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Mystery Pecan Pie Recipe

Mystery Pecan Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (340)

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Average Rating:

Total Reviews: 340

Showing 61-70 of 340

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  • on June 06, 2010

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    it was great!

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  • on May 31, 2010

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    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. :

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  • on May 27, 2010

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    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?

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  • on April 26, 2010

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    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.

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  • on March 23, 2010

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    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!!!!

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  • on March 05, 2010

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    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.

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  • on January 13, 2010

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    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!!!!!!

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  • on January 06, 2010

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    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!!!

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  • on December 13, 2009

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    THIS WAS QUICK AND EASY
    THE FAMILY LOVED IT.

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  • on November 29, 2009

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    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.

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