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Pecan Pie Recipe

Pecan Pie

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Average Rating:

Total Reviews: 17

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  • on January 17, 2012

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    AWESOME!!!!!

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  • on April 30, 2011

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    This is my favorite recipe for pecan pie after I made a few important changes. First, do NOT bake at 375 for an hour unless you want to burn it! Bake at 350 for 40-45 minutes. When it just has a little wiggle in the middle it is done. If you bake it until the top cracks you have overdone it. Second, I dock then parbake my pie crust for 10 minutes. And use a deep dish pie pan. Always cover the edges of the pie with foil to prevent it from over-cooking. I also vary the amounts of Steens and Karo. The last time I made this I used 3/8C Karo and 1/8C Steens. I think I am going to stick with those proportions.

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  • on December 19, 2010

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    I had a craving for pecan pie. I went to the pantry to discover I only had 1/2 cup of corn syrup and my recipe called for more. I found this recipe and am glad I did! I substituted the cane syrup for corn syrup. This pie turned out very good. Not too sweet. The main thing is that it did not take an hour. More like 40 to 45 minutes. I believe if I would have left it in for an hour it would have been burnt. I used a pie ring to cover the crust for the full cooking time and it was plenty brown. Be sure if you make this to check it early! I will make this again, next time I might even add a little extra corn syrup, maybe about a 1/4 cup for a little extra gooeyness. And maybe about 1/4 cup less pecans. Then I think it would be perfect for my taste, but very good as it is. One last tip is when I make pecan pie I always lightly flour the pie plate (I use glass or add a little flour to the bottom of the crust to keep the crust from sticking, this one did not stick at all

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  • on January 08, 2010

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    This was my first attempt with Emeril as my guide. I sent for the Steen's cane syrup and started in. I followed directions as written and noticed the end result had a lumpy texture to the filling. After comparing this recipe to others I nosticed that other recipes did not have flour in the filling. Is the 1TBSP. flour a mistake?

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  • on November 17, 2009

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    This is the BEST pecan pie that I have ever had. For a perfect crust use a glass pie plate.

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  • on November 29, 2008

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    I love pecan pie, but usually hate the overbearing sweetness, however, this pie doesn't do that. The ONLY modification I did was doubled the light corn syrup and omitted the cane syrup, as I not only couldn't find it but thought that if I did find cane syrup I probably would never use it again. Instead of serving with ice cream I made my own cinnamon whipped cream which was a hit with all of my Thanksgiving guests and my husband. My husband asked me to keep this recipe which makes me happy because I can't wait to make it again.

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  • on May 09, 2008

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    I have been on a mission to perfect the pecan pie and this recipe finally ended my mission. I have tried a dozen recipes trying to get the center firm and light in color without getting curdled. This is right on!! So good!! My husband confirmed it, the search is over. This recipe is going in my cookbook!

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  • on May 21, 2007

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    everyone in the family loved it!

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  • on April 08, 2007

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    Prior to trying this recipe, I had only eaten store bought pecan pies, and this was far superior. Considering how easy this recipe was, I see no reason to buy another store bought pecan pie.

    I could not find the 100% Sugar Cane Syrup (I have heard that this is exclusive to Southern regions, so I just used 1/2 cup light corn syrup, and it still came out really well!

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  • on March 11, 2007

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    This was great, I had never made pecan pie before but it is my dad's favorite so I tried this recipe and all I can say is Thank you!! My dad said it was the best he had so Thank you very much!!

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