Pecan Pie

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We love this recipe - the flavor is wonderful, and it's easy start to finish.
One small change I made the second time around was to pre-bake the pie shell for 20 minutes with pie weights, as directed, but then added the filling rather than to continue baking the shell for 10 more minutes empty. The crust was a bit over done for us when we followed the directions as written. With the shortened pre-bake, the crust was perfectly golden brown and tender.

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Best filling of any pecan pie filling I've tried, but the crust leaves much to be desired.

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Best pecan pie ever - even compared to an old southern grandma's recipe I have. I only used 1 T bourbon and will do the full 2 next time. So much taste baked out that I bet it can stand the full 2 T.

They are serious about putting it on the bottom rack. I thought I knew better and put it in my smaller top oven. Half way through baking the top had burned black so I had to throw it out and start over. It's caramelizing the sugar. DUH! I just wasn't thinking. Worked great in my full size bottom oven though.

I always put foil over the crust during the pie baking (not the par baking and would suggest doing so for this pie as the oven is a hot one. My favorite foil trick is to cut an X in the middle, peel back each corner to expose the filling and then loosely crimp the foil over the crust. Note that some other folks had issue with dark top so watch the pie and even cover the filling part way through if you need to.

All this is worth it. I will absolutely be making this pie again!

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The top got darker than I had hoped. Wish I would have covered it with foil. Delicious though!

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I used store bought thin pie crust instead of making crust. The mixture was enough to make two pies and they turned out great. Wasn't goey at all. Everyone loved it!

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This is the best Pecan Pie recipe ever!! I made it for Thanksgiving and everyone is begging me to make it again for Christmas. I made it exactly as it stated except I used dark brown sugar and definitely went with the extra Maker's Mark. YUM

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For the record: I dropped a star because I didn't think the filling had enough pecans in it. That being said, it is the most amazing pecan pie filling I've ever had if you increase the pecans to your preferred taste. I had made a bunch of individual pies in muffin tins so did not use the recipe for the crust. I also did not prebake the crust because my pies were tiny and in a metal pan. Followed the instructions for the filling exactly (using 2 Tbsp of Wild Turkey. The bourbon really brings out the vanilla flavor. When you add the liquid to the hot sugar it will boil quickly so be aware. I prefer my pecan pies with LOTS of pecans so when I added the 2 cups of pecans I did not think there were enough for my taste. I added about 5 cups of pecans total. Had leftover filling so I spread it out on a parchment lined cookie sheet in a single layer and baked at 350 for 30 minutes. It made an EXCELLENT pecan bark.

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I absolutely LOVE this recipie! I made it for my father as a father's day present and he loved it! now all my family members are making orders. I made a pecan pie with this recipe for my grandfather and he said that it was the best pecan pie he ever had, and he used to own a bakery. Do not forget all the steps, for tht is the secret why this pie is so good. do not forget the eggs! i almost forgot them, but remembered just in time!

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First time making a pecan pie and it turned out great. This is a very simple recipe to follow. I made no changes. I noticed some reviewers recommended decreasing the amount of sugar. I meant to do the same but forgot at the last minute. Anyway, I think the sweetness turned out great as is, some people even commented that they normally don't like pecan pie because it's overly sweet but they really enjoyed this pie.

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Best pecan pie I ever made/ate! Everything from the crust to the filling was perfect. A little time consuming to make, but well worth it in the end... A definite favourite in my house!