This has to be the best pecan pie I have ever made or tasted! Pecans take center stage in this fabulous recipe. Simple to prepare with excellent results! Thanks for sharing, Steve!
Love this not too sweet pecan pie. I must say I did not follow the recipe exactly as I mis-read the direction. Instead of 1/2 C of Pecans toasted and processed, I used 1/2 of the Pecans! But, it turned out great and was very tasty. I had request for the recipe! Next time I will follow the direction, who knows maybe even better. Love the flavor
Best pecan pie I have ever made. Pecan pie is my husband's hands-down favorite, and he absolutely LOVED this one. He had another slice of pie for breakfast the following morning. I'm not a big fan of pecan pie normally, but I ate an entire slice of this one and it was delicious.
This was stunning! I was nervous about using an untested recipe for Christmas dinner, but I was not disappointed! I ended up using a 1.5QT casserole dish, and it was the perfect size. There`s a lot of pecans! Even my "What do you mean we aren't using my family's traditional recipe?!?" husband enjoyed it!
Thanks for posting
This was my first attempt at making a pecan pie, and I think I did pretty good! While this did have a different texture and flavor from the normal pecan pies, I will say that this is a great option. I was asked to make a less-sweet pie for the holidays, and this will definitely work. The only changes I made was to substitute chopped pecans for some of the whole pecans, making it easier to cut. I also couldn't get my food processor to make pecan butter, but I did as much as I could, and it still worked. :-)
I have made this recipe a few times and it has been well liked. It is somewhat labor intensive but worth the effort. Lots of pecans, just the way a pecan pie should be. The recipe I have always used is from: An American Place by Larry Forgione
Didn't like this recipe! Way too many pecans! Good flavor but it was too hard to even cut because of all the pecans. Family members were disappointed in this pie on Christmas Day and it was left on plates. Will definately NOT make this recipe again!
I just made this pie for Thanksgiving and it was the hit of the day! I reduced the corn syrup by 1 Tbs and used 1 Tbs of brandy. I also used only 4 1/2 cups of pecans because that's all I had in the house :-) The pecan paste gives the pie marvelous flavor and the consistency of the filling is wonderful. We all enjoyed it and this will be the recipe I use from now on. Thanks Steve!
I had problems with this recipe. I used a 9" deep dish pan but it overflowed, making a mess & ruining the crust edge. Also, I baked it for 40 minutes until it was plenty brown, as you can see in the photo, but it still didn't set firmly - an ooey, gooey, runny (but yummy!) mess of a presentation that we ended up serving over icecream as a topping. I did re-bake it the next day, covered with foil, for another 20 minutes and that helped. Still, even with those problems, we loved the taste and the recipe is easy enough to put together. I've always yearned for a pecan pie with less filling and more nuts and I will try making this Larry Forgione recipe again - using 2 smaller pie shells. *Also, the pie shell should be PRE-BAKED.