62 Reviews of Utterly Deadly Southern Pecan Pie

From: Beautiful Disgrace

On Dec 5, 2008

This pie definately had the flavor you want in a Pecan Pie. It was delicious. My only advice is this: Make sure you boil the syrup and sugar for a good 3 minutes. Start the timer when it STARTS boiling. I made 2 pies. Same amount of everything, I even baked then at the same time, however 1 pie was a little runny while the other was nice and firm. The runny pie was just as delicious as the other pie though! I just didnt boil the 2nd pie's sugar and syrup as long. SO good and will be a holiday staple in our house for years to come. Thanks!

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.

From: S3b4s

On Nov 10, 2009

Made this testing recipes for Thanksgiving. First pecan pie I've made, and it was great. Might do 2 cups of pecans next time to experiment. If you're worried about cooking the eggs, just temper it. Add a small amount of the syrup to the eggs and beat constantly, then add a little more. When the eggs are heated, add to the syrup and make sure you stir it for a while, or your eggs will cook. Took my oven the full hour.

From: Keri Caldwell

On Dec 15, 2006

Absolutely wonderful taste! I followed the directions to the T. I made two of them and took them to my Thanksgiving family gathering. The problem I had was that they were not completely done -still runny. I had made them the day before, so they had been in the frige overnight. My sister, who had made Pecan Pie before told me that you have to always cook Pecan Pies longer than what the recipe calls for. I imagine another 10 minutes would have helped. The taste, however, even runny, was unbelievably great, so we still enjoyed them. I will definitely make this my Pecan Pie recipe for always.

From: Elisa72

On Nov 22, 2007

This is the only pecan pie I've ever made. I've made it twice - both times I had to cook it about 15 minutes longer than the recommended 45 minutes. This is delicious and easy to make.

From: Colorado Lauralee

On Nov 21, 2009

This is the best pecan pie I have ever made. I think boiling the sugar and syrups together makes a big difference, and still it is very easy. Thank you so much for sharing!

From: darthlaurie

On Dec 1, 2008

Decadent! I made this pie for Thanksgiving and I only had a small slice before sending it home with one of our guests. He told my bf that his daughter and brother fought over the last piece and I really wish I would've saved me another slice! I followed other people's suggestion and cooked it for 60 minutes. This was my first time making a pecan pie, but I suspect it won't be the last!

From: Chef #306745

On Mar 30, 2006

From: glazeme

On Apr 17, 2006

My first pie, ever! Mom makes the pies in my family....but I've gotten the baking bug. The pie turned out GREAT! Even Mom, the Queen of pecan pie, said she loved it...and was shocked to find out I cooked the filling on the stove first...You should try this one~!