24 Reviews of 5 Cup Pecan Pie

From: Bev

On Nov 28, 2002

This has to be the best pecan pie I have ever made or tasted! Pecans take center stage in this fabulous recipe. Simple to prepare with excellent results! Thanks for sharing, Steve!

From: LoriLou

On Nov 28, 2003

Steve, you are a genius! This is THE best nut pie ever! The toasted nut butter, abundance of nuts and the lighter filling make this wonderful. I used walnuts, as my SIL is allergic to pecans. The only other adjustment was to increase bake time for high altitude, and next time will use a larger pan. This was definitely a big hit at Thanksgiving dinner, thank you! My other nut pie recipes are now out the window.

From: I'm_Genia

On Jun 5, 2005

I LOVED the taste of this pie. Taking the butter and cooking it until it was golden brown and toasting some of the pecans first and making a paste with it just makes the flavour of this pie intense to say the least. This is not a cheap pie to make, but if you want something special, this is THE recipe to make.

From: trishypie

On Jun 28, 2005

This was quite a pie! Very rich and moist and ooooh so hard to stop eating! I received many compliments and will definitely make this again. I will probably cut back the recipe slightly as it overflowed in a deep dish pie crust, but that was easily solved by putting the remainder into muffin tins which we ate fresh out of the oven! Thanks so much for an amazing recipe!

From: Bob_Sisson

On Nov 27, 2002

Very Very good, not too sweet like most others. A bit much for a standard 9" pie, needs either a deep dish or a larger pie crust. I ended up with enough filling for 3 extra ramkin fulls.

From: LizzieBug

On Dec 6, 2005

This is the perfect pecan pie. Chock full of nuts without all of that super-sweet filling. Perfect! The directions are clear and easy to follow. I used dark corn syrup instead of light because that was all I had on hand and it worked just fine. My pie crusts must have been on the smallish side because I had enough filling for one deep dish pie plus one regular pie. I froze the “bonus” pie and it kept just fine.

From: SuzieQue

On Jun 20, 2002

This is absolutely fabulous! I love pecan pie, but it is often way too sweet - this one is just perfect. Rich, just sweet enough and the wonderful pecan flavor is dominant. I'm not a great baker and this recipe went without a hitch -Thanks Steve for a superb recipe!

From: Joy1996

On Nov 4, 2002

Thank you, Steve, for a wonderful pecan pie recipe! We're nuts about pecan pie at our house (pun intended) and we loved this recipe. I'll be making it again and again - I followed the recipe exactly and wouldn't change a thing!

From: gibblet

On Nov 28, 2003

WOW!!! what a pie. Absolutly fantastic. I followed recipe as written. Not too sweet. Very rich in flavor. And no leftovers. I baked in a deep dish pan and it fit perfectly. Thanks so much for the wonderful recipe!!!

From: Nadia NYC

On Jan 14, 2005

Great recipe indeed. I've been making this for a decade. The "genius" creator of this dish is Larry Forgione. It's "restaurant quality" alright-- An American Place was of quality (that is, to us New Yorkers, before it moved to Lex.). We should give credit where it's due... its only right that we mention the source. Update: Its published in his book, "An American Place" and posted on Food Network's site. Gimme a break! http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13658,00.html