Pecan Pie

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I made this recipe for the first time several years ago. It was easily the best tasting pecan pie I've made. It's got more of a buttery flavor that really cuts down on the sweetness. I cut the baking time down to 50 minutes.

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Amazing recipe! Only a few variations, I used 1/2 cup white and 1/2 cup brown sugar, added a pinch of salt and a tsp of vanilla. Baked only 25 minutes in a muffin tin lined with cut rounds of premade pie crust (grease pan very well, or pre line with parchment paper. I also pressed a half pecan into the top of each mini pecan pie, it was adorable!

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I have trouble with Pecan Pie.
This was easy fallow recipe and all
should turn out fine. Although I did use Half Corn Syrup and
Half Pancake Syrup it was Very Very Good.

Happy Baking

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Very easy! great every time. Bake time is less than an hour actuall,y, about 45 mins. Other than that, perfect.

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This is the BEST pecan pie! My family raved about it. After reading the reviews, these are the suggestions I incorporated: I toasted the pecans first- at 350 for 5 minutes. I used unsalted butter. I used 1/2 cup white sugar and 1/2 cup brown sugar. I used 1/2 cup dark and 1/2 cup light cornsyrup. I added a pinch of salt and 1 teaspoon of vanilla to the mixture. I allowed the mixture to cool down to lukewarm before adding the beaten eggs. I used a prepared DEEP DISH pie shell. I placed it on a cookie sheet and used a crust shield (or use strips of foil. It took exactly 50 minutes to bake. It was the perfect consistancy, and not too, too sweet. I have added the recipe to my personal cookbook! Thank you :

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I've made her pie crust exclusively for years. It's a Never Fail, Only Succeed Crust. I'd like to see more of Mama Dip --
Hey, Paula, your program would suit me fine because I watch Paula's Best Dishes. Mama Dip would fit right in with BEST.
Thank you.

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I have made this pie many times. It's so easy, I make it when we all have a craving for it. I like lots of nuts, so I add 8 oz. of chopped nuts. I use a Pillsbury ready made pie crust. Make sure you let mixture cool before you add the eggs. Cooking mixture on stovetop will help it from boiling over in shell in the oven. Make sure to check it after 45 minutes. It has never taken 1 hour to cook, it's too long! Don't forget the whip cream and hot cup of coffee! ENJOY!!

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I never tried my hand at a Pie before... For some reason, I always liked to buy them. So finally, today I tried it, I used a Marie Calender Frozen Pie Crust (thanks to a contributor. Also, I used 1/4 cup Maple Syrup and 3/4 Cup of Corn Syrup (instead of a full cup of Corn Syrup, Vanilla Extract (1tsp, Eggs, Sugar. Put it all together in the oven for an hour. It was heavenly!! Now for the hardest part, its the cooling time, but after a couple of hours, its rewarding to say the least :

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I have tried this recipe sooo many times and each time the outcome was just wonderful!! Once you try it you will never get back to your store bought pies again.

And as mentioned in most of the reviews do let the mixture cool down before you add the eggs, and a pinch of salt and a drop of vanilla works wonders for the recipe.

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My fiance is a connaisseur of pecan pie and this one is by far his favorite!! I would suggest marie calender's pre-made pie crusts. They are close to the real thing as you can get!