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Pecan Pie Recipe

Pecan Pie

Recipe reprinted with permission Larry Forgione from An American Place copyright 1996

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on October 25, 2011

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    Very, very, very good. This was my first pie and I'm so glad I started out with this one. I read a lot of reviews complaining about too much filling but I didn't have that problem. I did use half the pecans to blend into a buttery mixture like one of the other reviewers and will do it that way again. I also used sorghum molasses which a friend had just made this past Saturday. I'm sure that helped. What I also liked was it wasn't even close to being runny and it wasn't overly sweet like I've heard Pecan Pies can be. Lovely recipe Mr. Forgione thank you for sharing.

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  • on December 02, 2010

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    Followed recipe to the letter and ended up with pecan soup. Way to many pecans. Did not allow the pie to bake and set correctly. Although it tasted OK would only give 1 star.

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  • on November 17, 2010

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    Five stars for taste but 4 stars for recipe as written. 5-1/2 cups of pecans is way too much for 1 9" pie crust but not quite enough for 2. It was even too much for a deep dish pie crust. The second time I made this I reduced the recipe to 3-1/2 cups of pecans. Worked much better and was still loaded with nuts.

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  • on April 01, 2006

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    This is the best pecan pie i have ever had by far. If you like alot of pecans in your pie this is the one for you!

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  • on January 24, 2006

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    It tasted ok, but there were way too many pecans. I had extra filling that I couldn't even fit in the pie shell. Pecans are expensive, and it's a bit ridiculous to have a whole extra bag that you can't even fit in there. I liked blending the pecans and putting it in the filling; it gave the recipe a nice extra pecan flavor.

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  • on December 31, 2005

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    I have never liked pecan pie before until now....My husband loves it and asked me to make it so I looked up this recipe...It smelled so good just roasting the pecans so I tried it and I was hooked.

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  • on November 29, 2005

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    This pie was a major problem. There was far too much liquid and way too many pecans. When my husband poured the filling in the 9-inch pie crust, the filling overflowed and we ended up throwing out about 1/3 of the filling.

    Furthermore, we cooked the pie for over 60 minutes and surprisingly, it was not cooked through. Problem was, because of the large amount of pecans (and their density we did not know that the center was completely liquid until we cut into it the next evening -after Thanksgiving dinner.

    The first inch around the perimeter was cooked (and tasted delicious - the rest of the pie was a runny mess that we had to throw out. At $9/bag for pecans (with only 16 oz in each bag, we had to buy 3, it was a big, expensive mistake that we won't make again any time soon.

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  • on November 29, 2005

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    This pie is well worth the effort to make it. It is the best pecan pie recipe I have ever used. BRAVO.

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  • on November 28, 2005

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    This is absolutely the best pecan pie I have ever had. It's a little more complicated to make, but worth every minute, and then some! Just fantastic!

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  • on November 25, 2005

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    Definitely for the Pecan lover. Filled with nuts. Very good.

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