Pecan Pie

From: Ramona D

On Apr 18, 2008

Amazing! It tastes just right. I reduced the amount of corn syrup to 3/4 cup to make it less sweet. I also had to bake it for another 15 minutes or so and I still felt like it wasn't completely done.

From: Foxyrae

On Apr 8, 2008

This was great! Followed the recipe exactly. I used one of those frozen pie crusts and despite covering the edges with foil, still burned a little, so maybe that's not the way to go. Delicious and super rich! Thank you!

From: Rushed 4 Time

On Sep 11, 2004

When I found this website, one of the things my husband begged me to find was a recipe for pecan pie. Based on reviews, I chose this recipe, and it looks like I made the right choice! I don't like pecan pie, but according to my husband, this recipe makes THE perfect pie. He even banned me from trying to make any other pecan pie recipes, so it must be good! I used Mean Chef's classic pie crust, #26205, for this pie. I'm telling you, if you are a novice, and want to make an impressive pie that takes little effort or skill, try this one... it really does come out looking like what you see at the store. Also, I really appreciate you mentioning to bake until a knife comes out clean. At 45 minutes, a knife came out covered in goop; had you not mentioned to test it, I would have assumed it was done. Mine took an extra 15 minutes, not sure why. Anyway, my husband loved it so much he darn near inhaled it!

From: highcotton

On Nov 9, 2004

Although I have a really good pecan pie recipe I've used for years, I tried this one just for a change. It was delicious! I followed the recipe exactly except for adding a small amount of apple cider vinegar to mellow out the sweetness just a tiny bit. It took about 20 minutes longer to cook than stated, but that didn't cause any problems. Now I can't decide which recipe to use for Thanksgiving. Decisions, decisions...