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Absolutely amazing! Made this for my husband and father-in-law because it is their favorite and it turned out to be my favorite! I signed up specifically to review this recipe. It's a keeper and will be my only pecan pie recipe. I made a Gluten Free Dairy Free crust and it was the crowning glory of our Thanksgiving dinner!
I tweaked the recipe a bit. As the sugar/corn syrup cooled, I melted the butter in it to absorb some of the warmth before I whisked it slowly into the eggs. Worked like a charm!!
I've been making pecan pie for the holidays for about 35 years. I decided to give this one a try prior to the holidays (would hate to disappoint at Thanksgiving or Christmas). This has become my new pecan pie recipe! I love the gooey-ness of the filling. The smaller the pie plate, the thicker the filling (obviously) which makes it richer!! Amazing what a difference dissolving the sugar makes. Try it, you'll love it...
This is the 1st pecan pie that anyone in my immediate family has been able to cook in 40 years. It is delicious and easy. LOVED BY ALL! I am now the official "pecan pie maker" for the holidays!! Thank You so much!!!
Best pecan pie ever! Everyone loved this. I used a regular crust to make this, not a deep dish and it came out perfect.
I used this recipe to make pecan pie bars with a sugar cookie crust. WOW!! Easy and wonderful...
PS I added a pinch of salt for balance, but that was it.
OH... MY... HEAVENS... This was incredible!! I could not believe it! I love pecan pie and did not think there was anything else you could do to it to possibly make it better! Your recipe didn't mention it, but I melted my butter before I added it..?? I wasn't sure, so that's what I normally do. I used 2 cups of pecans because, frankly, the nuttier, the better! :) Thanks so much for this reciper, it is definetly a KEEPER!!! :)
My sister had a pie bar around her KrispyKreme tower at her wedding reception and I was asked to contribute 2 pecan pies. I don't even love pecan pie, but met many people I didn't know because they wanted to let me know that they thought the pie was divine. Leftovers of every single pie on the bar, except for the pecan pie, and it was also the very first gone before some were even tried. Had a feeling it might go that way though, because I ended up making FOUR 'test runs' before the wedding, including a chocolate one with 1/2 cup cocoa, and they were all history by day's end. *Instead of vanilla (except in the case of the chocolate pecan pie I made), I used a teaspoon of maple flavoring and a tablespoon of bourbon and I baked all the pies for about 55mins.
This pecan pie tested great. I baked the pie until the center measured 200F on an instant read thermometer and it turned out wonderfully. I highly recommend cooking the sugar/syrup mixture prior to baking. I would recommend light brown sugar and clear corn syrup so the filling does not get too dark.
Pecan pie is my husband's very favorite pie. When Thanksgiving rolled around this year, I couldn't find my recipe box so turned to the computer recipes hoping for something that was equal to the pecan pies I have baked for 43 years for him. I not only found a recipe like it, but found a new twist in the boiling of sugars ahead of time. I put in more pecans and mix them in with the filling, as I always have. The results...even thicker and more gooey than ever!! My husband flipped & even had 2 pieces! Two days later and I'm making another! Needless to say, this is it from now on! Thanks P. Crocker!
Great recipe and if you want make it less deadly here is how I do it. I use the sugar sub instead of sugar and sugar free maple syrup instead of corn syrup. My picky hubby could not tell the difference between the sugar version and the sugar free.: )