Pecan Pie without Corn Syrup

I love this recipie!! It is the best and easiest pecan pie recipie you'll ever see. I am a chef and made this for some customers and they loved it! I did change the baking time to 350 for 15 minutes then 300 for 50-55 minutes.

I was hesitant to try this recipe when I noticed corn syrup was not listed as an ingredient. Well, I tried the recipe & the pie was awesome! I mixed sugars & butter well with a portable mixer while butter was hot, to eliminate a grainy texture, added 1/2 c choco. chips, 1/4 c additional pecans, then baked for 10 mins @ 400, reduce oven temp to 350 baked for 20 additional mins, reduce oven temp to 325 & bake an additional 10 mins until middle of pie settled. I reduced baking temp to eliminate burning the pie before it was done. However it was worth the adjustments. It was magnificent! Thanks for sharing!

Great recipe! To summarize the advice I took from the previous reviews: - Heat butter just until melted, too hot could cook the egg - Preheat oven to 350 deg. F, and place pie in oven for 10 minutes. - Remove pie from oven and turn temp. down to 300 deg. F, place halved pecans on top for a more appealing pie. - Bake at 300 for 50 minutes longer or until the pie is puffed and set. Pie received strong approval from a Charleston, SC, native, pecan pie connoisseur.

My husband and I enjoyed this version of pecan pie very much. I lowered the calorie count even more by using 3/4C brown sugar and 1/2 C Splenda, and I used heart healthy margarine instead of butter. Best eaten warm. I am a traditional cook in pecan country and was skeptical until I tried it. I had given up making pecan pies because of the high calorie and saturated fat counts so I am thrilled to have this recipe.

this was the best pecan pie i have ever had. it's seriously incredible. to make the filling thicker, we added more pecans. absolute perfection. i can't stop raving about it!

A Godsend for my diabetic wife. Pecan pie is her favorite desert, and she will only occasionally cheat on her diet to have a slice of the traditional pie; but substituting Splenda for sugar, she can (and probably will) have this whenever she wants it. So easy to make, too!

Very good, but still too sweet. This is plenty sweet with just 1 cup of brown sugar, cut out the white completely. I used 2 tablespoons flour instead of one to have a thicker consistency since there is no corn syrup. This also helps the pie slice better. I added 1.5 cups of chopped pecans plus a layer of whole pecans on top. I followed tip of baking 10 min/400 degrees, 20 min/350 degrees, 20 min./325 degrees (tip worked great). Pie is done when it slightly cracks on top. I used 'Basic Flaky Pie Crust' froom this site for the crust. I will definitely make again but with less sugar.

I love this recipe. I have been making it for a couple years now. Instead of making it as one whole pie, I usually use the refrig pie crust and roll it out thinner, use a biscuit cutter and cut a bunch of small crust out of it, put the crust in a cup cake pan, and fill those about 1/2 full with the filling. Bake at 350 for 25 min. It makes about 2 dozen little pecan pies and that way you have way more to go around.

Delicious! I was so happy that my first ever pecan pie came out great thanks to this recipe. As another reviewer said, I got a little confused about the oven temp (pre-heated it to 350 but it says to cook it at 400 for the first ten minutes), so I don't know if my oven temp was perfect, but the pie still came out great! Just preheat your oven to 400 and then turn it down to 350 after 10 minutes of baking. I highly recommend this recipe.

I'll never make pecan pie with corn syrup again! This recipe doesn't have that sickening sweetness usually associated with pecan pie, but it DOES have that scrumptious nuttiness. Thank you, Elaine Helms.

This is definitely a winner and so easy to make. I've made this exactly as written as well as my own version with couple adjustments. I highly recommend considering suggested tips: toast the CHOPPED pecans for about 12-15 minutes in a 350 preheated oven. It completely changes the pie from delicious to orgasmic. It enhances the flavor of the pecans and adds a better texture. Leave the top pecans as is though because it will toast automatically when baking. Use a 9 inch deep dish crust instead and bake for 15 minutes at 300 and then 300 for 50 minutes It's only a tad bit more effort, but definitely goes a long way. Love this recipe!

I've tried this 3 times now, and this is what I've discovered... A. It tastes awesome no matter what you do! B. The more you whip the eggs, the less it looks like traditional pecan pie. C. I like the texture better when I added an extra 1/2 cup of pecans (1 1/2 total). D. I like it best without the white sugar... I just left it out and didn't miss it at all! E. Definitely take it out before you think it's done... it continues to cook, and the one I thought I cooked perfectly came out very dry. F. Definitely turned out best for me when cooking at 350 for 10 minutes then 300 for 40 minutes. G. A little Amaretto in the whipped cream added even more to the DELICIOUS flavor of the pie!! (-: Oh, and to answer someone's question about the crust, don't cook it first. (-:

WOW! I can't believe it had no syrup and it tasted fabulous. I even added semi-sweet mini chocolate morsels. The center was nice and thick and the pecans on top were not fused together as they are when a "regular" pecan pie cools down. Great texture! Won't be needing the Karo anymore.

This pie was delicious and very easy to make (the hardest part was waiting to eat it). I love that it's not made with corn syrup because it seems more natural and I generally have brown sugar on hand. One important note is that the pie has to chill for a long time to firm up. Two hours later it was still pretty liquid, it wasn't until it sat overnight that it was the proper consistency. This was my first pecan pie so I don't know if that's common sense to everyone else, but I was surprised, especially since no one mentioned it. I thought I'd ruined the pie until I googled it and realized it needed more time.

First, let me tell you about my husband. He does not like change. When he likes a recipe, he loves it and only wants THAT particular recipe. So, when he asked for a pecan pie and I told him I was trying a new recipe without the Karo he was shocked- "pecan pie made without Karo? You know I love your pecan pie." When it came out of the oven, we both looked at the pie. That did not look like pecan pie, there wasn't the traditional pecan topping. He tried it and surprise, surprise, he loved it! In fact, he said that he liked it BETTER than the Karo recipe! We used, please don't mock me, a refrigerated pie crust (I know, I know) and baked the entire pie at 350 for 45 minutes. The crust was a bit darker than I would have liked, but it was not burnt (just a nice George Hammilton brown). The next time we make this recipe, I'll be making the following changes: 1- I'll flour the top and bottom of the pie crust, prior to putting it into the pie pan (this will help the bottom of the crust from getting soggy (our first attempt stuck to the pan). 2- I'll add powdered sugar after it cools (to make the top look pretty) 3- I'll bake at 350 for 10 minutes, then 300 for another 40-50 minutes- or until the outside is set and the middle slightly jiggles. 4- allow to set OVERNIGHT. Great recipe! I still have two bottles of Karo syrup, does anyone want them?

I don't like pecan pie at all because of the extreme sweetness of the store bought variety (hurts my teeth!), and my husband loves it. I tried this recipe on a whim one night (exactly as written), and it is SO wonderful, so tasty, so perfectly the right texture and sweetness, that I am now in love with pecan pie! I've made this recipe 3 times with no changes, and it comes out amazing. The omission of corn syrup must help the sweetness level become normal, because the flavor is delicious. Please try the recipe; it's even extremely simply to make/throw together while working on a weeknight dinner after a full working day (and that's no easy feat). You will thank your lucky stars.

This was ridiculously good. I didn't use any white sugar, cut the light brown sugar down to 3/4 cup and added 1/4 cup maple syrup and used 1/2 cup more pecans than the recipe asked for. I desparately wanted more than one piece, had to use superhuman self control! Everyone loved it, it will be gone by tomorrow!

I was disappointed with this recipe. It tasted like pecan pie, but had a very odd look to it. It didn't have the crusty, delicious, brown top, but almost looked like a brown foamy layer. Needless to say, I was disappointed. I covered it up with some homemade whipped cream, but I won't make it again.

All of those positive reviews and the overall rating made me think this would be a good pie. All I can figure is that those people who actually rated this recipe high either don't know what a traditional pecan pie should taste like or they're just so opposed to the Karo recipe that the think this is the ONLY and/or BEST option. To each their own. If you decide you're going to make this recipe, add the decorative pecans before you bake the pie. I IMPROVEMENTS MADE: Eliminate white sugar, reduce brown sugar by 1/4 cup and add 1/4 cup pure maple syrup. Increase pecans by 1/2 cup, crushing the additional pecans. Also used Almond milk since that's what I had on hand. Didn't think it would alter the taste or baking since it was such a small amount. Personal enhancements: First pie - 2 Tbs Jim Beam Bakers Small Batch Kentucky Bourbon 107 proof. Second pie - 3 Tbs of same Bourbon. That pie is MINE. :-D Changed oven temp to 350 degrees for first 10 minutes and reduced temperature to 300 degrees for 50 additional minutes. Pies came out looking beautiful. Crust nicely golden and top looks perfect. Could have baked them 10-15 minutes less and they probably would have been better. I actually like the consistency of the Karo syrup type of pecan pies -it's just what I'm used to. This pie was just more like a brown sugar (cake like?) consistency. The picture provided by Redponygirl will give you a fair idea what the texture inside is like.

OK, I have not made a pecan pie for over 15 years, because the pecan pie I made years ago was a total diaster (with Karo syrup). I tried this recipe and it was THE BEST! Next time I will try the recipe using dark brown sugar and an extra 1/2 cujp of pecans. Thank you for the recipe! UPDATE: I made another pecan pie today. This time I used dark brown sugar (instead of light) and an extra 1/2 cup of chopped pecans...PERFECT!

This is the recipe I have used for years as a professional pastry chef. I often add chocolate chunks for Chocolate Pecan Pie, yum! This recipe has made converts of people who otherwise would not eat pecan pie with corn syrup. Simply delicious, the easiest to make. If you're looking for a recipe to be "your pecan pie" recipe, this is it. A note, be careful not to overbake this pie.

I was never a fan of pecan pie until I tried this recipe. I love that it doesn't have the sticky gummy consistency of most pecan pies. After the pie has cooled a bit I melt about 20 caramels with 3 tablespoons heavy cream. I add 1/4 cup chopped pecans and spread the mixture over the top of the whole pie. It is awesome.

This was almost the answer to my diebetic dreams! I made this with Splenda products and it was satisfying and rich. Be sure, however that you are aware that it still contains sugar if using the Splenda blends. You should not rush this pie. Make it so it has enough time to completely cool. I started mine to bake at 350 then backed off to 300 after 10 minutes. Although my oven has a convection setting, I did not use it for this recipe; that would make a difference. I will most certainly make this pie again. My husband and dinner guest enjoyed it. It was fast and easy to make. The tip about making sure the eggs aren't cooked by the melted butter is important.

Really a nummy pie ! My only recommendations/changes: When I put the filling into the crust, it only filled it half way. So I mixed up another 1/2 c brown sugar, 4 tbs white sugar, 1 egg, 1/2 tbs flour, 1/2 tbs milk, 1 tsp vanilla and 1/2 more pecans. It filled the 'shell' perfectly and looked amazing. I followed the other suggestions of lowering the heat: 10 minutes at 350, then 40 minutes at 300...just til small cracks appeared in the surface. My family really LOVED this Pecan Pie !!

This is the most simple dessert to make ever.... And sooooo good... Baked it at 350 for 10 minutes, then 300 degrees for an hour.... Delicious... Lower temp for a bit longer time, is better.... To make it look more appealing... After 20 minutes taking it out the oven.... I made a chocolate glaze... Very simple... Melted 3 tbsp butter, 1/2 cup chocolate chips, added 1 tsp vanilla... brushed it on top of pecan pie, added more pecans, and wow... It looks like a pie from a 5 star restaurant... Just added whip cream when I served... And my bf was like... This is simply amazing... And I know I did a great job, if he tells me that he will bring it to work the next day.... Thanks so much for the simple yet absolutely Devine recipe....

WOW! I've grown up eating Pecan Pie made with Karo syrup - what a difference. It actually tastes homemade. The only change I made was to the temp. As recommended by others, start for 15 minutes at 350 and bring down to 300 for 55 minutes. The pie was the best looking Pecan Pie I had ever made. There was the slightest giggle but nothing that resting on the counter wouldn't fix. I've made several Pecan Pies and have to say this temperature is a sure way to have a great pie. Good luck and enjoy!

I used this recipe because it received such high reviews. And I am so disappointed. I followed recipe using some reviewers’ suggestions to add eggs that are at room temp and mix sugars with hot butter before incorporating other ingredients. As well I added 1 ½ cups pecans vs 1 cup pecans. The pie didn’t completely set in the center and the texture is very grainy. The appearance isn’t very appealing either. Good pecans are expensive and I don’t want someone else to waste their money as I did.

I didn't bring my recipes with me when I moved to China and was looking for a recipe as close to mine as possible and this is it. We HATE pecan pies that use any type of syrup (too sicky-sweet)and this recipe is perfect for us. I have diabetes, so used Splenda. I am from the south, and this is how the older women in my family made their pecan pies.

WOW!! So glad I tried this - for once, I didn't tweak a thing, and this was perfect! (I have to say the directions threw me briefly - it says to preheat the oven to 350, but you'll notice you cook it at 400 degrees the first 10 minutes. Simple to fix - just read the recipe through, as I almost flubbed on!) This will be my pecan pie recipe from now on (my dad LOVED it, and hubby went back for a 2nd piece, which never happens!)- thanks!

I am a huge fan of pecan pie and looked forward to creating a different version. THIS is my new recipe! I did not mention to anyone in my family that I was using a different recipe. However, everyone, especially my husband, raved about how much better this pie was. This recipe has wonderful flavor without all of the excess sweetness that corn syrup brings. You won't be disappointed! Thanks, Elaine, for a wonderful recipe!

Like another reviewer said, this pie did not hurt my teeth! Mine did NOT turn out gritty in the least as others said. I added 1/2 cup white chocolate chips, and a few Whole Pecans which I placed on the top to make it look pretty. Easy and wonderful! My pecan pie of choice from now on! The whole family loved it, disappeared quickly.

Delicious pecan pie that will change your idea of what "GREAT" pecan pie should be. No more yucky corn syrup pie ever again. This is sooo much better. Prebaked my pie shell for 7-8 minutes before filling and added about 1/2 cup more pecan halves to the top of the pie before baking. So EZ. Serve warm with vanilla ice cream. Thanks for the wonderful recipe. FYI - If you don't have time to make your own pie crust ... I've found that the Marie Callender's frozen pie shells are very good and bake up nice and flaky. Altho I usually go to the trouble of rerolling them and using my own glass pan ... no soggy bottom and company thinks it is homemade! My secret!

Delicious and sooo easy! I loved that it didn't have the traditional super syrupy texture. I did think it was still a tad too sweet but definitely a keeper. Adjustments: I lightly roasted the pecans prior to chopping them. Chopped them large and added 1 1/2 cups instead of just 1. Left out the white sugar altogether and will probably still cut the brown sugar in subsequent pies. Baked it at 400 for 10 minutes then 45 at 300 rather than 350, turned out great. I love the contrast of the nice crunchy top and chewy bottom layer.

WOW. My husband is a pecan pie addict. He loved it. Whole family devoured it in minutes. Had to make another one. I did change cook time to 55-60 minutes on 300 degree oven. Never checked pie. Took it out of oven after 58 minutes. I also added 1/2 cup more pecans. Fabulous recipe.

Yuck! This pie never set for me and I followed the directions exactly. My top wanted to burn and after cooking it for the 40 minutes, it was no where close to setting. So I kept cooking it at 10 minute intervels, and after an HOUR longer....I just gave up and dumped it in the trash.I have a temp gage in my oven, so I know it was running true to temp., so....maybe you'll have better luck. I'll stick with the tried and true.

I followed the recipe to a T and it was not moist, but very dry. The filling did not hold up well at all and I was the only one to have a piece - no one else at the Christmas feast even touched it. It was very unappetizing looking. I didn't expect it to come out so bad. I was really disappointed, especially after reading all the rave reviews. Maybe there's a reason why it's better to use corn syrup than sugar. With corn syrup, you get moisture, which is what this pie needed.

OH MY GOD!!! This was sooo good. I am the pecan pie maker in the family and always get rave reviews for it. Was wanting to try something new and with all the great reviews this had ,I had to try it. So last night at 8 pm I went for it,and boy am I glad I did. Hubby and I were laughing and joking about the outcome, finally cooked and cooled and at 10 pm we finally cut into it,and both of us were saying what I started the review with OH MY GOD,lol. Hubby agrees with other reviewer it tastes even better in the morning. We followed it to the T and it is perfect,no graininess,no crunchy sugar bits,curious if the reviewer left some lumpy hard brown sugar in theirs,that would cause a crunch,lol. Anyway TRY IT!! is all I can say,you wont be dissappointed!

Very good recipe...although if I were to rate it on the day I baked it, I would give it 3 stars. It just seemed overly sweet to me, but the next day, it was definitely 5 stars. I guess the flavor needed time to mellow out a bit. So, prepare this pie the day before you intend to slice into it...you will not be sorry! Another thing I did was follow the directions for oven temp and time, but I found that the filling was perhaps a tad too dry. I will follow other reviewers' suggestion and bake for 10 minutes at 350 and then 40-55 minutes at 300.

I followed the recipe to a tee, it was so simple and turned out perfect!

A fantastic, easy-to-make recipe. I first used a ready-made pie crust; then I used the suggestions from other reviewers of 1/2 C. Splenda and 3/4 C. brown sugar, 1 1/4 C. of pecans, and baked at 350 degrees for 15 minutes and then 300 degrees for 55 minutes. It came out perfect. My husband loved it so much he wants me to make another right away!

This recipe is great I have made it a few times and I am a real pecan lover. The first time I made it I added double the pecans....don't do this or it turns out really dry. The second time I chose not to chop the pecans and kept them whole laid on top of the pie and it was exactly what I was looking for. This recipe is nice because you don't have that sickeningly sweet taste left over nor do you feel like your shaking for the sugars. I do recommend making it a day ahead of time which give it a day to or evening to set up better.

Okay. I just posted about 6 days ago stating I was making this for a potluck at work, which was today. EVERYONE LOVED IT!!!! I got tons of emails praising me for bringing such a wonderful dessert and begging for the recipe. Many requested pecan pies as Christmas gifts and others offered to pay me to bake more. People who didn't even work in my department heard about it and came by to try it. I've made it numerous times for my family who loves it but my coworkers went crazy offer it. Awesome recipe!

Loved it! It was even better the next day. Yummy. Will definately be making it again. Thanks!

Made this pie this morning and I screwed up two things but this still turned out beautifully! Thanks for the post :-)

Wonderful! made this on Thanksgiving day, 45 min. before dinner and it was so easy. Made it as the recipe says but only add 2 tbspn. of white sugar, and still sweet enough. Even my mother-in-law, who has made the same pecan pie for over 30 years said this one was the best one she ever had. Take other review and baked it at 300º for 60 min. and turned out perfect.

I just went through my recipe box and tossed out all my Karo based pecan pie recipes because I haven't used them since I discovered this recipe. Perfect, just like it is. (I use the "no roll pie crust I" recipe with it.) Easy as pie!

Oh......My ......Lord! This came out so good! It is just like traditional pecan pie without the sickly sweet factor. I did use ready-made pie crust and altered the Temp/cook time. 350 for 15 mins, then 300 for 45 mins. Perfection!

OH WOW! I made a proper Pecan Pie!! I have tried many recipes and none have turned out like this. I have substituted Dark Corn Syrup for all kinds of syrups and nothing turned out well (I can't find Corn Syrup here in Australia). This is an awesome recipe and I will be using it as my desert choice when I have my next dinner party :-)

1st time I've ever tasted/or made pecan pie. This is a quick, simple, delicious recipe! Would recommend to anyone & plan on making & taking it to our next family get together. I followed recipe exactly as written.

I am not known for my cooking skills, and I also messed up on the 400 degrees for 10 minutes, but it still turned out great. Mine looked a little different than your typical pecan pie (no pecans visible on top), but I probably didn't do something just right. The taste was excellent.

I am surprised by all of the gleamingly positive reviews of this recipe. I am a southern gal born and bred in the middle of a pecan orchard and this is not a traditional pecan pie. The filling bakes too dry and firm--it isn't soft and runny like a classic pecan pie. And I did not overbake the pie. The top of the pie is foamy and crunchy. While this may be fine if you want a pie or tart made with pecans, don't expect it to satisfy your cravings for the pecan pie like your grandmother made. Look at the photos posted of this recipe and you will see that most of them look dry in the middle. I will definitely return to the recipe that uses corn syrup for the filling.

Really good. But very sweet. Next time I think ill cut the sugar a little. Even though pecans are kind of expensive I think at least one and a half cups is better. Also, the pecans dont rise all the way to the top with this recipe so if you want to have pecans on the top, just throw them on their before putting it in the oven. But overall very tasty, I made two for thanksgiving and one was gone before we even ate.

This is FANTASTIC. I read the rest of the reviews and the slight changes I made were: 1) toasted the pecans ahead of time (350 degrees for 9 minutes), 2) add shelled pecans on the top, and 4) baked at 350 for 15 minutes and then reduced to 300 for 50 minutes.

My family loved the pie. ( even those that aren't nut eaters) I cooked as directed expect I did lower temp as others suggested to 300 degree F. for about 55 minutes (took it out when I saw the top cracking). I included a picture.

My mom and I have tried several pecan pie recipes and have always ended up with a sticky, gooey mess. This recipe comes out perfect every time I make it. The pie sets up beautifully and it's not super-sugary like those made with corn syrup.

This pie turned out great- I'm normally not a big pecan pie fan but my husband loves it, and I even liked this recipe. I doubled the filling to fill a 10" pie.

absolutly amazingly good! :D just 2 things to say: 1. thanks VM for sending me pecans!! and 2. the calorie count doesnt include the crust because it isnt in the ingredient list! so for 1 piece of pie its like 500 calories lol (if you cut it in 8 pieces).. its really good though, a small piece goes a looong way! :)

This pie has been a huge hit and everyone who has tasted it asked me to please bake another. I salt the pecans and roast them for a few minutes before adding to the pie, and adjust the baking temperature a bit so it's not too brown on top.

This pecan pie was easy to make and so yummy to eat! It also filled my home with a delightful aroma as it baked in the oven! This is one to prepare just prior to having guests arrive if you want a warm welcome when they walk through your door!

This was delish! I made this for Thanksgiving dinner. I love the traditional flavor of pecan pie, but not too much of the thick ooey-gooey center. This pie was perfect for me! I did follow the other suggestions to cook at 350 for 15 mins then 300 for 50-55mins. I also added the sugars to the butter while it was hot to prevent a grainy texture. I did alter the recipe a bit due to ingredients I had on hand: I used dark brown sugar, buttermilk and a regular pilsbury ready-made crust. I added an extra tbs of flour and a total of 1.5cups pecans in the batter. I also sprinkled 1/2 cup of chopped pecans on top for a more traditional look(definitely toast the pecans). I refrigerated the pie before serving also. This is a keeper! Thanks Elaine!

awesome! i doubled the recipe and made two. good thing i did! i have never made a pecan pie before and i now have no reason to try any other receipe, this one is perfect! i did use the deep dish pie crust, and i did cut the temp to 350 for first 15 minutes and then 300 for 50 minutes. when i took it out i wasn't sure because it didn't look like my vision of a pecan pie in my head - but OMG, it tastes sooooooo good, and that's exactly what counts! and as it has cooled it has gotten even better!!!

I will make this recipe again. Next time however I will make doubly sure that my oven temp is exact (After the ten minutes at 400 degrees I just turned the knob on my oven down to 350 and didn't monitor the temp too much after that.) I will also take the pie out at 30 minutes and hope that will avoid the crystallization I got in this first try. The pie was delicious...I just didn't like the crunch of the sugar I got.

I am so glad I found a recipe for Pecan Pie that does not use corn syrup. This and a no bake chocolate pie were the dessert hits of this year's Thanksgiving!

Delicious! Easy! Keep an eye on it as it bakes. If the top starts cracking, it's done! I put a few pecans on top as the photos showed (but not in the directions) and next time I will put more on to cover the top, they were toasty, crisp and delicious!

My whole Family LOVES this pie. We tried several pies in order to choose the best tasting one. Evn had friends over to help make the decision. We made these pies as Christmas presents last year and this is now the only Pecan Pie I will make. How wonderful that the best tasting one, is also the easiest and uses ingredients I always have (I only used to buy corn syrup for pecan pies). I love that I can make one whenever I want. Thank you so very much Elaine!!!!

This was absolutely fantastic! I made this at the last minute for Christmas (used this recipe because I didn't have corn syrup for the usual recipe I make). I will never use the corn syrup again. Even my 60 yr old dad who has been eating the same pecan pie recipe his entire life LOVED this!! This is our new family recipe! Like another reader, don't worry about the top getting dark. It looks like it is burning but it is not.

First ever pecan pie, because i don't like the sweetness -- i LOVE this -- i used dark instead of light brown sugar, 1/2 cup extra pecans, and a sprinkling of cinnamon-sugar over the top VERY lightly ... mmmmmmm!!!

Very good! More "buttery" than the corn syrup kind and not as sweet. I followed the recipe except for using double the pecans (with whole ones on top for presentation) and it turned out beautifully. It was not grainy like another reviewer said. Nice recipe to have on hand when I don't have corn syrup on the shelf.

I've been on a quest for the perfect pecan pie recipe. I've tried about 6, and I have finally found the perfect one! It has the perfect about sweetness. Its not cloying like a lot of pecan pies. I also love the fact that I don't need corn syrup. I never use it for anything else and just end up throwing the rest away. This will definitely be my go to recipe from now on.

This is now the new Pecan Pie recipe for our family. It's so easy, no corn syrup is a major plus and it tastes great. Will never go back to the old recipe again.

AMAZING !!! For another recipe I put the white sugar in my Cuisinart to make it fine. I used that sugar, not a hint of grit. Baked at 400 for 10 min & lowered to 330 for the remainder of the time. YUM

Absolutely delicious! I am so glad I found this recipe because I don't like putting corn syrup in anthing. This pie was top notch in flavor and consistancy. I followed the prior reviews of doing 350 degrees for 10 minutes and then 300 degrees for 55 minutes. Turned out perfectly. Not too sweet, good nutty flavor, held together great (not runny). I sub'd a tbsp of bourbon whiskey for the 1 tbsp on milk... great decision on my part. My husband and I had trouble just having 1 piece!

I decided to give this recipe a whirl. I was a little afraid because I've never made pecan pie without corn syrup before and pecan pie is my favorite! Well let me tell you I will NEVER go back to corn syrup pies again. This recipe was absolutely amazing!!! I made it yesterday for our Thanksgiving dinner. I couldn't wait till Thursday so I sliced a small piece to taste and it was sooo delicious. Not sickening sweet, just sweet enough with a nice buttery flavor as well. I did add a handful more pecans because I love them so much and placed some whole ones on top. But other than that I didn't change a thing. This is now my new pecan pie recipe! Thank you so much! I will probably have to make another one because I don't think this one will last till Thursday's dinner. lol.

finally, a pecan pie WITHOUT corn syrup!! As a person allergic to corn{& any forms, thereof}, this is GREAT!!! Thank you

Absolutely the best Pecan Pie I have ever had. I followed the instructions exactly as written. It was perfectly cooked for me.

Oct.25/08....Still as awesome!! **Update--This is still the best pecan pie around. Yes the top isn't the nicest to look at, but, nevermind that. It's the FLAVOR of it that is to die for** If I could give this ten stars, I would. I never have corn syrup, so this works perfectly. This tastes amazing!! The chp nuts are definitely better. Super easy, I use my hand blender for the eggs, and butter mixing. Makes it nice and fluffy. I use the brick margarine, and you'd never know the difference. A must for dessert!!! Thanks Elaine. ***Update*** This is still by far the best tasting pecan pie I have ever had. I get asked all the time by friends and family to make this. This is the best!!!

my rating: ************! AWESOME!

I had been hesitant about trying this pie, I tend to lean toward tried and true recipes. However, a friend was looking for a less syrupy pecan pie so I bit the bullet and gave this one a shot. I am so glad I did. I am replacing my old recipe with this one. It's gooey and sweet, but not too sweet. I added a half cup more pecans and the result was perfection. People actually moaned as they bit into this one. I did allow my eggs to come to room temperature before beating. I baked at 350 for 40 minutes until I had a golden brown crust on top. You certainly won't be sorry that you tried this. I sure wasn't.

Can't wait to make this on Thanksgiving...However, I'm not a baker and need to know if the 1/2 C butter is 1/2 C butter, melted or 1/2 C melted butter..there is a difference.....does anyone know? Thanks

From what I picked off the top of the pie after it was out of the oven I could tell it was tastey. The thing is, is that the appearance is not that of a traditional pecan pie. It looks like a brown marshmellow pie with a couple of pecans in it. I followed the recipe to a T, and don't know why it came out looking this way. Maybe it's the whole beating the eggs till foamy bussiness. I hope the family is pleased when I take this to the table tomorrow for the Thanksgiving Day meal. I only decided to try it because it had such good ratings. I will stick to the "real" stuff next time.....yes,the sinful corn syrup. ^_^ ~Jess

Excellent recipe I made a half batch and made them into mini tarts for my daughters graduation.Halved it made 18 minis.

I absolutely hate corn syrup and therefore have never liked pecan pies of any kind. This will make a believer out of you - in my opinion, a true pecan pie where the pecans are the star of the pie, not the corn syrup. Just the way it should be. Absolutely the only pecan pie recipe I have ever thought really was a PECAN pie and the only one I will ever make. My husband (who loves pecan pies) said it was the best pecan pie he had ever eaten. I can not tell you how much I appreciate you posting this recipe - from the bottom of my heart, thanks a million!!

This pecan pie was the worst I've made. It was way too sweet and sugary. I went with it because of how simple it seemed to make, and it was easy to prepare but the taste left a lot to be desired. I'll stick to traditional pecan pie in the future.

I took this to an early thanksgiving party. Man was I embarressed. So dry( I followed the instructions NO changes) We ended up scooping the pecans out and eating them but I WILL never make again.

This is the best pecan pie ever! My husband, a connoisseur of pecan pies, loved it. I made this pie for a family luncheon and it was gone in less than 15 minutes! My family of picky eaters all loved this pie. I made the recipe exactly as written--no changes--and it was fantastic!

This was just awesome! My whole family loved it. I baked it at 350 for 10 mins and then 300 for the next 40. Came out perfect. Thanks for a great recipe!

Although this pie tasted real good, I missed the "chewy" texture of a traditional pecan pie. It was not as sweet as a traditional, and not very pretty to serve. I would suggest topping with pecans to make it look more presentable.

The filling was so easy to make (I used a frozen pie crust). It was delicious and not sickenly sweet like other pies I have had. I would double the amount of pecans next time though.

My husband said the pie was tasty but I had a slight problem with the top, it formed a crust which turned hard. I'm not sure why. Any suggestions on what I might have done wrong would be appreciated. I'm new to this link so I hope this is going to the right place. The recipe itself was easy to follow. I know I'm not very good at cooking so I'm sure it was something I did wrong .

BEST pecan pie ever! Have already made TWICE! Definitely better tasting than store bought "goo"...lol. I'm not a big fan of pecan pie, but this is a recipe I will make every year now & whenever I need a quick, easy & yummy treat! Thx much for sharing. :)

Fantastic recipe! So easy to make and never fails to please the crowd!

I was TOO lazy to use my regular recipe, it has several steps..anyway...made this after reading numerous reviews. Ugh...was not that happy. For one thing, there was NOT enough filling...I did like the fact that it wasn't so sweet..the old man thought it was fine. I don't understand how it could have such high ratings...I will stick to my old reliable recipe which is "pure" heaven.

This was my first attempt at pecan pie and how easy was this. I liked the fact that the pie wasn't too sweet, which is how most pecan pies are. The only thing I think I would do different next time is not chop the pecans and would add extra to the top to make a pretty presentation.

So easy and so yummy!

This is a recipe my mother-in-law always used. She's passed on now and I thought I'd never find the recipe. THANK YOU ELAINE!!! This is a family favorite. So easy to make and much less messy to eat!

This is great, not so sticky and overly sweet as most recipes. It is now my recipe of choice.

Absolutely delicious

I loved the taste of this pie. I did not give it 5 starts because of the thin unattractive layer it leaves on the top. Really would look unappetizing without some pecan halves thrown on the top part-way through baking. But, the taste is fabulous and my 2 pecan-pie loving friends really enjoyed it. For baking, I pre-heated the oven to 400 degrees and baked for 10 minutes. Then, I left the pie in the oven and turned the heat down to 350 degrees. It was done in another 25 minutes (so 35 mins total baking time) and I probably could have cooked it a little less and it would have been o.k. I think for Christmas, I will put a "spiced pecan" on each slice. I added the pecans to the top about 10 minutes before it was done. What this pie lacks in presentation, it makes up for in flavor and consistancy.

This was AMAZing!! Sweet (but not sickeningly so) and nutty and yummy. Everyone at our Thanksgiving raved about it. I think I'll take the advice of another reviewer and add chocolate chips next time too. The pie set up fine, just bake it until the crust cracks a bit. I also reduced my oven temp to 350 for 15 mins, then 300 for 50-55. This left even the store bought crust in amazing, golden brown shape.