Pecan Pie

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Ok I have never made a pecan pie before. After making my second with some helpful hints, this came out amazing. I just bought frozen pie crust because well I don't like crust. On my first attempt (i did a trail run before thanksgiving to make it came out alright, i kept checking under the crispy topping to see it was very liquidy inside, so i kept it in oven until it solidified. Well that ruined my crust and it was sort of burnt sugar. luckily my husband loves burnt sugar desserts and ate the filing. Well I got this most helpful hint. the filing is supposed to be liquid. it solidifies as it cools, you can help that along by refrigerating the pie after it has cooled for a bit. So cooked the pie as the recipe says, let is it cool put it in the frig and it came out great, yummy, and perfect texture. very rich and great flavor. I will make this again

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This pie turned out perfect! Everyone loved it. I used a Marie
Calendars ready made freezer crust and it was delicious.

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I've never had such a bad experience with pecan pie! Everything that could go wrong with this recipe went wrong for me. I've always considered it the easiest pie - maybe my complacency was my downfall. Gave it 2 stars because must be my fault. I've never boiled the filling before - I thought maybe this made it bake faster, anyway after letting it cool (longer than 5 minutes! and while worrying that it seemed this would cook the eggs - poured all the eggs in - and they were promptly cooked. It looked like egg drop soup. I doubled the recipe - I guess there was just too much heat in the syrup. The 2 cups pecans per pie looked paltry, but when I added the filling I had a third of it left - and almost overflowed the pie pans. Also the crust was fully cooked before the filling was added- even with being at the bottom of the oven, it will be slightly burnt, even with covering.
Should have stuck with the basic pecan recipe I have that everyone likes.....

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amazing.

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I had made dozens of pie using this recipe and it never fails me. I did a few alterations though:
I reduced the brown sugar to 3/4 cup, replaced bourbon with rum as I don't have it, and baked it at slightly less than 30 minutes.

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just made this...BEST PECAN PIE EVER!!!! put it in oven for 40 minutes and it was a little too gooey but i think it just needed to sit a little longer, absolutely delicious!!!!!!!

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Love This Recipe!! It was a great hit- especially since I've never made pecan pie before. I used a frozen pie shell and more pecans than required, and the results were delicious. I also pan roasted the pecans before I added them to the brown sugar mixture.

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I LOVE LOVE LOVE this pie. I have gotten requests to bring it to differant family functions

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Simple and tasty. This was my first time making a pecan pie and it came out wonderfully. Thank you Neicy

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This was simply an easy and delicious recipe. Great texture and perfect taste. Not too sweet. A real crowd pleaser for both Thanksgiving and Christmas. Will be featured for many years to come.
--Brian (Lisa's husband