This is a wonderfully rich, Southern pecan pie recipe that is the best I've tried!
This is a wonderfully rich, Southern pecan pie recipe that is the best I've tried!
I made this recipe as directed and it didn't turnout as well as I had hoped. I didn't want to give up on this recipe, so I made it again and tweaked the recipe using brown sugar and light corn syrup. This made a big difference and is the pecan pie I was looking for. I won't go back to my old recipe again.Read More
I have been making pecan pie since I was 13. I have a GREAT recipe that I have always used and it always comes out perfect. I thought I'd try a different recipe just for the fun of it so I tried this one. I made it for Thanksgiving and followed the recipe word for word. I don't know what went wrong but the top crusted over and the middle never set. I threw the whole thing away. I would have been mortified to serve it. Lucky, I had made some outstanding pumpkin pies so we were okay (although hubby was disappointed- Pecan's his favorite). I will stick with my other recipe for sure.Read More
I made this recipe as directed and it didn't turnout as well as I had hoped. I didn't want to give up on this recipe, so I made it again and tweaked the recipe using brown sugar and light corn syrup. This made a big difference and is the pecan pie I was looking for. I won't go back to my old recipe again.
I have made this pie a number of times and the taste is always outstanding. I have learned a few tricks of the trade, though. 1) Don't over beat your eggs, or it will have something of a merengue effect (and be puffy when you take it out of the oven). Do what the recipe said - just until frothy. 2) Go for two cups of pecans, and I personally add a mix of whole and half nuts. 3) In attempt to reduce sugar/calories (even if only slightly), replace the corn syrup with a sugar-free / regular maple syrup mix. 4) A tablespoon of cinnamon goes a long way. :)
Oh my, this pecan pie was outstanding! I am not too big on pecan pie, but my husband and my mother are. I mostly made it for my husband to accompany a very southern meal. He was in love with it! I too didn't have dark corn syrup on hand so I used light corn syrup and also I used 1/4 of a cup less sugar than it calls for because personally I am not too into very sweet Pecan Pie and it turned out VERY delicious. Try it!
I searched all over for a good pecan pie to purchase, and for recipes. I had all but given up until I came across this recipe. This is the one it's easy and exactly what a pecan pie should be. The only thing I added was to top the pie off with pecans halved.
This is the first time I've made pecan pie and I, along with my husband, loved it!!!! I only used 1 1/4 cup of sugar and instead of corn syrup I used maple syrup, which I think made it even better. And yes, you definitely have to wait till it cools in the fridge so it sets just right, or else it's pretty liquidy.
5 stars. I don't even LIKE pecan pie but am now a fan after eating this pie. Our older son (38) was in for a visit, so I took a chance on this pie just for him since he loves pecan pie. After his first bite he said "I could eat that entire pie!" He loved it. My two concerns are that it is messy to make, and it took me longer than 10 minutes to prepare it--not complaining but mentioning that for planning purposes. When I was bringing the ingredients to a boil while stirring constantly, the sugar started sticking to the side of the pot, and I thought I was going to have a hot mess, but I persevered and I'm glad I did. Today I used a different recipe as a test (comparison recipe uses white sugar and pancake syrup) and, while it was quick and easy, it was a totally different pie--no comparison. The test pie tasted more like an old-fashioned chess pie with pecans added. I will definitely throw out any other pecan pie recipes and replace with this one. This pecan pie recipe will be the one that becomes a family tradition. Thanks for sharing this recipe, Linda!
This was a fantastic recipe! My dad loves Pecan Pie, and I make one for him every year for Thanksgiving. I've never been satisfied with with the results and decided to try something new this year. Everyone raved! I substituted light Karo for the dark, because that's all I had in the cupboard. It was delicious! I'll definitely make it again.
I am going to try making this pecan pie (never cooked one before). I have a question tho. What happens to the pecans once you put them in the mixture? Do they rise to the top, or stay at the bottom of the pie? The pics show pecans all over the top, but no pic of the insides. If someone could just answer this for me, I'll be ready to go! Thanks for this receipe!
IMPORTANT NOTE: the 2tbs water and the 2tsp corn starch should be made into a slurry and then added as a unit. Not separately. For those who cook often, this is kind of obvious, but for those who are on autopilot and just following the recipe word for word and not really thinking about it (like I was at 7am), it's an important distinction that will help avoid having to throw out 15 min of work and heat full of tiny corn starch pellets that refuse to dissolve properly.
I have been trying different Pecan Pie recipes for over a year now (had to learn after moving to the south!). This one, by far, turned out the best! I did what other's said & didn't beat the egg's too much. I didn't have dark corn syrup so I used light. I think next time I will use brown sugar instead. The only alteration I did was I just dumped the pecans in the pie shell and then poured the egg/sugar mixture over them and cooked. I also mixed the water with cornstarch first...maybe that made the difference! VERY GOOD! Will use this recipe again!
This was a really great pecan pie. In fact, I no longer make any other recipe. This is a request from all who have tried it. It is not as syrupy and sweet as traditional pecan pie - I also put the pecans through the food processor, so I have them very fine - it makes a crunchy pecan top to a wonderful pie. YUM!
Ohhhh so good!! I made it in an 11" pie plate because my hubby likes pecan pies really thin. He ate 1/2 the pie tonite!! 2 thumbs up!!
add flour to both sides of the pie crust so the hot syrup does not go thru and stick to the pie plate; also stir water and corn syrup together before adding to other ingredients
My mother and I were looking for a good pecan pie recipe and this one did not disappoint. Mom made two pies for her cousin and he loved them. I made two for us and they turned out fantastic. This recipe is definitely a keeper. Thanks for sharing, Ms Seay.
I loved this PECAN PIE recipe....it was a lot fuller than the recipe my great-gram gave me, this was DELICIOUS!!
I just made this pecan pie for Christmas and I have to say it was the BEST pecan pie I've made to date!! Wonderful texture--stayed together well and was not too sweet. No modifications to this one! I'm a Southern Alabama girl originally and let me tell you, I've had many great pecan pies in the South--but not one of them beat this one!!! EXCELLENT!
I have to say, this pie made me really nervous when I first removed it from the oven. It was really jiggly and didn't look set up at all! But I let it cool for a good 30 minutes and it set up just fine after that. Very easy recipe, very yummy. I used the Pam's pie crust recipe from Pioneer Woman's site, it was perfect!
I have been making pecan pie since I was 13. I have a GREAT recipe that I have always used and it always comes out perfect. I thought I'd try a different recipe just for the fun of it so I tried this one. I made it for Thanksgiving and followed the recipe word for word. I don't know what went wrong but the top crusted over and the middle never set. I threw the whole thing away. I would have been mortified to serve it. Lucky, I had made some outstanding pumpkin pies so we were okay (although hubby was disappointed- Pecan's his favorite). I will stick with my other recipe for sure.
I baked for Thanksgiving and my son-in-law,Who doesn't eat sweets, requested two for Christmas.Absolutely the best pecan pie I have ever baked and this coming from a southern girl should tell you something.
The people that like pecan pie and ate this one said it was very good and they ate every slice. They did say it was very sweet, but apparently that's how it should be. The crust needed to be tented in foil for the last part of baking as it got too brown. This was very easy to make and looked very pretty.
My father actually was dissappointed when he thought that I didn't make one of these delectible pies on Christmas. He told me on Thanksgiving, the first time I tried the recipe, that it was the best he had ever had, ate half of it, and kept complimenting me. He's not one to say any dessert is 'Just right' although it usually doesn't stop him from eating anyway. I have never tried the recipe exactly as the recipe calls for, because I like to make things my own I use brown sugar and light corn syrup because I think it makes it a little more carmel flavored. Thank you so much for this recipe, it truly is the best. On a side note, my fiance loves this pie too--and he hates pecan pie!
The best pecan pie hands down!
This pie was very good, too sweet for my liking but as a tart it might get 5 stars (up the crust filling ratio) but for sweet lovers this is a must try.
I've tried many pecan pie recipes. This is my favorite. It seems richer yet not as sweet. I had to cook it a little longer for high altitude, but used the same amount of ingredients. My teeaged son asked for pecan pie for his birthday rather than cake, he commented on how good this pie was.
Delish. I did use brown sugar instead of white and light corn syrup instead of dark. Made my own crust. It was a hit by everyone.
Fantastic pie. I don't even like Pecan Pie, but I ate most of this one the first time I made it. I've made it several times, just as the recipe is written. Made my own crust this time, from the Old Fashioned Peach Cobbler recipe from this site..with the addition of a tsp of vanilla.
The only thing I changed was I mix the corn starch and cold water seperately before adding them to the mixture. Every time I bake this pie I get so many compliments and request to make more!!
Great and easy pie! My only drawback, ( and it's a small one), is that it is super sweet and rich. Definitally need coffee or Ice cream with this one. Also I took 1 c. of pecans and chopped them and added it to the filling them layered the pecans on top. It made it that much better!
My husband declared that this was the best pecan pie I had ever made. So I guess I will throw out all my other recipes!
So, my grandmother said she wanted a pecan pie this Thanksgiving. I don't like pecan pie, but thought I would make her one. I selected this recipe because it looked easy enough AND it did not contain maple syrup (blech!). I did what one reviewer said and used light karo (instead of dark) and used brown sugar (instead of white sugar) only because that was what I had in the pantry. It came out very tasty and was a HUGE hit! I will be making it again for Thanksgiving day with the other side of the family. I'm sure it will be as big a hit again! And I have to say that now I like pecan pie!
This was my first attempt at Pecan Pie. My mom's favorite pie. Made it for Christmas Dinner and it was gone first out of all the desserts ... thanks for the recipe.
Easy to make & Yummy. Don't worry if it puffs up on you while baking, it evens out as it cools. A light brush of egg wash or corn syrup for those nice shinny edges.
This was my first pie I ever made for my family and they absolutely loved it! My Mother helped by making the shell for me so I didn't have to buy one. It was superb. I followed the recipe exactly and we all really enjoyed it. We also had a scoop of french vanilla ice cream on the side. Yum!
Wonderful! Best pie ever. I did cut the sugar by using 1 cup sugar and 3/4 cup Splenda granules!
I swap the syrup and sugar, using brown sugar and light karo syrup and this is the best pecan pie I've ever had. I'll never buy another bakery pecan pie. Thanks for the recipe!
This pie is wonderful! My dad loves pecan pie and said this is the best he has ever had..high compliments coming from my dad!!! This pie is so rich and buttery. I would recommend using expensive vanilla, because you can really taste the vanilla. Thanks for sharing this recipe!
Wonderful recipe not quite as sweet as other Pecan pie recipes that call for all Kayro Syrup.
I made this on Christmas and they didn't even leave me a bite to try! I had to make it again after New Years so that I could write a review. Much better than the traditional Pumpkin Pie. I will have this again next year!
This is the first time I made pecan pie and I was always told it was difficult and tempermental to do...if that is true then this recipe is for everyone who is scared to try pecan pie :) Easy and delicious, family who claimed to hate pecan pie or nutty pies loved this one. Thanks for sharing.
I am a guy and I very seldom bake. I had a craving for a Pecan Pie for Thanksgiving and decided to try to make one rather than buy one. I tried this receipe. It was very easy to make. It tasted really good. The only reason why I rated it a four star instead of a 5 star was because it turned our a little too sweet (but Pecan Pies are supposed to be sweet...right) and it the there was less filling (not as thick) than a store bought Pecan Pie. Other than that it tasted just like a store bought Pecan Pie (which is a positive thing). I am going to try and make it again for Christmas but do a little tweeking to the recipe, like 1 1/2 the recipe for the filling, and make try something that would not make it quite as sweet. Any suggestions?
Excellent recipe, but I am adding tips below. In terms of classic pecan pie, best I ever had. But the author was a little lite on describing the process and it can be really frustrating to make. My biggest issue is that the hot syrup hits the cold eggs and becomes almost candy-like and then cannot blend in. The tips below help with that. You need a really good hand mixer for this recipe. 1. Start with two things... Get the eggs cracked so they get to room temperature. I start a pot of boiling water to help with cleanup (basically I dump that into the pot the sugar mixture was in when I am done cooking and that melts it down for easy cleaning). 2. Cut the butter into 4-8 pieces - otherwise it takes too long to melt and the sugar starts cooking. 3. Don't add the cornstarch and water straightaway or the cornstarch can cook into gel-like sheets (gross). Mix the cornstarch and water in a cup and then as soon as the butter is melted turn the heat to medium and SLOWLY A LITTLE AT A TIME add some of the cornstarch mixture and stir quickly. Then a little more. Then a little more. And so on. Do not take more than a minute doing this as the water, tiny amount that it is, is essential to not overcooking the sugar! 4. Once the cornstarch and water is in turn the heat up again. You really JUST WANT TO GET TO A BOIL. Remember, many pecan pie recipes don't have this pre-cooking (but cooking makes this one amazing!). As soon as a few big bubbles come in the middle, you are done. It wil
This Thanksgiving, I tried two pecan pie recipes to see which of the two was liked the best. This was one, and I tried another allrecipes.com recipe that used light corn syrup. This one was heads and shoulders better than the other one. It was absolutely delicious. The other one was prettier than this one, but the taste of this one was far superior. (The other recipe on its own would have been good, too, but in comparison to this one was paled.) Thank you for this great recipe. This will be a mainstay in our family for years to come.
I'm not a pecan pie fan, but my husband won't eat any kind of fruit pie. So when Thanksgiving comes around I always have to make an apple pie for me and a pumpkin or pecan pie for my husband. In the past years the pumpkin and pecan pies have always failed, but I tried this recipe this year, and my husband loved it. I was not very confident in making it, but it turned out great. I even had a few bites. My husband has already asked me to make another one.
This is a fantastic pecan pie! My husband and I thought it was one of the best we've tried. Thanks so much for sharing it!
This is a great, flexible recipe! A true keeper. I used honey and brown sugar instead of sugar and corn syrup, and toasted my pecans with a little honey and salt, upped the total nuts, and chopped half of them finely and left half whole. This thing was gone in like ONE MINUTE. I don't usually like pecan pie because I don't like the "mystery goo" gelatinous stuff between the nuts, but this one was great. I think chopping half the nuts finely really made that goo impossible to form. We live in Texas, so there are some SERIOUS pecan pie fans in me and my husband's family-- everyone said it was the best they'd ever had. Literally, everyone. That's almost impossible to achieve in this group! Thanks SO much :)
When I made this it was, at first, not what I was expecting. It didn't quite look right. I proceded to make a different pecan pie, but then I came back to this one and it was absolutely beautiful! I tasted it, and melted on the spot. My husband (who is self reportedly not a big dessert guy) tasted it, and long story short, everyone who came to dinner that night got the lesser 2nd baked pecan pie because this one was all gone. This is by far and away the MOST DELICIOUS pie I have ever tried. I guess I learned that southern pecan pie is a bit different and infinitely better, than the type I was accustomed to. Thanks so much for this recipe!
I think I died and went to pecan pie heaven..... this was AWESOME!!! Just reduced the sugar to one cup and it was still plenty sweet. I topped it with some whipped cream and acheived absolute perfection. Thanks for a great receipe Linda. I will be using it often.
I just made this recipe today. I purchased the allrecipes Thanksgiving & Christmas cookbook and when it came yesterday, this recipe just sort of "jumped out" at me. It is by far the BEST pecan pie recipe I've made - simple to prepare and delicious, and the VERY BEST pecan pie I've ever tasted. I made two pies, and very glad I did, as I'm sure everyone will love them for our Thanksgiving Day dinner tomorrow as much as I did.
Let me start off by saying this is the first pie I have ever made. This was recipe was easy. I did however use 2 cups of crushed and chopped pecans instead of the 1 1/4 cups from another review. It turned out very well. I also used Light corn syrup instead of dark just to base the sweetness. Later I baked it with dark corn syrup and it still turned out great just sweeter. All in all this was a great recipe. Thank you!
I have had several different types of pecan pie and this is by far the best yet.....
Perfection. Didn't vary the recipe at all. There wasn't a crumb left in the pie plate after dinner. I only wish I had used a homemade crust instead of store-bought- this pie deserves the best.
This is my first pecan pie and my family loved it! I am not a fan of this type of pie and prefer fruit pies, but I have to say, this was not nearly as sweet as I was afraid it would be! I halved the white sugar and added 3/4 cup of brown sugar, giving it more of a carmel taste, which was much more palatable. I also topped the pie with pecan halves, adding to the presentation. Either vanilla bean ice cream or whipped cream tops this delicious dessert off well! Must chill to set pie, so don't be daunted if it looks liquid-y out of the oven. One last thing...... edit your recipe to combine the water and corn starch and add after the sugar/ butter mixture has boiled and been removed from heat. I used a deep dish pie plate, but believe me when I say a standard 9 inch plate is plenty big enough.
This was my first pecan pie and it was both easy and delicious! My husband, who is not a big pecan pie lover, ate half of the pie!
This is a delicious recipe but be sure you use a DEEP dish pie crust or else you will end up with to much filling.
Very good! My first time baking pecan pie (or much of anything for that matter) I took it to work and everyone liked it alot. I was VERY pleased, as I am a big pecan pie lover. I just made two more to take to family Christmas dinners, and I'm sure they'll have a good turn out there too. The only thing I would change would be the pie crust... I used the kind that you just unfold into the pan, and it is good enough, but does get a little overcooked, but doesn't taste bad. I've heard others mention that they put foil over the edges, so I may try that next time. Overall, a GREAT recipe.
hi, i'm from upstate new york. i now reside in tennessee. i'm also married to a man born ad raised here. i'm talking "country". i made this pie for him & his family and they asked ME for the recipe. it was fantastic!!!!!!!!!
Although, it did turn out to be kind of a loose syruppy middle, the outside of the pie congealed. I did use Maple Syrup from Cracker Barrel which is 55% maple Syrup and 45% Cane Syrup. I bet another ten minutes and it would have been perfect for my oven. I gave it 5 stars just on the flavor alone. ( I did make my own crust )
This is a 5 star recipe! Thank you Linda for cooking the mixture first. It makes all the difference in the world. Once you have tasted this pie, you will never go back to the non cooked ones! My ingredients varied a little bit. I use 1 1/2 cups sugar, 1/2 cup corn syrup, 1/4 cup butter, 3 eggs, 1 cup pecans, 1 tsp vanilla. Thank you Linda for a great posting!
I have tried many recipes and this one is foolproof. Boiling the first few ingredients really worked. The taste was great. Highly recommended.
The flavor was excellent but for some reason the center didn't set properly so I had pecan pie soup :) it still tasted good will definately try again.
I had never made a pecan pie before, but this pie was easy to make and got RAVE reviews at Thanksgiving. It was a bit runny, however, my Aunt and Mom who are life-long pecan pie lovers both said this was the best version they had ever had (even beat out Grandma's recipe!). Because I know my family, I added an extra 1/2 cup pecans to the mix and another handful on top and it still worked great.
Absolutely perfect as written.
This is the recipe that I will be using from now on! I have always used the recipe on the back of the Karo syrup bottle, but my pies never "set up". This pie was perfect! My husband didn't believe that I baked it. I took it to work for reviews and got "two thumbs up" from each taste-tester. One of my friends even asked for the recipe. He said that it wasn't too sweet, and wasn't too syrupy - just perfect. Thanks for a great recipe!
Quick, easy, and delicious!!My husband asked why I threw the lid away...assuming it was store bought!I thought that was funny!
Very delicious and easy pie to make. Recipe asks for chopped pecans but I don't chop them. The photo has whole pecans.
It's good, but way too sweet!
If you like pecan pie as hard and heavy as concrete, this is the recipe. I was rather disappointed. I could have anchored the Titanic with this pie.
delicious and traditional. i added a few more pecans which make it extra crunchy.
I also used light corn syrup instead of dark, and everyone commented that it was much better (less sweet) than most p-pies. It took 65 minutes to cook, though.
it had a good taste to it but I needed a deeper pie crust like a deep dish. the filling covered up my pecans and gave it a hard sugar crust. You could not tell what kind of pie it was by looking at it when it came out of the oven. And I followed the instructions to the letter.
I have made this pie several times and it always comes out so good. My family likes it the best over any pecan pie I have made.
Pecan pie is our favorite and I do add bourbon to ours it's amazing! Make homemade whip cream and your in heaven. There are several variations to, I sometimes drizzle Carmel sauce while its hot and its melt in your mouth! Can't go wrong!
This was a train wreck. No one liked it and I will not make this again. Sorry.
THis was Awesome .AAAAAAAA++++++++
I love this recipe! ! its amazing my grandmother who has been making her own pies for over 60 years called me to continue making this pecan pie because it was so delicious my first time making it for her was this past thanksgiving and I'm making more today thank you!
I only had light corn syrup, so I used almost 1/4 cup but added molasses to that, probably 1T, to make 1/4 cup in total. It worked well. The recipe was easy to follow, tasted fantastic, and could easily be used to make mini pies as well. Helpful tips: The syrup cooks quickly and needs stirred, so have all your ingredients ready beforehand. The egg mixture needs tempered, so only add a tiny bit at a time to bring up the temp slowly to avoid scrambling the egg. Lastly, for a more decorative pie, after you pour the mixture into your crust, you can arrange pecan halves on the top before baking.
I actually really loved this recipe. I made a few changes based on the suggestions of others as well as a few of my own. First instead of buying an unbaked pie shell I bought frozen pastry dough that was slightly sweet and then cut the sugar down to 1 1/8 cups of which I did 5/8 brown sugar and a half cup of white. I also baked it in a tart pan so it was thin rather than the thick pecan pie you get with an unbaked pie shell and it was delicious. As it was thinner I only baked it for 40 minutes. Like others suggested I mixed the cold and cornstarch before I added it. I also left half of the pecans whole and I chopped half. I think next time I will sprinkle some cinnamon sugar over the top before I bake it. I think it could be interesting.
Super delicious. Made our Christmas special
This pie was delicious and easy to make. I read the reviews before making it and noticed that several people recommended cutting the sugar a bit to reduce the sweetness. I thought for sure that you couldn't have a "too sweet" pecan pie. However, it was VERY sweet. I think next time, I'm going to take their recommendations and reduce the sugar a bit.
I have never baked a pecan pie before and was slightly leary. This recipe is so easy and even with a purchased pie crust, it was so good! Definitely add a dollop of cool whip on top. YUM!
Flavor was incredible. But, I had the same problem with the filling that others had. It was soupy and ran out of the pie when it was cut into. Everyone still ate it and said it had a good flavor but it would have been nice if it would have came out right.
This pie is so wonderful. More pecans than any other. I tend to cook it 5-10 minutes longer than asked for here. It comes out an almost carmel candy vs pie, but everyone seems to love it best that way.
Ok, i made this pie yesterday and i don't know what went wrong. I just followed the recipe letter by letter and the result is a very hard top, beside that it took soo much time to get the inside done. Maybe i overcooked it, i don't know.
This was really good...the only thing that I did was to layer the top of the pie with pecan halves. This recipe is a keeper!
I've never been a pie baker, and this was the first one I had tried in a while. Everyone in our study group liked pecans, so I chose this one. It got rave reviews and requests for repeats! This recipe is not as sweet as most pecan pie recipes, so it made it better. Definitely worth any effort put forth on it!
Oh My!!!! pecan pie to die for -- yum yum Thought I would try to make one and decided on this recipe and so glad I did it Was wonderful .. My son keeps asking me to make another and I have Thx
This pecan pie is super easy and DELICIOUS!! I have made 3 already! I slowly heated the sugar and corn syrup mix up to boiling as to not burn the sugar. Make sure you put the pie in the oven as well because if you don't, it will be pretty liquidy. I Wouldn't change a thing!
too sweet, but very easy and good consistency!
This is the best pecan pie I think I've ever made! My husband loves pecan pie, and he definitely approved of this one. The flavor is absolutely excellent. I didn't change it much, but I did use a 1/2 cup of brown sugar, and 1 1/4 of white, which I think gave it a slightly richer flavor. It seemed to have a hard crust on top once it had cooled, but when we cut into it, the filling was baked to exactly the right consistency. One tip: I don't like making pie crusts, and I found that this filling fits perfectly into one Marie Callendar deep dish crust.
Wonderful! I made this for my dad's 75th birthday and it was a hit!! Added cinnamon and maple syrup too.
Definitely a keeper. I used light corn syrup only because I didn't have dark on hand and substituted brown sugar for the white sugar. Great recipe!!
This is the first pie that I have ever made and I am thrilled with the way it tastes-- I was actually reluctant to offer my guests remaining slices to take home, because I wanted to keep them for myself :) It's great to have found such a wonderful, easy recipe that I know I will be using for years to come! Thank you!
I've never made pecan pie before, someone else always did for family gatherings. This was easy to make, very delicious and disappeared at Thanksgiving!
I didn't try it, because it was eaten before I had the chance! Everyone raved about it. I changed the butter to margarine and the corn syrup to light because those are what I had on hand, and it still turned out great.
Love it. This was the first time ever that I tried pecan pie and it was to die for. My husband LOVES IT and wants it every week.
Great recipie, entire family loves both taste and texture. I'm not a big fan of how much sugar REQUIRED but it is a ness. evil to get the fantastic results... and they are fantastic. I also make my own crust with checkerboard top..
My first Pecan Pie was scruptious thanks to this great recipe! The filling set up nicely and this pie has just the right amount of sweetness and crunch. This pie is so good it doesn't even need ice cream. I will make this again and again. Thank you Linda for sharing this easy, delicious recipe.
Just like my grandmother's!!!