All 5 stars plus more. This was a fantastic recipe. And I do mean fantastic. Just the right amount of sweetness & buttery taste. Will do this one many more times to come. Made adjustments: roasted walnuts; use 1/2 c. karo, and 1/4 c. 100% maple syrup. I think that is what made the difference. Again fantastic!!!!!!!!!!!!!
Turned out beautifully much like a pecan pie. I substituted a little maple syrup for some of the corn syrup and loved the aroma while cooking. I had to bake mine an extra 25 minutes. The second time I made this I added an extra egg. This decreased the cooking time and I didn't need extra time in the oven.
This was so easy to make and while we did enjoy it we agreed it would have been better with a combination of walnuts and pecans. Served it with Ambrosia custard. Not bad at all. Thanks!
I going to add one more 5 star review to this delicious pie. It's FANTASTIC! I did switch dark corn syrup for the light corn syrup and I like the added depth of flavor. I read a lot of the reviews that said they used maple syrup and I can totally see that happening and being really good, but I don't like maple. I did add an extra 1/3 cup of walnuts, but that's just my gig, I like walnuts. I really like pecan pie but it's go GAWDAWFUL sweet and rich that I can't eat more than a tiny sliver. This is not like that...it is sweet, yes, but, seriously, I could eat this whole pie...it's that good! It's great with a cup of coffee, which is what I'm doing right now. Thank you, Vivian, for submitting this delicious recipe and I'll be making another one of these for Thanksgiving.
I have brand new oven, yet after 45 minutes, on 300, the pie was barely beginning to set. I increased the temp to 350 and baked 15 minutes longer.
This is the same pie recipe that "Dear Abby" would give out occasionally. It has been a hit at every gathering I've taken it to.
I give this five stars for amazing taste and ease of preparation. I did experience some difficulties in the cooking process but I know that was due to my inexperience with making walnut/pecan pies and also because of my horrible oven and its temperature issues. I followed the baking directions exactly but my pie was still noticeably underdone even after an extra 20 minutes. I raised the temperature but it was still hard for me to tell when it was done and eventually I overcooked it. I did some post-baking research and found a link on savorsa dot com (which I can't apparently post in this review because it was removed) which discusses the various baking times/temperatures for pecan pies and how to tell when they are done. It was very useful for me as a beginner with pecan/walnut pies so I wanted to mention it in case it helps other people too. Again this is an excellent recipe. Clearly the baking time/temperature works well for other people so I'm not going to be one of Those People who 1-star a recipe based on what are obviously their own personal issues. But if you think you might need more information than the recipe provides for knowing when the pie is done ("continue baking for 35 to 45 minutes" is kind of vague for non-experts) then check out some other resources beforehand. I will definitely make this again using this recipe's ingredients but I will use a different baking time/temperature.
Quick and easy! Just sweet enough without being too sweet. What's not to love here! I followed the recipe as stated except I did use 1 1/2 cups of walnuts just to use up what I had left. The timing and temp worked great. Thanks for sharing your recipe!
This recipe is the best! I added Maple Syrup to the corn syrup to add a little more depth- wow is this tasty. This is my new favorite pie! Always a hit with everyone!
This pie was so disappointing. It never setup and just look like lots of syrup with walnuts floating in it.
