Utterly Deadly Southern Pecan Pie

From: KellyMac6

On Jun 11, 2009

I had a few questions regarding the directions for making this pie and I don't know that my interpretation worked out successfully. I heated the sugar and syrup and allowed to boil for the 3 minutes. Then I added the butter to this in order to melt it in the hot sugar. I then added the egg and vanilla to the sugar and butter mixture. I thnk that I didn't allow the sugar/butter to cool long enough because the eggs began to cook a little which made the straining difficult and I think was the main reason my pie was so soupy...not enough egg made it through the strainer. After cooking for an hour and ten my pecans in the middle were starting to burn but I was still a syrupy mess on the outter rim and inside the pie. So, I served pecan syrup with ice cream at my dinner party! The taste of the filling was better than any pecan pie I have made before so I will defintiely be giving this recipe another shot. I will probably not bother with the straining in the future.

From: PINKX4

On Feb 1, 2009

I fixed this for Thanksgiving and all we could say was WOW. It was the first pecan pie I've ever done solo and it turned out perfect. I think I ended up eating half of it myself because it was just that good! We couldn't get enough. Great recipe! Super Easy. I even let my 4 year old in the kitchen to help. Thanks for posting!

From: coconutcream

On Nov 27, 2005

I've never made a pecan pie before so I don't really have anything to compare to besides store-bought pies, but this was good and I was quite pleased with the results! It was easy to make and it cooked up nicely, with the filling setting perfectly - it wasn't runny at all! I cooked it probably about ten minutes longer because I wasn't sure if the filling had set or not, and then I was afraid that I'd overcooked the pie, but it ended up being just right. I used 2 cups of pecan pieces as others suggested, but I think I'll scale down to one and a half cups next time because there was almost too much filling for the crust to handle and we like the gooey part better anyway. I also used both light and dark corn syrups as suggested, but I'll probably just use light next time because we didn't really care for the flavor of the dark. Everyone really liked this though, especially served warm. Thanks for the recipe!

From: Az G

On Oct 25, 2008

Wow. This is one great pie. I too had to cook it a little longer than the recipe called for.