Pecan Pie

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I've become more of a Natural-Nancy over the years and have stopped using corn syrup in my Pecan Pie. Instead, I dissolve brown sugar in a pan with honey. The honey will not make the same custard filling the corn syrup does, but is still gooey, bakes well, and adds great flavor.(Perhaps even better flavor This recipe is simply delicious, but if you want to have some more fun, try using Honey and your guests will keep coming back to the pie like Bees!

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This was excellent including the dough. Very easy recipe. It was a huge hit. This recipe is better than anything you can buy in the stores; not to sweet, simply perfect.

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This is the best pie I've ever made or ate. I first made this for thanksgiving and everyone loved it. I have made it a few other times since and everytime it came out delicious.

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This is the first pie that I ever baked. I used this recipe twice the first time I chopped the pecans and it was great. The second time I left the pecans whole and it was also great. I was afraid of it being too sweet but it was just right. My only deviation was a store bought crust. This recipe is so tasty and easy I would highly recomend it to anyone.

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Delish! I'm an expert cook and have made dozens of pecan pies, but was looking for one with more flavor,so tried this last night. I had many distractions while preparing and made many mistakes: had to dump the pie crust and start again with very chilled ready made crust - no pre-baking. Probably over-boiled the filling, then I forgot about the higher temp, had it at 350 for at least 5 minutes when I realized my mistake. Turned the oven to 450 for a few minutes and then back to 350 and hoped for the best. The pie came out beautifully and my guests raved. I think the filling is the best I've ever had. PS -- used a heavy hand with both the bourbon and vanilla. This will be my go-to recipe from now on.

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I just used the filling with a frozen crust. It came out so well! My entire family has grown up with pecan pies, but my dad and older brother both said this was the best pecan pie they had ever eaten. It's not as sweet-sweet as other pecan pies due to the bourbon (I used 2 tbsp of Jim Beam. They liked it so much, I made it twice in two weeks, and Dad wants me to make it again! The second time I chopped my pecans a bit finer (I used big chunks in the first one, and cutting it was a bit difficult. Oh! I also carelessly used dark brown sugar instead of light, but like I said, everyone loved it. The next time I make it, I'll try using cane syrup instead of the corn, which my aunt is allergic to.

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Hands-down, the BEST pecan pie filling I have ever had!!! I rolled a ready-made crust into a 9" pyrex glass pie dish pre-sprayed with just a little Pam, dusted the crust lightly with flour, then fluted the edges. I followed the filling instructions and ingredients exactly. The only change I made was I used dark corn syrup instead of light. I baked it for 40 minutes, on the cookie sheet as instructed, and covered the fluted edges with strips of foil the entire baking time. By spraying the glass dish with Pam, my crust did not stick, nor did the filling run during baking as some of the other recipes do. I think alot of people tend to overbake these types of pies, and many other recipes do call for 60 to 70 minutes of bake time. By baking it for just the 40 minutes with the center still somewhat loose, after setting it on the rack to cool, the filling finished setting, and was perfect. This will be my ONLY pecan pie recipe from here on out.

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My family and I do not like crust so we make our pies with out crust and u just bake it in not stick pans the same way u would with a crust. And this filling is amazing!

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This pie is excellent. I used a store bought crust though because time was limited.

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excellent except for crust. like how it dont run all over the place