Pecan Pie

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This recipe is awesome. I made a few changes but it turned out wonderful. First, I used a gluten free crust from Whole Foods due to Celiac Disease. It comes frozen, so I took it out of the freezer prior to starting the process and put the filling into the cold shell.

I added 1/4 cup grade B Maple Syrup, substituted Rum for the bourbon, and cut out the vanilla (not all vanilla is GF. I also cut the sugar down to 2/3 cup: I used 1/3 cup light brown and 1/3 cup Splenda for baking. I doubled the recipe and it took 2 pies 50 minutes to bake in a 350 degree oven.

The final result was rich, warm pie with a nutty carmel flavor. Everyone loved it - even the "non-pecan pie fans".

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Super simple and delicious! This pie was much quicker than I expected it to be made. I ommitted the alchohol because I did not have any around but the pie was still full of flavor. Defintily my new go-to pecan pie recipe.

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I just made this Pecan Pie recipe for my family's Thanksgiving dinner, and it was the most delicious, I or anyone else has ever had. My mother told me it was better than her grandmothers! I can't wait to make it again.

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I follow this pie crust recipe and made 3 pies. Peacan, apple and chocolate. All 3 pies turned out awful. The crust tasted over cook and it broke into crumbs when cut. This recipe will not stay in my recipe box.

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Hey! I'm 22, and a pretty novice pie maker. This recipe looked quite confusing to begin with however after consulting my mom (the master pie maker I learned a quick trick to all that baking of the crust before putting in the filling jazz. All you have to do is refrigerate the pie for a bit, like 10 minutes, and then waterproof it, which is all that baking business is about anyway. Just rub some butter on the pie crust getting a good and even coat, then refridgerate while you make the fillling! It worked great, my crust was rich golden brown, and I actually added a tablespoon of Wild Turkey for the burbon part and it really made the pie special!!! I used Paula Deans pie crust as well. I also added the pecans on top of the pie instead of crunching them up into the filling itself. Needless to say I think I've raised my pie status up to Intermediate Pie Maker after this one! Happy Baking all!

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I used a store bought crust from Trader Joe's and only 1 tablespoon of bourbon, but followed the recipe other than that.

Almost all of the guests at my Thanksgiving table, young and old alike, agreed that this was their favorite pecan pie ever.

It was rich, buttery, sweet, and the perfect texture.

Make sure to toast the pecans and temper the eggs though!

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This is the BEST pecan pie I have ever had... and I've had my fair share of pecan pies! I love pecan pie, but it always seem so overly rich that you can't really even finish a single piece, but this recipe is great. It's super rich and decadent, but not so rich that you feel sick. I left out the bourbon altogether because my husband and I never drink, so we never have any around, but I don't think that there is any way that you could possibly improve this pie. I just used refrigerated pie dough, though, so I'm sure a homemade pie crust would make it even better. I served this last Thanksgiving, and it was such a huge hit, that I am making it again this year.

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This pie has made me famous with many! It is a much requested item by my fiance and his friends. Though if you are not a seasoned pie maker I would definitely work your way up to this one.

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My husband loves pecan pie and he usually is the one to make it. I read the reviews and wanted to try this one as a practice pre Thanksgiving dinner. I found the tips from the previous posts very helpful. I toasted the pecans and used pecan pieces rather than whole pieces. I tempered the eggs and I only used 1 tbsp of bourbon which is just right. I think 2 tbsp would have been to much unless we served it warm with ice cream. Overall this was the best pecan pie we have ever made. Boiling the brown sugar, butter and corn sugar gave it a yummy caramel flavor. Next time I will bake it and serve it immediately.

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Everyone loves this pie whenever I make it. So many of my friends have requested it that I have basically memorized all the measurements! I use my own crust recipe though, and just be careful that whatever crust you use doesn't have any cracks or your pie could end up sticking to the pan.