiamin 11 %
Niacin 7 %
Vitamin B6 3 %
Magnesium 7 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.