Pecan Pie

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I chose this recipe to make two of these pies for two different dinners on the same day. I should have just gone to Betty Crocker cookbook. This recipe was so greasey and the crust stuck to the pie pan, it was horrible.

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Added a 1/4 cup of molasses to give it a richer flavor.

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Made for Thanksgiving.. Now for Christmas!! Good recipe but WAY to long cooking time... adjust to about 45/50 minutes depending upon your oven.. Agree with other reviews, pinch of salt and brown sugar (light instead of regular sugar and about 1 1/2 to 2 cups pecans (preference really don't have to chop either if you choose! Watch out when adding eggs don't want scrambled eggs in your pie!!! Enjoy :-

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ADD A PINCH OF SALT, HALF CUP PECANS, HALF TABLESPOON VANILLA AND USE LIGHT BROWN SUGAR INSTEAD OF WHITE SUGAR AND MOST IMPORTANTLY-TEMPER INITIAL MIXTURE BEFORE ADDING EGGS OR YOU WILL HAVE REALLY SWEET SCRAMBLED EGGS. BEST PECAN PIE RECIPE EVER!!! TENT PIE WITH FOIL LATE IN COOKING TO PREVENT OVER-BROWNING. GLASS PIE PLATE WORKS BEST.

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I love pecan pie, the one from the store was too sweet, so I chose this because it looked so easy and I had most of the ingredients, but it is poorly written recipe, I wish I have read the reviews first.. I knew the mix has to be cool before adding the eggs, even simple cook would write that before publishing a recipe, I used splenda and agave, vanilla and cinnamon (can't imagine eggs without them, doubled the pecan, also it doesn't say if the pecan has to be on the top or mixed in, 1h was too long, 40 min and it was almost burned,, the results, ofcourse mine looked nothing like a pecan pie, but I will try again, the taste was good, still too sweet , also nothing like a pecan pie, but it was worth it.. I will try it again with adjustments.

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excellent i made this with 2 cup pecans, and for thanksgiving and i will be making it again for christmas everyone loved it

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Great results!

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It was so easy and delicious. It was rich and smooth and went great with homemade ice cream. I added a 1/4 tsp. of salt and an extra cup of pecans and we all loved it. My pie was done in about 55 min. at 350 F and the crust was not overdone. Out of 3 desserts this Thanksgiving this one was the most talked about.

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DO NOT be tempted to adjust the temperature down and lengthen cooking time in order to minimize carmelization on the top...it will only overcook your crust, and undercook your filling. (Even with foil and ring covers.
DO...adjust with the 1/2 white 1/2 dark brown sugar, 1/2 light 1/2 dark corn syrup, temper your eggs, add 1/4 tsp salt, add 1 tsp vanilla, 1 TBS really good small batch bourbon(like Maple Hillincrease your pecans and TOAST them....
These adjustments work wonderfully to give great flavour and wonderful depth to the dish. But do cook at 350 F and DO check at around 40min.
...most likely most people will find this pie is done between 45-50 min.

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This was so easy and my husband loved it...I ran out of pie pans due to other pies I was making for holidays. I used cup cake pan and made mini pecan pies they turned out great. I did add a few more pecan's to it but not too many maybe 1/2 cup.