Pecan Pie

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This was the best pecan pie I have ever eaten, and it was not hard to make. I did substitute liquid vanilla for the bean, but, otherwise, I made it exactly as written. A friend just asked me for the recipe....thanks FN magazine!

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my first attempt @ pecan pie, had a premade mix for the crust but used this recipe for the filling. Got from my Food Network Magazine. My family really enjoyed it.

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Really easy to make! I toasted the pecans in the oven for 10 minutes, let them cool, then made the pie. YUM!! Will save to make again for next year!

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I've been making the same pecan pie recipe for years, but wanted to give this one a try before Thanksgiving. Wow! It is the best pecan pie I've ever had; the crust was almost like shortbread, the filling was so rich with a great texture, and it had the perfect combination of chopped and whole pecans. This is my new, official Thanksgiving pecan pie recipe from now on!

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This was the best pecan pie I have eaten. My whole family loved it. The only thing I didn't follow was the vanilla bean (used vanilla extract when noted. The technique of using the foil & chilling the crust made my crust come out perfect, no overbrowning.

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Great crust!

The only thing I will change in the future is mixing the pecan halves with the sugar mix before pouring it into the crust rather than adding them to the filling once it is in the crust.