Pecan Pie

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My family has loved my mom's pecan pie recipe for years, but this recipe really impressed them. They said it was the best they ever had! Thanks Ree!

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AWESOME!! My family pecan recipe is out the door - this recipe is a keeper!!! Made 3 pies for Thanksgiving - 2 regular and the other one my girls added mini chocolate chips - all 3 were fantastic!! Thanks Ree!! My whole family LOVES your recipes!!!

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i lick her food

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I went ahead and made this pie despite my frantic attempts with the crust and the filling is outstandingly delicious. I finally gave up with the crust and did an end-around move by patting the dough onto the OUTSIDE of matching size pie tins, let them chill, then turned them upside down INTO the regular pan, fluted the edges and stuck them right into the freezer. When time to bake, allowed them to come to the slightly cool stage, poured in the filling. The filling did need a much longer time to "set" properly but worked out beautifully The crust held up and did not weep or become soggy, a definite plus in the world of pies. Danselfly82, you're right about the temperamental nature of crusts and sometimes they need a personal "tweak" to suit temperature and moisture content of flour. Despite my frustration with the crust, I'd make these again because the end result was worth it. Fair is fair, the end result was great. Next time I won't be baking 10 pies at a time. <g>

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My husband and I loved this pie. It was easy to make. Thank you, Dee

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I have made the crust and pie filling several times since her blog. This is by far the best recipe for pecan pie I have ever made. I have people beg me to make this every season and off season. The pie filling for me, in Atlanta, takes a while. I cover with foil 40 minutes and bake another 30-40 minutes until the right color and movement level. It should not slush around. This is super easy and delicious. Regarding the crust. You have to make sure you create a course meal texture and you have cold water. Once you use a pastry knife, just divide and chill long enough to work with. On her blog, you use ziploc bags to flatten enough to where you can transfer the chilled dough from the bag to a floured surface or use parchment paper to roll or slide onto the pie dish. Like I said, I have made this several times w/o issues. Crust can be obnoxious if the right ratio is off and or temperature.

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I love this recipe. I thought the crust was great but be sure to add the 5 tablespoons of cold water because it isn't in the ingredient list. It only mentions it in the directions. The crust is wonderful and rolls out nicely after it is chilled for about an hour. The filling is fantastic. This is by far my favorite pecan pie recipe.

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If the crust doesn't work for you then don't use it, use your own crust....the filling is the classic of pecan pies.