Pecan Pie

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I just took the pie out of the oven. smells and looks great! i m waiting for it to cool. i did what many did, used half brown half white sugar. I used 1/4 c molasses and 3/4c corn syrup and also added vanilla extract and twice as much nuts. I did toast the nuts a little, not sure if i did enough. yes 50min is enough. But it's sssooooo easy!!!!! anyone can do it!!!

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I followed the directions exactly...it was delicious!

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Like other reviewers, I made a few revisions. I used half white sugar and half dark brown sugar. I also added 1 tablespoon of brandy and 1 teaspoon of vanilla to the butter/sugar mixture. I also started checking on the pie at around 40 minutes. I ended up only cooking it for 50 minutes. It was delicious!

Someone mentioned that you need to cool the hot stuff down before adding the eggs, but I don't agree. I simply took the butter/sugar off the heat and tempered it by whisking in a little of the beaten eggs at a time. Turned out fine.

One comment I do have to make is that I used a frozen ready-to-bake 9" crust and this recipe made WAY too much filling for it. Next time, I will use a deep dish crust instead.

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This receipe wtih the vanilla and sugar alterations from one of the other reviewers is the best recipe for pecan pie I have found. When I baked the pie it took an hour to cook in my jenair oven and was still just a bit oozy when cut. But my family LOVED the results, and it was gone long before my "famous" pumpkin pie. I will be making this again for Christmas for sure!

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I changed a few things based on what other people said, but this was a great base. Thank you.

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I followed all of the posted tips: 1/4 c. maple syrup +3/4 Karo syrup, add 1 tsp. vanilla, pinch of salt, add a bit more nuts, and only bake for 40-45 min. I added dark molasses to a blend of white & brown sugar, but CUT the total amount down to 3/4c.
The end result was a buttery delicious dessert that was not overly sweet. This pie was so good even my non sweet-eating husband like.

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Great recipe! I used brown sugar instead. Melts in your mouth.

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Make sure to add a bit of salt and a good blop of vanilla, and up the pecans to two cups...then it's outstanding. Very easy to make...but lower the temp a bit and bake a little longer, or the top is liable to caramelize, making the pie hard to cut later.

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After reading many reviews I added the vanilla, used half of the syrup and added the other half with maple syrup and also used half brown sugar and half sugar. As a result of these additions I ended up with a fabulous pie. Great
taste! I agree with others comments that you have to cool down the misture before adding the beaten eggs - very important.

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What a fantastic dessert. It is extremely easy to prepare. I enjoy this recipe every Thanksgivings Day.