Mystery Pecan Pie

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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!

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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.

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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!

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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!

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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.

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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.

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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.

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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.

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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!

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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.