Reviewed: Sep. 1, 2006

This recipe sounded intriguing and somewhat confusing. In the list of ingredients it lists 2 teaspoons of butter to toast the pecans, but in the directions it stated 2 tablespoons of butter. Unfortunately I used the 2 tablespoons which made the pecans too oily. Also, I think the pecans should be changed to 1 cup and perhaps a 1/4 cup of sugar would be sufficient if you use a high quality pure maple syrup as I did. Perhaps delete the salt if using salted butter, or use unsalted butter. I will make this recipe again though with these alterations.

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68 users found this review helpful

Reviewer:

BonBon

Reviewed: Jul. 30, 2009

Wow! This is the recipe that has inspired me to write my first review! It was sooo good! I even had to sub some walnuts for the pecans since I didn't have quite enough, and it was still scrumptious. I did use others' suggestions and added a Tablespoon of flour to the filling, and only used 2 teaspoons of butter to toast the nuts. I also took a chance and subbed dark brown sugar for the white sugar. The maple flavoring was subtle and not overpowering. It was amazing; this is the first pecan pie I've made (and I've made many) that didn't have the sugary liquid oozing into the crust and making it soggy. I will never use another pecan pie recipe again! My taste buds thank you for helping me make my favorite pie at home, however, my waistline does not!

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46 users found this review helpful

Reviewer:

devsmommy

Reviewed: Dec. 26, 2003

I have this recipe and I won 2nd place at the county fair. It is the best I have ever had. Always requested. For a nice presentation I take whole pecans and line it around the edge of the pie pan. I also only use a quiche dish for this one and it looks great, no crust edge to worry about!

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40 users found this review helpful

Reviewer:

Linda Correia

Cooking Level: Expert

Living In: Victorville, California, USA

Reviewed: Aug. 18, 2008

This was a very good pecan pie recipe, but I felt that it was missing something. I was out of corn syrup and CRAVING pecan pie like no one's business, so I was very excited to find a recipe that called for maple syrup, as I had that on hand. It was the high grade kind, and although I did like the somewhat mild flavor, I still thought that the pie could have used a little more depth of flavor. I didn't toast the pecans in the butter- I just did them in the toaster oven- so perhaps that was the culprit. In any event, I think that when I make it next time I will add a few tablespoons of JD whiskey to amph it up a bit :)

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26 users found this review helpful

Reviewer:

Emily M.

Cooking Level: Intermediate

Living In: Upland, California, USA

Reviewed: Mar. 28, 2006

I am not a huge pecan pie fan due to the rishness and way to sweetness. My husband made this reciope and I thought it was the best I ever had. Between the 2 of us the pie was gone in 3 days. I love the texture of the inside layer..kind of a custard like texture..was awesome.

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20 users found this review helpful

Reviewer:

KATSHA

Cooking Level: Intermediate

Home Town: Beverly, Massachusetts, USA

Living In: Litchfield, New Hampshire, USA

Reviewed: May 15, 2010

I have been making this recipe for several years, and I will never use another recipe for pecan pie. Some people like their pecan pie gummy, but this is exactly how it should be with maple syrup! I do use store bought crusts to make it easier because I usually make a lot at once, but any crust will work. I toasted the pecans once, but prefer not to do that. I put tinfoil carefully around the edges of the crust to keep them from turning too brown. I use vanilla from Mexico. Thanks for this recipe! Everyone loves it (and I live in the South - if that tells you anything). I do not use the exact time because of the oven, but pull it out when it puffs lightly in the center and does not jiggle.

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12 users found this review helpful

Reviewer:

Sherry-S

Reviewed: Nov. 18, 2008

I used the filling recipe for this pie with the crust from the Southern Pecan Pie II recipe. The filling is delicious. If I were to make this pie again, I would probably increase the volume of ingredients by at least 1/3.

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11 users found this review helpful

Reviewer:

allyson

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 31, 2006

If you are looking for a recipe that doesnt use corn syrup as a base, this is it. I have been looking for a good pecan pie for my boyfriend, and I found it. He ate the whole thing. This is amazing!!

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10 users found this review helpful