*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have been baking pecan pie for years and I have a couple suggestions.1 please add vanilla to your base. It is nessesary.2 I think you will fall in love with pecan pie all over again if you use a teaspoon of cinnamon in the filling. 3 Try using a shortcake cookie crust instead of the traditional. Keep this crust moist as it will cook for 40-45 min when you bake the pie. You may also put a cookie sheet under the pie to reduce the chance of an over cooked crust.4 the last tip. If you find that your pecan pie is a bit sticky instead of having a slightly firm body add one Table spoon of all purpose flour to your base or filling mixture. I hope that these tips are helpful!! Try them you will be in for a real Treat!!!!!!!!
First of all, the crust was awful, and the filling lacked something: VANILLA! I made it again using my own pie crust recipe and added 1 1/2 teaspoons vanilla. I also omitted the finely chopped pecans, because it just seemed unnecessary. The result was FABULOUS! Not too sweet and lots of nuts, just right. I gave it 5 stars.
This is a wonderful recipe!! I've never made a pecan pie before, and it was wonderfully easy. After one test trial, I decided to follow a few of the reviewers hints - I added a tablespoon of flour, two teaspoons of vanilla extract, and a sprinkling of cinnamin to the filling for a wonderful flavor, and to stop the pie from getting too gooey. It will be a wonderful addition to our Thanksgiving table!!
For brown sugar lovers the original recipe is great but I tried it with white sugar doubled the recipe added three extra tbsp melted butter one egg yolk and only put pecans on the top. OH MY GOODNESS IT WAS FABULOUS! I'm so excited to have this recipe among my collection! My whole family went crazy. Oh I also covered top with tinfoil after 30 minutes of baking so the top wouldn't scorch. I unfortunatelly am forced to use an electric oven that has a heat coil. This coil has murdered many a meal at my house. So for any of you who have the same kind of evil electric oven tinfoil can save you too:)
Wonderful pie! I had to make 2 pecan pies so after reading the many reviews I decided to try one pie according to the recipe and one with the flour vanilla and cinnamon additions. Both pies tasted very good. I did prefer the pie with flour added because I personally don't like a pecan pie to drip with syrup as the one without flour did. The vanilla was a great touch. I didn't find the cinnamon to be necessary though. I sure did like all the extra pecans this recipe calls for!
Don't forget to put your pan on the lower level of your oven or the pecans will burn, or cover the pie halfway through baking. It was very good and the pecans were enough on top to make a nice circular design. I tried without the crushed pecans and it was too liquid, while with all the pecans it was perfect. I did add 1 1/2 tsp vanilla extract and 1 T flour. Thanks!
This is such a perfect pecan pie recipe! I have found the recipe to stick with. I'll just tweak it a bit with chocolate chips or dried fruit if I ever feel like a slightly different taste. I made it because I liked how the other reviewers pointed out how nutty it came out. I don't like too much pale colored, sloppy "goo". I used dark corn syrup because I like the filling a little richer. Instead of placing the plain pecan halves on top, I mixed them in a sauce pan with honey, butter and brown sugar. I put the honey crunch mixture on top during the last 15 minutes of cooking. I highly recommend doing that. Everyone died for it--so amazing! Thanks Ingrid!
The pecan pie our family likes the best is always made with light Karo not dark syrup. It is not as strong and brings requests for the recipe and another slice of pie. Also I use 2 teaspoons of pure vanilla extract for each pie. A bought Pillsbury refrigerated crust is just as good as homemade.......so.....why go to the trouble if time is not on your side? Our Pecan Pie Recipe: Preheat oven to 350 degrees. 1 Pillsbury refrigerated pie crust rolled out placed in a deep dish pie plate and edges crimped- set aside. In a medium bowl stir together the following: 3 lightly beaten eggs 1/2 c. Sugar 1 cup light Karo syrup 1/4 teas. salt 1/2 stick melted butter (Use real butter!) 2 teas. Pure vanilla extract 1 1/2- 2 cups large pecan pieces Pour this mixture into unbaked crust and bake at 350 degrees for 45 min.- 1 hr. (Middle should not jiggle.) It is also a good idea to cover the edges of the pie crust with foil after about 30 min. So they do not get too brown. You can serve this pie hot or cold.