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I had never made pecan pie and it was a last minute request. I used a vanilla brandy (about 5 tablespoons), light karo syrup, and extra pecans (maybe a cup) - I did grind up some of the pecans to thicken the sauce. This turned out amazing - in fact the hostess hid the last piece. Thank you so much for sharing!

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tricia_broenneke November 29, 2008

Hi..I have tried this recipe yet and I have never baked a pecan pie!!! So, I am a little concerned should it come out "runny" as per some comments posted. Another fellow RecipeZaar member noted in another post the following suggestion: "Bake at 350 for 45 to 50 minutes or until center is set. If using an electric oven you might have to add 15 to 20 minutes to the baking time. In either case, test with a toothpick after 45 minutes." This is going to be my plan, keeping my fingers crossed! I'll let you know if this does the trick...thanks for posting. :)

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Sue's Kitchen July 12, 2010

Great recipe! Used a Marie Callender's pie shell, pressed some ground pecans into the bottom crust, poked some holes in the crust with a fork, and pre-baked it for ten minutes. Substituted the 3 tablespoons of brandy with 1 1/2 tablespoons of Amaretto. Kept about 3/4 cup of the pecans whole and ground the rest. Wonderful flavor and great texture!

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Annabelle P November 29, 2009

Best Pecan Pie ever, not to sweet and full of flavor. tried it on friends and family before the holidays and everyone loved it. amazing

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Heather Elaine November 24, 2009

This is the absolute easiest recipe and tastes amazing! Cover the crust w/ aluminum foil during the last 30 mins of cooking to prevent burning. Slices are hard to keep together after cutting but no one cares after their first bite!

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Rebecca S December 24, 2008

This was a great and easy recipe. We used rum because we were out of brandy, but it was still wonderful!

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Jennifer Cross August 11, 2008

Mmmmmmmmmm. This was a hit at today's Thanksgiving dinner! I was so full after the feast, I hardly had room for the pie, but the flavor of the brandy with the pecans was wonderful! I intend to enjoy another slice later this evening when I can fully enjoy it with a good cup of coffee. I didn't have any dark Karo on hand, so used the light. I also used Splenda instead of sugar for my diabetic Momma. It was still outstanding. I even splurged and used my favorite German brandy (Asbach) in the recipe. This is a definite keeper!

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Panakanic November 22, 2007

My husband's favorite pie is pecan pie. I'm always looking for new recipes for him to try to find a real keeper. Well, guess what, this is the one. He said this is the absolute best pecan pie he has ever had. I'm very impressed with the flavor and textures. I had no problem with the filling, it set up beautiful, and the crunchiness of the pecans was wonderful. Thank you for sharing a family treasure, I hope you don't mind if it becomes my family treasure too, because I don't ever plan on making any other recipe ever again, this is the one!

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BlueHyacinth November 25, 2005

I followed the recipe to a T. The taste was just wonderful but the pie was very difficult to cut and serve. The top of the pie was browned and crunchy (and delicious) but the part between the top and the crust was quite runny. I served this with whipped cream and I'll make it again but, maybe, add some flour to the mixture to see if that will make it 'gel' a bit more and make it easier to serve.

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Hey Jude June 12, 2005
Tujague's Pecan Pie