Mystery Pecan Pie

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Topping:
  • 3 eggs
  • 1/4 cup sugar
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • Pie:
  • 1 (8-ounce) package cream cheese, room temperature
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 un-baked deep-dish (9-inch) pie shell
  • 1 1/4 cups chopped pecans
Directions

Preheat oven to 350 degrees F.

Whisk topping ingredients until well combined. Set aside.

In a medium bowl using a hand mixer, mix cream cheese, sugar, salt, vanilla and egg until smooth. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Allow to cool completely before serving.


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4.5 350
This recipe has been a favorite in my family for 30 years.This was originally published as a Pillsbury Bakeoff winner.It is not a Paula Deen's recipe.I amake a little extra of the topping for more of that traditional pecan pie touch. item not reviewed by moderator and published
II love this recipe!! I made this pie Thanksgiving and they are still requesting it. I didn't change a thing. I let it sit in the fridge over night and it set perfectly. I am about to make 3 more. Thanks Paula!!!! item not reviewed by moderator and published
Followed the recipe exactly and it turned out perfect! Everyone loved it! Will be making this again! item not reviewed by moderator and published
Fantastic recipe!!! item not reviewed by moderator and published
This pie is a winner, every time, even with people who don't like nuts!!! item not reviewed by moderator and published
HAVE MADE THIS RECIPE MANY TIMES AND IT IS ONE OF OUR FAVORITES. item not reviewed by moderator and published
I'm not sure what other people, who have rated this recipe, meant by the filling being runny. I read quite a few of the reviews and almost passed on making it, but decided to just follow the recipe to the letter and see what happens. It calls for a 9-inch deep dish pie shell. I made my own pie crust using Krusteaze and only had an 8-inch deep dish pie pan. It came out perfectly. I cooked it at 350 degrees for 45 minutes and let it cool on a wire rack. It was not runny at all. It set up perfectly, and I have to say, my family absolutely loved it! I LOVE pecan pie (my favorite), but some in my family don't care for the sweetness of regular pecan pie. This made them very happy!!! This one is staying in my "go to" recipes. It's heavenly!!!!!! item not reviewed by moderator and published
I'm telling you~~this was OUT of this WORLD delicious!!! item not reviewed by moderator and published
Very tasty. Tricky recipe, though. Form the reviews I read, I followed the advice to pat the pecans into the filling a little, and spooned the liquid into the pie, vs. pouring it in. I foiled the edges to avoid burning; I raised the temp. to 375, as this seemed logical to me, based on complaints that the pie was "runny". Baked it for 1 hr. vs. 45m. and it set well. People loved the fact that it had pecans without being overly sweet and gooey. Some people settled for sharing the last few crumbs. Will definitely make it again, and maybe the next try will be a 5 star! item not reviewed by moderator and published
First time making a pie and I love it. My family love this also. However my cream cheese was at the top of the pie and the filling was at the bottom. Did I do something wrong? Anyway no one know that the pie was wrong so everyone love it..I will forever put this on my table. thank you for shearing this. item not reviewed by moderator and published
I absolutely love this pecan pie, a holiday must - I started using this recipe when it came out in the Pillsbury Bake-off Classics II cookbook page 73 Mystery Pecan Pie printed in 1981 item not reviewed by moderator and published
Perfect. I realized as putting in the oven that I've actually made this pie before. Don't know when, but it was familiar. I don't think it was this exact recipe either, so there may be more of the same out there. But...that being said, it was really easy, came together beautifully, and tastes amazing! Quick and perfect each time. Pecan pies are my favorite and you can't go wrong with cream cheese! item not reviewed by moderator and published
Very delicious and easy to make. I added walnuts too. It was a hit with my family! item not reviewed by moderator and published
I used the wrong size pie crust but overall it came out pretty good. item not reviewed by moderator and published
Very good! I changed 2 things when I made it , gave it an extra 10 mins in the oven and used dark Karo instead of light and it set just fine for me.Reading the reviews here before I made it was a huge help. item not reviewed by moderator and published
I made this recipe 2 years ago for Thanksgiving and my step-son won't allow another holiday to pass without me making it again. I just logged on to get the ingredients for my shopping list and thought I should let people know that one more person gave it a thumbs-up! item not reviewed by moderator and published
I have not made this recipe yet but plan to for Thanksgiving. In defense of Paula Deen perhaps the friend in New Orleans just failed to tell her where she got the recipe. Both recipes are the same except for a 375 degree oven. That might make the difference in the runny pie filling. Thank you Sammilou for bringing your Aunt Mary's recipe to our attention! item not reviewed by moderator and published
I"m starting to bake and I tried this recipe and my family fell in love with it!!! I love cream cheese and this recipe is superb!! item not reviewed by moderator and published
Thought this would be so much more than it was! First time adding cream cheese to a recipe & it didn't make it better. was pretty disappointed in this one!! item not reviewed by moderator and published
Everyone loved this pie. One sister who is a great baker thought it was fabulous. Another thought this was even better than regular pecan pie, and my brother-in-law ate a whole pie!!!! item not reviewed by moderator and published
This pie was amazing. I wasn't sure if I was going to like it because I am not that big on sweet desserts, but the cream cheese pulled away from the sweet just enough to make this awesome. item not reviewed by moderator and published
I got rave reviews from this pie. item not reviewed by moderator and published
I love this pie!!! Paula, as always, you did good! The only change I made was using Paula's "perfect pie crust" recipe instead of the unbaked pie shell. That's what made it double good...Paula's pie and her pie crust. item not reviewed by moderator and published
My family and I loved this pie. I used the exact measurements suggested, and baked it about 5 minutes longer than suggested. I let the pie cool for about 2 hours and it was delicious! It was gone in two days! I'll definitely be making this again soon! Thanks for the recipe! item not reviewed by moderator and published
Even though I increased the bake time, it was still a bit runny and the crust was mushy. Not very much was eaten. I probably won't make it again. item not reviewed by moderator and published
i love this recipe im gunna make it every year... item not reviewed by moderator and published
This recipe was pretty tasty. It was easy to make and the flavor was just right, not to sweet like many other pecan pies. I made it for my family on Thanksgiving and my friend informed me it was the best thing she had eaten the entire day. It will definitely be in the dessert rotation in my house. I did increase the baking time by approximately 15-20 minutes, just to ensure it wasn't runny as mentioned in many other reviews. Other than increasing the baking time, I followed the recipe exactly and it came out perfectly. item not reviewed by moderator and published
This recipe has been in my family a very long time, with some slight adjustments of course. The main thing i recommend is that you bake it MUCH longer, a least over an hour or else it WILL come out runny. The center should move some when you take it out, around the crust should be firm. item not reviewed by moderator and published
Very good! My whole family loved it! I have made it twice. The first time I didnt pour all of the syrup onto the top because I thought it would be too much. The second time I made it I poured all of it on the top and it turned out soooo much better! Very good recipe! item not reviewed by moderator and published
This pie was both beautiful and delicious! I did have to bake it longer (until the middle was set and use a pie ring on the edges to keep them from getting too dark. Used a homemade crust made with butter and this was the hit dessert of Thanksgiving. We'll make it again! item not reviewed by moderator and published
I almost didn't make this because of the reviews. Glad I didn't listen to them. This was FABULOUS!!! It turned out perfect with a perfect consistency and great balance of flavors. Will definitely make it again! item not reviewed by moderator and published
My hubby loved it more than "regular" pecan pie, and the whole family seemed to enjoy it. BUT, I used a springform pan and took two ready-made pie crusts and rolled them out into one large one to line the pan with. I par-baked the crust for 8 minutes before pouring in the cream cheese layer, then patted pecans on, and gently poured sugar/egg layer on top. Baked for 65 minutes, and the top cracked, but it still didn't taste too dry. Had to cover the edges of the crust after 45 minutes. Tried to bake until the middle didn't "jiggle" but still "moved" a little bit. item not reviewed by moderator and published
Thank you, Thank you THANK YOU!!! This pie turned out perfect. I can't say I had the experience of the other cooks on this page. I did some revisions of it up front for my own taste. instead of making one deep dish pie I made two traditional pie with the same amount of filling. I used glazed pecans instead of regular pecans for texture and flavor (I love glazed pecans. The pie set just fine and the crust was't super soft. It was a big hit at our Brosgiving (for all the guys who couldn't go home for Thanksgiving. All in all it was a great dessert. Also, very economical as I got all the needed ingredients for just over 13 dollars. I'm definitely making this again! item not reviewed by moderator and published
I was very excited to show off my pecan pie to my family but it didn't turn out as expected. The pie was very runny! item not reviewed by moderator and published
Cooked this pie 2 times this week for thanksgiving. The first one turned out runny then the 2nd pie I added 2 tablespoons of flour to the topping and 2 tablespoons of flour to the filling. And it. Turned out great!! The flour made it to not be runny. item not reviewed by moderator and published
This is a true family tradition in our home. It has been since 1964 when my aunt Mary McClain developed it for the Pillsbury Bake Off. It is not a Paula Deen recipe nor is it the recipe of some friend of hers in New Orleans. I'm glad to say that the Pillsbury website does credit Mary. As far as the consistency of the filling.....it shouldn't be runny but it doesn't set up as firm as other pecan pies. It's meant to soak into the bottom crust. Also, a nice little trick is to pour the syrup slowly over a spoon to keep from disturbing the pecans. It just comes out a little prettier. Hope everyone enjoys! The nice comments would have meant a lot to my aunt. item not reviewed by moderator and published
Followed the directions, let it sit in the fridge overnight and when I cut into the pie, the filling was completely runny and the pie crust under it soggy. ???? So dissappointed. item not reviewed by moderator and published
EVERYONE LOVES IT, SAYS IT'S SINFULLY GOOD AND THAT I SHOULD BE ASHAMED OF MYSELF FOR MAKING IT AND BRINGING IT TO WORK, BECAUSE IT'S SO GOOD. item not reviewed by moderator and published
It was delicious!!! I was expecting a denser, more rich pie than what it turned out to be, which was a pleasant surprise. As all the other reviews have said, the bottom does come out a bit runny, but it's nothing that spoils the overall taste and appearance of the pie. It's a great twist to the classic pecan pie! item not reviewed by moderator and published
The flavors were great, so I'm gonna try again but with some revisions. Mine came out too runny also even with more time in the oven but I was afraid to leave it too long and ruin the cheesey filling. The bottom crust was too soggy. Paula's recipes are always too sweet, so I reduced the sugar a bit in each half of the filling. I will blind bake the crust before filling and reduce the corn syrup in that part of the filling as I noticed my regular pecan pie recipe only uses 3/4 cup so maybe that will help with it not being so runny. I will also probably use dark corn syrup as I prefer that flavor to white. item not reviewed by moderator and published
It tasted amamzing. Although it ended up runny. Other than that you can't really go wrong with a Paula Dean recipe. item not reviewed by moderator and published
Followed the recipe to a T and while it looked beautiful, once it cooled, the middle was "runny". So I covered the pie crust edges with aluminum foil and baked it 15 minutes longer....didn't help at all???? My cream cheese mixture wasn't a thick as the picture either....I have no idea what went wrong. I'll stick with my traditional pecan pie recipe. item not reviewed by moderator and published
It is the best thing I have ever ate. item not reviewed by moderator and published
I wish I would have read the reviews first as I'm not an experienced baker. I only baked it for 45 min. and took it out because the edges were getting dark. Although it was soupy it tasted great and I'll try this one again now that I know what I did wrong. item not reviewed by moderator and published
May I start off by saying "GURL YOU PUT YO WHOLE FOOT IN DIS" So many layers... creaminest from the cream cheese rich velvetly custurd atoped roasted smoky pecans. a sweet tooth's lover delight. better than an afternoon delight. if you know what i mean. item not reviewed by moderator and published
Wow we, what a delicious pie! I am one of those people who have always passed on pecan pie because I've always thought they were too sweet. Although I love pecans, I like for mine to be chopped up and they are usually left whole in most pecan pies. What got me was the picture on this site. After I read that it had cream cheese, I decided to give it a try. I usually tweak everything to make it mine, but there was nothing for me to tweak. However, I did make a homemade crust, but that was all. This has become one of my favorite pies. item not reviewed by moderator and published
I read other reviews and it took longer to bake. Mine took 90 minutes! Put in fridge overnight and when served it, it was hard to get out of pie pan. All the good sweet stuff stayed with the crust in the bottom. Does anyone know what I did wrong? Pie tasted good. item not reviewed by moderator and published
I have made this for several yrs. Wish someone would make it for me..My husband really likes it. item not reviewed by moderator and published
AWESOME........ item not reviewed by moderator and published
Best Pecan Pie ever!!! The cream cheese layer cuts the super sweetness of a normal pecan pie. IT IS SOOOOO GOOD!!! item not reviewed by moderator and published
I made this pie tonight and I was pleased with the result. Not too sweet, just right. I will be baking this one again. item not reviewed by moderator and published
good pie!! i added a few tablespoons of bourbon to it : also i didnt see that it was supposed to be a deep dish pie crust but by using a regular pie crust i was able to make 2 pies... so one pie had the cream cheese mixture with the pecan topping and the other had the pecan topping mixed with 1/2 cup of mini chocolate chips! it worked out great because one of my friends can't eat dairy! so you can either make one big pie or 2 normal sized pies! item not reviewed by moderator and published
Delicious! This Pecan Pie recipe is wonderful. I think the cream cheese is the reason. Most pecan pie is to sweet but not this one. I added an extra egg and about 20 minutes to the baking time. item not reviewed by moderator and published
Just put the pie in the over...without Spilling! Soon awaiting the 38 more minutes in cook time and anxious to surprise my babe who loves him some pecan pie! item not reviewed by moderator and published
AMAZINGGGGG item not reviewed by moderator and published
it was superb..... Paula you are awesome........... item not reviewed by moderator and published
Everyone loved this pie!!!! I did have to cook it for an extra 10 minutes (and noticed many others had to expand on the cooking time as well) so make sure it's fully cooked because there is egg in it;D item not reviewed by moderator and published
Baked this at Christmas. I do believe and my husband agrees that it may be the best thing I've every tasted!!!! item not reviewed by moderator and published
I just finished baking this pie. I saw someone who reviewed this recipe say they had trouble with the bottom rising to the top. I watched the video and I noticed Paula patting down the nuts. So this is what I did: When I finished putting in the bottom cream cheese layer, I put the pie in the fridge while I mixed the topping. When I was ready, I put the nuts on top evenly, and slightly patted them down. OK READY: DO NOT POUR ON THE TOPPING!! SPOON IT ON CAREFUL OVER THE TOP. When you pour, this forces the bottom to rise to the surface. After I spooned it on careful, I baked for 55 min (at 45 min, the center was TOO liquidy). I used a pie crust ring to avoid over browning of crust. My pie looks exactly like the picture (minus the mint!). Hope this helps. At this typing, I have not eaten it yet, but I can't wait to! item not reviewed by moderator and published
this is the best pecan pie because it is not too sweet like regular pecan pie tends to be. it is a perfect balance. everyone I have made it for LOVES it. Thank you again Paula. item not reviewed by moderator and published
I made this version of Pecan Pie for Thanksgiving and EVERYONE loved it! I found it easy to make with the given directions. I only added 5 minutes to the cooking time so that was not an issue for me. I have received many requests for the recipe from family and friends. item not reviewed by moderator and published
I made two of these pies the day before Thanksgiving one for home and one to the fire department with my son-in-law. The one I made for home was gone before Thanksgiving Day. It was delicious. I have made and eaten pecan pies for years and I will have to say this is my favorite. I now have two baking in the oven as I write. One is for our family and one for a friend. Love it - Thanks Paula item not reviewed by moderator and published
A dangerous dessert! I'm not even a pecan pie fan and this might now be one of my favorite desserts ever. After trying it a couple of weeks ago (because we have 6 pecan trees on our property and I needed a way to use the nuts), I'm making it for Thanksgiving dinner. For me it was like a 3-in-1 dessert - egg custard pie/cheesecake/pecan pie ALL IN ONE!! Heavenly! item not reviewed by moderator and published
My Family Loved this Pie. I think I will be making it many times in the future. Thanks Paula Deen My son said NO BUTTER IN A PAULA DEEN RECIPE unheard of. LOL item not reviewed by moderator and published
i tryed this but i mixed all the ingredents in the pie filling and layed it in the pie shell then put some chopped pecan on top and then i put the ingredents for the topping over it and cooked it for 55minutes. instead of 45min. and it came out the way paula has the picture showen of it and tasted great! item not reviewed by moderator and published
I make this pie EVERY Thanksgiving and Christmas, and my friends and family LOVE it! item not reviewed by moderator and published
This recipe does not work well! The cream cheese mixes in with the pecan pie filling no matter how carefully you pour. The cook time is also WAY off- at 45 minutes my pie was still liquid. I will not use this recipe again. item not reviewed by moderator and published
I'm not much of a baker but I followed the directions & it turned out great. I loved it. But pecan pie "purists" won't like it. My BFF's husband is one of those that didn't like it - couldn't get over the cream cheese in a pecan pie. I'll make a again. item not reviewed by moderator and published
love it item not reviewed by moderator and published
This is a great recipe. The first one I made was not very sweet, so I added 2 tbsp of butter to the pie filling and used 1 cup of sugar. I also had to bake the pie approximately 20 minutes longer than the recipe stated, so I wrapped the edges in foil so they would not get too brown. The second time around was perfect and my family enjoyed the pie. item not reviewed by moderator and published
it was great! item not reviewed by moderator and published
Paula, Paula, Paula. Your killin me! I saw this recipe on a show and knew I had to try it. I followed it specifically! When I cut into the cooled pie, the center was like soup! I didnt read the reviews before hand, but I wish I did. Other reviewers mentioned that the baking time had to be extended. Next time, I will know better. Now, the edges of the pie that were cooked, were delicious. So, anybody who tries this should extend the baking time by about 30 minutes. And, foil wrap the crust for the first 30 minutes or so, so that the edges wont burn. Although I had this problem, this pie is definitely worth trying. Oh, lastly, it was super simple to do. For a pie so tasty, it was very easy and quick to throw together. I'll forgive you Paula..................this time. :) item not reviewed by moderator and published
I havent made it yet...I have a simmuler recipe that I have been making for years...the only difference is it calls for BUTTER to be mixed in with the syrup...how could you have missed the butter Paula? item not reviewed by moderator and published
This recipe is great! I like pecan pie but it is a little to rich for me, so this pie was perfect. My only recommendation is to cook it 25-30 minutes longer, Ive made this quite a few times now and with the recommended time it comes out watery and the bottom dough is still raw so I cook it 45 minutes then cover the edges with foil and bake another 30 minutes or so. item not reviewed by moderator and published
MADE THIS FOR MY HUSBAND AND THE MEN HE WORKS WITH AND THEY ALL LOVED IT!!!! EVERYONE WANTED ME TO MAKE THIS FOR THEM. I HAVE MADE THIS PIE MANY TIMES AND EVERYONE RAVES ABOUT IT!!!! item not reviewed by moderator and published
This pie is excellent. I made it for the first time yesterday. Baking time needed to be extended about 25 minutes, and I have a very accurate oven. Not even close to being done at 45 minutes. I did bake 2 pies at the same time, so maybe that had something to do with it. Don't worry, extending the baking time did not burn the crust. Also, pie looks very different in the oven than what it does after removed and given a chance to settle. Slices and holds together nicely after it settles. The cream cheese filling gives iit a nice full rich flavor. Also, the recipe calls for "chopped" pecans. I left them in halves and the pies looked beautiful. item not reviewed by moderator and published
I was looking for a pecan pie recipe from Paula. I found this one and made it for a death in the family. I did not make just one, I made three. I got the first piece because it was new and I did not know what it tasted like. I put the first bite in and I was shocked. It was soooo good and not too sweet. Everyone said that it was very good. I will never make another homemake pecan pie. If you like cream cheese you will love this pie. Thank you Paula!!!!!! item not reviewed by moderator and published
I am no chef, but I made this one from Paula's recipe except the corn syrup which I made myself. It was delish and actually the best pecan pie I've ever eaten!!! item not reviewed by moderator and published
THIS WAS QUICK AND EASY THE FAMILY LOVED IT. item not reviewed by moderator and published
I have found that using a store brand or off-brand corn syrup does not get the result desired. The pies I made with a store brand syrup NEVER set up, stayed runny! The ones made with Karo did get firm and looked nice when sliced after completely cooling. Hope this helps. item not reviewed by moderator and published
I've been making this recipe from an old Pillsbury Bakeoff cookbook for at least 10 years. It comes out perfectly for me every time, and I was surprised to see all the reviews that say otherwise. Here are my tips, for what they're worth: --Use an oven thermometer! No sense baking a pie if the temperature isn't right. This includes waiting for the oven to reach the correct temperature before putting in the pie. --Start watching the pie at around 35 minutes. Open the door and jiggle the pie. if the middle still sloshes around, it's not done. Keep doing this every 5 minutes or so until the middle loses its jiggle. For me with a calibrated oven, this takes about 45 minutes. --I like to bake the pie crust beforehand. Perhaps I misread the directions in the cookbook all along but baking the crust makes it kind of caramelized and chewy when the pie cools.Yes, this does make it much harder to get the pie out of the pan, but I think the trade-off is worth it. item not reviewed by moderator and published
This is one of the pies I made for Christmas. It was super yummy! Everyone enjoyed it, even people who normally don't like cream cheese. I'm looking forward to making this again. Thanks for a great recipe! item not reviewed by moderator and published
I made this the night before last for a dinner with some friends last night. Everyone raved about it. I'm glad they all liked it and there was none left over. My only 'problem' was I would have liked the filling to be thicker. When the pie was sliced, it was too thin and didn't hold together. It still tasted great but I was hoping that once I cut into it, it would be what I like to call 'picture worthy' with nice firm filling instead of loose and runny. It looked store bought BEFORE it was cut though and there was still separation between the syrup and cream cheese. But I'm wondering what the problem was. Was the oven temp off? I don't think it's ever been calibrated it to see how accurate it is since it's a typical apartment type oven. Should it have baked a little longer? Altitude can't be a problem because I'm almost at sea level in CA. Anyone have any tips? item not reviewed by moderator and published
I was just going to post on here that this recipe won the $1,000 Pillsbury Cook off of '64 by Mary McClain of Little Rock, Arkansas. The 5 stars are for Mary! :) item not reviewed by moderator and published
Made this recipe for the first time to take to my work's Thanksgiving dinner. It was such a hit; I brought home an empty plate! Everyone thought it looked beautiful and tasted even better. So I will be taking this to my family's Thanksgiving and also my fiance's family's tomorrow! Super easy to make, but looks very impressive! item not reviewed by moderator and published
My son and I just finished baking this and it looks wonderful! We Cant wait to try it tomorrow! item not reviewed by moderator and published
i have served this for the past 3 thanksgivings and it's a hit!!!! everyone loves the "mystery"!!! item not reviewed by moderator and published
this worked perfectly...just make sure to check the middle before you pull it out of the oven. Mine came out a bit soupy so i just stuck it in for another 15 min and WHAM best pie ever. item not reviewed by moderator and published
This recipe is indeed Mary McClain's 1964 Prize Winner. The original recipe is in the Pillsbury Best of the Bake-Off Cookbook. She was a beautiful lady and a wonderful cook. item not reviewed by moderator and published
This recipe is the one my grandmother won the 1964 Pillsbury Bakeoff. Its a great recipe and I just want everyone to know its creator was Mary McClain Little Rock Arkansas. item not reviewed by moderator and published
This recipe was easy and and very tasty. It's not overbearingly sweet like many pecan pies. item not reviewed by moderator and published
I only started baking about 3 years ago, and this was my first pie. My father in law's favorite is pecan and I always thought it was way too sweet. But putting in the cream cheese cuts down on that. Now this is a much requested recipe and have made it at least 5-6 times. I really don't understand why some folks have had problems with this, I'm such a novice baker and it has turned out perfectly each time. Maybe they're not using deep dish pie crusts? Can't say, but this is absolutely delicious. item not reviewed by moderator and published
I would like it a little sweeter and maybe more vanilla. I love Paula, but this recipe was only "ok". However, It did make a pretty pie. item not reviewed by moderator and published
So I sure would like to know what everyone who gave this a good review did to make this pie turn out because I followed the instructions to the letter and ended up with a huge mess. My filling mixed with my cream cheese mixture when I poured the filling over it. After baking for 45 minutes it was no where near done, nor was it 30 minutes later after leaving it in there. I had really high hopes for this which made me even more disappointed. Plus, I was trying this out on my in-laws. Luckily I had a back up chocolate pie I could serve them. item not reviewed by moderator and published
I swear this is the best pie I have ever eaten! As some other review suggest, you should chill this before you eat it. Then it tastes almost like a cheesecake with pecan pie on top and who in this world can beat that?! It is so delicious, I promise if you follow the directions and you like cheesecake and pecan pie, you will absolutely fall in love! item not reviewed by moderator and published
I've made a zillion pies over the years and this is the first pie I ever made that I did not like. Pecan pie is a favorite at our house and I like to try new recipes. I'll never make this one again. No one liked it. item not reviewed by moderator and published
I have been making this exact recipe for more than 20 years and it's the only pecan pie I ever make. Paula didn't invent this, but it's delicious and I'm always asked for the recipe. item not reviewed by moderator and published
I made this pie on Christmas, and everyone loved it. I followed the recipe exactly and it came out perfect. I didn't use a deep dish pie pan, so I couldn't use all of the topping. There was probably 1/4 to 1/2 cup left, but it still made a delicious candied top. item not reviewed by moderator and published
This is the only Pecan Pie I enjoy. The trick I learned over the years was if my pie came out gooey as some claim or did not set up properly. I used medium sized eggs and have never had a problem since. This was a pie my Great Grandmother used to make and is the only for me. item not reviewed by moderator and published
I made this pie for Thanksgiving and it was a hit with everybody. It wasn't too sweet but plenty rich. I followed her directions, then chilled the pie as per some reviewer's recomendations. Yummy. item not reviewed by moderator and published
That is why it's a mystery -- the fillings change places. Your pie did what it was supposed to do. item not reviewed by moderator and published
Thank you for giving the appropriate credit for this recipe.Sorry Paula, you just can't take credit for this fabulous pie! item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond