7 Reviews

This recipe was so easy and quick, The only difference is that they suggest a deep dish pie pan (the filling amount is actually for a deep dish pan) and increasing the baking time to 55 to 60 minutes and cooling for 2 hours before cutting. Otherwise, it is an exact replica. Dark and light corn syrups are interchangeable....the recipe is the same on both bottles, just be sure to watch it in the oven so the top doesn't over brown! Cover with foil if it starts to.*Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning. Thank You! The 2nd. one I used a Gramn Cracker or a Pecan crust. I Will be making this recipe again. You got me Inspired to do a new recipe. I think I may do a Pecan Pumpkin Pie to play with for the Holiday. PRMR 2013 Happy Cooking to y'all!..Thank You!..Grpa Glad you posted the recipe.

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CHEF GRPA December 11, 2013

I fell in love with pecan pie as a child, and have searched for years for a really good recipe. As of now my search is over. How something so luscious could be so easy is almost unbelievable, but here it is, try it. Thank you, KateL.

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rodney h. February 04, 2010

Easy and wonderfully delicious. This was my first attempt at pecan pie and I'm happy to say it was a big success at our Thanksgiving dinner. I used fewer whole pecans on the top, arranging them around the edge like numbers on a clock. It looked lovely and tasted great. Thank you!

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Not So Good Cook November 28, 2009

Wonderful! I've been looking for a good pecan pie recipe and have had some trouble finding one that produced the pie I was trying to make. This is it! Yum!

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RuthlessWr September 24, 2009

I love pecan pie and this one is great. One of the best I made. And instead of using 1/2 cup of sugar, I used 1/4 cup of Splenda. I cooked it 30 minutes. We all loved it. Thanks Kate :) Made for Potluck tag

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Boomette April 12, 2009

Yummy pecan goodness in every bite. Plus we found this to not be overly sweet. Definite keeper. Made for PAC Spring 2009

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wicked cook 46 March 23, 2009

Yummy!!!!!!!! I used a phyllo pastry for the crust and a rectangular pyrex and used sugar substitute instead. I didn't know pecan pies are easy to make! I made this and ate this before dinner. Served warm. I couldn't help it! It smells good while baking and the sweetness was just right. I even find it WAY BETTER than the bakeshops we have here! It even browned nicely on top and looks so pretty considering this is my first time to make it. Thanks for sharing baby KateL! Perfect Pecan Pie! Made for PAC Fall 2008.

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Pneuma October 18, 2008
Dark Pecan Pie - Virginian Hostess Style