Pecan Pie

Total Time:
1 hr 20 min
Prep:
10 min
Cook:
1 hr 10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 stick butter
  • 1 cup sugar
  • 1 cup Karo syrup
  • 3 eggs, beaten
  • 1 cup chopped pecans
  • 1 unbaked 9-inch pie shell
Directions

Preheat oven to 350 degrees F.

In a saucepan, melt the butter but don't let it brown. Mix in the sugar and corn syrup and cook, stirring, over medium heat until the sugar dissolves. Stir in the eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken.

Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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4.6 136
The recipe is super easy and good, but it calls for too much butter. While it was baking in my deepest pie plate, it left a pool of melted butter at the bottom of my oven. I would halve the butter. Otherwise, it had nice texture and flavor. item not reviewed by moderator and published
I tweaked this recipe ever-so-slightly with a little spice. It is, hands down, the best pecan pie I have ever made! I actually get requests from friends to make it for them. If they only knew how easy it was to make. Thanks for sharing!!! item not reviewed by moderator and published
Once I found this recipe, I never went searching for another pecan pie recipe again! It is so unbelievably delicious!!!! I have been making it for years now and i've become famous for it! It is definitely a favorite when guests are over for dinner. However, I have had to manipulate the recipe a tiny bit. CAUTION: the eggs need to be tempered!!!! gradually whisk the hot mixture into the egg before adding all of the egg into the saucepan. Otherwise, you will have scrambled egg pie. ew. Also, I like to add a pinch of salt (to balance the sweetness), cinnamon, vanilla extract, and a hint of nutmeg. Definitely makes for a more complex and balanced flavor. item not reviewed by moderator and published
I baked this pecan pie yesterday for Thanksgiving and it turned out very delicious. I added a pinch of salt. I beat my eggs before I added it to the sugar mixture, I added a teaspoon of vanilla extract, then at the end I stirred a little light brown sugar in added glazed pecans(that's all the store had), poured it in the shell then baked as directed. The only thing my crust looked black. At first I think my family was scared to try it because of it's looks, but after the first brave person tasted it, the word got out and they ate it all up! item not reviewed by moderator and published
We made this it turned out oily I do NOT recommend this item not reviewed by moderator and published
My daughter requests pecan pie every year and this is the one I make. Easy, simple and delicious! Saw Mama Dip on TV years ago, tried the pie and it's the only one I make now. item not reviewed by moderator and published
It was a tasty recipe, but if you follow the directions as written your pie will not come out. I should have known better than to mix in the beaten eggs as the recipe calls for. Perhaps tempering them first would have helped. I poured the eggs in and they immediately scrambled. I had to pour the mixture through a strainer and then into the crust. After doing that the filling was very thin and runny and never really set quite right, but we let it cool and ate it any way. item not reviewed by moderator and published
So easy . . . so good, doesn't get any better than that. item not reviewed by moderator and published
You need to make note on the recipe that the sugar mix needs to be cooled down some before you add the eggs. My daughter was making the pie and we had to start over after the scrambled eggs... It is funny and this is how you learn item not reviewed by moderator and published
It's an interesting way to prepare this simple pie. Too much butter, though. Otherwise, very good and easy. item not reviewed by moderator and published
Best Pecan Pie my family has ever had. item not reviewed by moderator and published
It was actually a very easy recipe to follow. From the time i started the filling to actually putting it into the shell only 10 minutes had gone by! The taste was great very moist. This is a beginners recipe but it was good! item not reviewed by moderator and published
Pecan pie is a tradition in my family. I enjoy trying different recipes and have to say, this one was very disappointing. Don't waste your time with this one when there are better, tastier recipes out there. item not reviewed by moderator and published
I followed the advice of reviewers & added a pinch of salt, more pecans (didn't measure 1/2 tsp vanilla & used dark brown sugar. I did need to add foil about 45 mins into cooking baking time. This pie turned out fantastic! Tempering took a bit of time but this was a very easy recipe and I will make again! item not reviewed by moderator and published
This has great flavor and simplfies the pecan pie. item not reviewed by moderator and published
I want to start off saying I never could stand PECAN PIE and my husband would brag and brag about his mother's...well you know us daughter in laws have to do something better so I saw this recipe on the Food Show I guess 5 or 6 yrs. ago and the woman that made it was so sweet and knowledgeable I just had to try. Well it was Thanksgiving and I made it and needless to say my husband of 23yrs. paid me the biggest complement..."Honey, that's the best PECAN PIE I have ever had and I mean EVER!" I still make it today. So thanks for posting. item not reviewed by moderator and published
I never liked pecan pie, it's way too sweet for me...but after reading so many great reviews, I decided to give it a try. I followed the recipe but instead of one, I added two cups of pecan (and of course, I toasted it first ^_^ I made pie crust from the scratch using Paula's recipe and it turned out to be the best pecan pie I've ever had! I just couldn't stop eating it! I didn't have any problem about too much filling for the 9" pan though (and I added one extra cup of pecan! item not reviewed by moderator and published
I chose this recipe to make two of these pies for two different dinners on the same day. I should have just gone to Betty Crocker cookbook. This recipe was so greasey and the crust stuck to the pie pan, it was horrible. item not reviewed by moderator and published
Added a 1/4 cup of molasses to give it a richer flavor. item not reviewed by moderator and published
Made for Thanksgiving.. Now for Christmas!! Good recipe but WAY to long cooking time... adjust to about 45/50 minutes depending upon your oven.. Agree with other reviews, pinch of salt and brown sugar (light instead of regular sugar and about 1 1/2 to 2 cups pecans (preference really don't have to chop either if you choose! Watch out when adding eggs don't want scrambled eggs in your pie!!! Enjoy :- item not reviewed by moderator and published
ADD A PINCH OF SALT, HALF CUP PECANS, HALF TABLESPOON VANILLA AND USE LIGHT BROWN SUGAR INSTEAD OF WHITE SUGAR AND MOST IMPORTANTLY-TEMPER INITIAL MIXTURE BEFORE ADDING EGGS OR YOU WILL HAVE REALLY SWEET SCRAMBLED EGGS. BEST PECAN PIE RECIPE EVER!!! TENT PIE WITH FOIL LATE IN COOKING TO PREVENT OVER-BROWNING. GLASS PIE PLATE WORKS BEST. item not reviewed by moderator and published
I love pecan pie, the one from the store was too sweet, so I chose this because it looked so easy and I had most of the ingredients, but it is poorly written recipe, I wish I have read the reviews first.. I knew the mix has to be cool before adding the eggs, even simple cook would write that before publishing a recipe, I used splenda and agave, vanilla and cinnamon (can't imagine eggs without them), doubled the pecan, also it doesn't say if the pecan has to be on the top or mixed in, 1h was too long, 40 min and it was almost burned,, the results, ofcourse mine looked nothing like a pecan pie, but I will try again, the taste was good, still too sweet , also nothing like a pecan pie, but it was worth it.. I will try it again with adjustments. item not reviewed by moderator and published
excellent i made this with 2 cup pecans, and for thanksgiving and i will be making it again for christmas everyone loved it item not reviewed by moderator and published
Great results! item not reviewed by moderator and published
It was so easy and delicious. It was rich and smooth and went great with homemade ice cream. I added a 1/4 tsp. of salt and an extra cup of pecans and we all loved it. My pie was done in about 55 min. at 350 F and the crust was not overdone. Out of 3 desserts this Thanksgiving this one was the most talked about. item not reviewed by moderator and published
DO NOT be tempted to adjust the temperature down and lengthen cooking time in order to minimize carmelization on the top...it will only overcook your crust, and undercook your filling. (Even with foil and ring covers). DO...adjust with the 1/2 white 1/2 dark brown sugar, 1/2 light 1/2 dark corn syrup, temper your eggs, add 1/4 tsp salt, add 1 tsp vanilla, 1 TBS really good small batch bourbon(like Maple Hill)increase your pecans and TOAST them.... These adjustments work wonderfully to give great flavour and wonderful depth to the dish. But do cook at 350 F and DO check at around 40min. ...most likely most people will find this pie is done between 45-50 min. item not reviewed by moderator and published
This was so easy and my husband loved it...I ran out of pie pans due to other pies I was making for holidays. I used cup cake pan and made mini pecan pies they turned out great. I did add a few more pecan's to it but not too many maybe 1/2 cup. item not reviewed by moderator and published
This recipe is awesome!!! Make sure yout tempure the eggs before adding to the butter/sugar mix!!! item not reviewed by moderator and published
this was my first time making pecan pie....and it was great! i used 1/2 cup of white sugar and 1/2 cup brown sugar. I added a pinch of salt and a teaspoon of vanilla. I heated the mixture until the sugar granules melted...let it cool...added the eggs and the pecans (2 cups instead of 1) let it bake..and it was absolutly delicious!!! I am so glad to have found such a great recipe:) item not reviewed by moderator and published
Some tips: Make sure not to cook the eggs in the saucepan. Only do this in the saucepan: melt the butter but don't let it brown. Mix in the sugar and corn syrup and cook, stirring, over medium heat until the sugar dissolves. After that, take it off the heat because than the eggs will cook which is wrong. The other issue I encountered was how to know whether the pie is cooked all the way. If you don't cook it all the way it will be tooo soggy. So, the best tip I have is if its too giggly than it still needs to cook. If it moves just a little bit and only in the center, than it is probably cooked. The pie will completely set after you pull it out. My husband tasted this and it was the best we have ever had and it comes out great. The top of the pecan pie was nice and crunchy. It is great!! item not reviewed by moderator and published
I followed the recipe exactly as written and used a deep dish crust. Everyone at a neighborhood gathering raved about it, in fact it was requested for our 4th of July celebration today. The only request from my group was make more! Perhaps the unhappy comments were due to too many changes to the recipe. item not reviewed by moderator and published
So I tried this pie, but I followed the advice of everybody else and used the molasses and corn syrup and the half and half sugars and vanilla. The taste of this pecan pie is so yucky. I dont know if it was the molasses or what but it does not taste like the sweet pecan pies that I am use to. So anybody that wants a sweet pecan pie do not use the suggestions. I will never use that recipe again. item not reviewed by moderator and published
I have tried many different recipes for pecan pie and all have fallen short of the perfect pie. After finding this recipe during Christmas I decided to give it a go. My guests that don't like pecan pie fell in love with it. This is simple easy and fabulous. item not reviewed by moderator and published
I read comments and add salt vanilla and use half dark and half white syrup. I have made this pie about 6 times and everyone says it is the best pecan pie they ever ate. However the last time i made it i put tinfoil over the pie the last 15 min of baking and it was even better. Would love more recipes from this source and looking for an old fashioned peanut butter pie recipe made from custard if anyone can help. item not reviewed by moderator and published
I peeked into the oven and noticed it looked like it was falling over (had another pie in there too) and when I went to grab it, the whole thing dumped over into the oven drawer, under the oven, you name it! Its the most sugary thing I have ever had to clean!! Needless to say- I had enough pie mix to make another pie and it ended up delicious....So for the previous person who said it makes too much for a 9 inch crust, well that saved my life! Other than that I followed the suggestions- I did half dark Karo and half light, and half brown and half white sugar with vanilla. I also added a pinch of almont extract. Very very good! item not reviewed by moderator and published
My first pie ever! I revised per the comments - I used the vanilla and switched out 1/2 cup of white sugar for brown. I also toasted the pecans (that was a great tip!). For one of my pies, I used 1/2 the amount of corn syrup and used maple syrup (the real kind) instead. I felt that it was a runnier and less smooth texture - but it tasted phenomenal! item not reviewed by moderator and published
This was the fastest i have ever made something to bake lil to fast when you are doing two pies at one time now lets see how it taste mmmmmmmmmmmmm taste like a southern Georgia pecan pie good!!!!! Use this recipe fast and easy to make and delicous!!!! item not reviewed by moderator and published
I just took the pie out of the oven. smells and looks great! i m waiting for it to cool. i did what many did, used half brown half white sugar. I used 1/4 c molasses and 3/4c corn syrup and also added vanilla extract and twice as much nuts. I did toast the nuts a little, not sure if i did enough. yes 50min is enough. But it's sssooooo easy!!!!! anyone can do it!!! item not reviewed by moderator and published
I followed the directions exactly...it was delicious! item not reviewed by moderator and published
Like other reviewers, I made a few revisions. I used half white sugar and half dark brown sugar. I also added 1 tablespoon of brandy and 1 teaspoon of vanilla to the butter/sugar mixture. I also started checking on the pie at around 40 minutes. I ended up only cooking it for 50 minutes. It was delicious! Someone mentioned that you need to cool the hot stuff down before adding the eggs, but I don't agree. I simply took the butter/sugar off the heat and tempered it by whisking in a little of the beaten eggs at a time. Turned out fine. One comment I do have to make is that I used a frozen ready-to-bake 9" crust and this recipe made WAY too much filling for it. Next time, I will use a deep dish crust instead. item not reviewed by moderator and published
This receipe wtih the vanilla and sugar alterations from one of the other reviewers is the best recipe for pecan pie I have found. When I baked the pie it took an hour to cook in my jenair oven and was still just a bit oozy when cut. But my family LOVED the results, and it was gone long before my "famous" pumpkin pie. I will be making this again for Christmas for sure! item not reviewed by moderator and published
I changed a few things based on what other people said, but this was a great base. Thank you. item not reviewed by moderator and published
I followed all of the posted tips: 1/4 c. maple syrup +3/4 Karo syrup, add 1 tsp. vanilla, pinch of salt, add a bit more nuts, and only bake for 40-45 min. I added dark molasses to a blend of white & brown sugar, but CUT the total amount down to 3/4c. The end result was a buttery delicious dessert that was not overly sweet. This pie was so good even my non sweet-eating husband like. item not reviewed by moderator and published
Great recipe! I used brown sugar instead. Melts in your mouth. item not reviewed by moderator and published
Make sure to add a bit of salt and a good blop of vanilla, and up the pecans to two cups...then it's outstanding. Very easy to make...but lower the temp a bit and bake a little longer, or the top is liable to caramelize, making the pie hard to cut later. item not reviewed by moderator and published
After reading many reviews I added the vanilla, used half of the syrup and added the other half with maple syrup and also used half brown sugar and half sugar. As a result of these additions I ended up with a fabulous pie. Great taste! I agree with others comments that you have to cool down the misture before adding the beaten eggs - very important. item not reviewed by moderator and published
What a fantastic dessert. It is extremely easy to prepare. I enjoy this recipe every Thanksgivings Day. item not reviewed by moderator and published
I made this recipe for the first time several years ago. It was easily the best tasting pecan pie I've made. It's got more of a buttery flavor that really cuts down on the sweetness. I cut the baking time down to 50 minutes. item not reviewed by moderator and published
Amazing recipe! Only a few variations, I used 1/2 cup white and 1/2 cup brown sugar, added a pinch of salt and a tsp of vanilla. Baked only 25 minutes in a muffin tin lined with cut rounds of premade pie crust (grease pan very well, or pre line with parchment paper). I also pressed a half pecan into the top of each mini pecan pie, it was adorable! item not reviewed by moderator and published
I have trouble with Pecan Pie. This was easy fallow recipe and all should turn out fine. Although I did use Half Corn Syrup and Half Pancake Syrup it was Very Very Good. Happy Baking item not reviewed by moderator and published
Very easy! great every time. Bake time is less than an hour actuall,y, about 45 mins. Other than that, perfect. item not reviewed by moderator and published
This is the BEST pecan pie! My family raved about it. After reading the reviews, these are the suggestions I incorporated: I toasted the pecans first- at 350 for 5 minutes. I used unsalted butter. I used 1/2 cup white sugar and 1/2 cup brown sugar. I used 1/2 cup dark and 1/2 cup light cornsyrup. I added a pinch of salt and 1 teaspoon of vanilla to the mixture. I allowed the mixture to cool down to lukewarm before adding the beaten eggs. I used a prepared DEEP DISH pie shell. I placed it on a cookie sheet and used a crust shield (or use strips of foil). It took exactly 50 minutes to bake. It was the perfect consistancy, and not too, too sweet. I have added the recipe to my personal cookbook! Thank you :) item not reviewed by moderator and published
I've made her pie crust exclusively for years. It's a Never Fail, Only Succeed Crust. I'd like to see more of Mama Dip -- Hey, Paula, your program would suit me fine because I watch Paula's Best Dishes. Mama Dip would fit right in with BEST. Thank you. item not reviewed by moderator and published
I have made this pie many times. It's so easy, I make it when we all have a craving for it. I like lots of nuts, so I add 8 oz. of chopped nuts. I use a Pillsbury ready made pie crust. Make sure you let mixture cool before you add the eggs. Cooking mixture on stovetop will help it from boiling over in shell in the oven. Make sure to check it after 45 minutes. It has never taken 1 hour to cook, it's too long! Don't forget the whip cream and hot cup of coffee! ENJOY!! item not reviewed by moderator and published
I never tried my hand at a Pie before... For some reason, I always liked to buy them. So finally, today I tried it, I used a Marie Calender Frozen Pie Crust (thanks to a contributor). Also, I used 1/4 cup Maple Syrup and 3/4 Cup of Corn Syrup (instead of a full cup of Corn Syrup), Vanilla Extract (1tsp), Eggs, Sugar. Put it all together in the oven for an hour. It was heavenly!! Now for the hardest part, its the cooling time, but after a couple of hours, its rewarding to say the least :) item not reviewed by moderator and published
I have tried this recipe sooo many times and each time the outcome was just wonderful!! Once you try it you will never get back to your store bought pies again. And as mentioned in most of the reviews do let the mixture cool down before you add the eggs, and a pinch of salt and a drop of vanilla works wonders for the recipe. item not reviewed by moderator and published
My fiance is a connaisseur of pecan pie and this one is by far his favorite!! I would suggest marie calender's pre-made pie crusts. They are close to the real thing as you can get! item not reviewed by moderator and published
This was super easy except it didn't cook as long as the directions stated. Be sure to keep an eye on the pie in case your oven cooks quicker. I did add vanilla. item not reviewed by moderator and published
I followed this recipe to a "T" and the results were less than desirable. Left in for 1 hr. and the pie was really hard and too dry. The biggest problem was that the filling actually spilled out during cooking and the liquid filling left in pan somehow fused to the bottom crust and became a candy bottom. It was impossible to even cut out of the pan. I don't understand the good reviews. Does anyone know why this happened to me? I would give it another go if I thought there was a way to improve the results. item not reviewed by moderator and published
I made this last night for a dinner party and I had people fighting over slices and at least 3 asked for the recipe! My only regret is that I didn't make one more. I definitely suggest toasting the pecans before using them. Next time make this, I will also cut the sugar by probably 1/4, but that's only because I don't like things to be too sweet. I will also use a mixture of dark and light corn syrup next time. I used the dark syrup this time, and it came out too dark for my liking. item not reviewed by moderator and published
This is easily the best pecan pie I have ever made. I cooled the mix of butter, sugar, and Karo (of which I did a mix of white, dark, and brown sugar flavors) on the stove until it was just luke-warm. Then I whisked in the eggs, added a pinch of salt and a teaspoon of vanilla. It baked in about 50 minutes. Cooking the mixture makes all the difference in the texture. No graniness, no separation of butter and sugars, no runniness, as in so many other recipes. THIS is now my only pecan pie recipe. item not reviewed by moderator and published
Just made it a few minutes ago......very easy. I did add some Vanilla to it...not too much, just a dab. Easiest PecanPie Recepie EVER! Merry Christmas!!!! item not reviewed by moderator and published
I made this for Thanksgiving 08 and it was awesome!! Am making it for Christmas and to give as a gift. Thank you Mama Dip (or whomever came up with the recipe....Junior League of La??...) Easy and tasted so wonderful Thank you!! Best wishes to all who make this wonderful old southern recipe pie! item not reviewed by moderator and published
This was the first pecan pie I have attempted to make - because they usually aren't my favorite but for Thanksgiving I decided I would. Instead of making one big pie I made individual little bite size pies. They were great - I even got a text from one of my friends that said: "I don't use omg much but Oh my god those pecan pies are incredible!" item not reviewed by moderator and published
This is a great pecan pie - the best I've had. I reduced butter to 6T. instead of 8, and took a reviewers advice by adding 1/4 tsp. of salt and 1 tsp of vanilla. I tempered the eggs, and also strained the mixture before pouring into the pie crust to catch a bit of egg that cooked. Yay Mama Dip! item not reviewed by moderator and published
I have never cook a pecan pie before and I was scared to death to try because I had heard it was hard. I tried this pie for thanksgiving dinner and it turned out great. Followed the recipe the way it was on here and I LOVED IT. Since then, I have made 3 more pies by request. I will always use this recipe and nothing else. It is so easy to make and comes out perfect everytime. I have a newer stove so it only took my pie about 50 minutes to cook. It was great. I recomend this to anyone and everyone. item not reviewed by moderator and published
This recipe was super easy to make and was delicious. The only thing I would change was that I let the crust get a little overdone. I used 1/2 brown sugar and 1/2 granulated sugar and the dark Karo as well, and the flavor was awesome! item not reviewed by moderator and published
I made this for Thanksgiving dinner and, by far, it was the best pecan pie I've ever tasted. After reading some of the reviews I tweaked the recipe, as well. Just because I had them I used about 3/4 c dark Karo and 1/4 c lite. If I didn't have both I'd go with dark. I cooled the butter, Karo, sugar mixture and also tempered the eggs and had no problem with "scrambling". I added 1/4 t. salt and 1 t. vanilla. I made the pie on Monday for the Thursday dinner and it was the most magnificent thing! Highly recommend and am throwing out any other pecan pie recipes in my recipe box! item not reviewed by moderator and published
This recipe is quite easy to make with generally satisfactory results, but the romantic notion that Momma Dip created it is not likely true. It appers t be a tradional Southern recipe well known to cooks throughout the South. It appears as "The Best Pecan Pie" (with minor additions) in the Cotton Country Collection (page 392), the cookbook of the Junior Charity League of Monroe (Louisiana) copyrighted in 1972 and received by me as a gift from my children in 1994. These substantially predate Ms. Council's paperback. A similar recipe appears in Some Like It South (Junior League of Pensacola, FL) and even in Sears Roebuck cookbook from the 30s. item not reviewed by moderator and published
I made this pie for Thanksgiving 08. ** I have the original recipe from the Mama Dip cookbook. It states to cool mixture prior to adding the eggs** I toasted the pecans first and added 1 tsp of vanillia extract. I also cooled the mixture 'completely', (in a mixing bowl, in the fridge) before adding the eggs. It was a big hit!! My grandmother said it was the best pecan pie she had eaten ever---in her entire life!! What a wonderful compliment!!! Again, If you don't want to end up with scrambled eggs, add the eggs last, to the completely cooled pecan/sugar mixture. item not reviewed by moderator and published
I had made many pecan pies, but this is the top of them. Great receipe, fast and easy, everyone love it to the point that I made it for Thanksgiving day last thursday 11-27-08 and today Saturday 11-29-08 I am making another. Food Network should test this because I think is one of the best recipes I had ever copy from FN. Thank you to the person that posted this recipe. item not reviewed by moderator and published
I had tried to make pecan pies before and they always turned out really runny so i was looking for something that seemed like it would be a little thicker instead of soupy. I was very very pleased! This was so easy to make and everyone loved it. There were three pecan pies at Thanksgiving dinner and the one i made was gone first and everyone wanted to know why i didn't bring two!! I would recommend this recipe to anyone. It was so easy that my boyfriend (who only knows how to operate the microwave) made one to take to his family. item not reviewed by moderator and published
I don't like pecan Pie.... BUT I tried this one after my family was telling me that it is the best I have made. I tried it and loved it. I did follow the tips from Julie, using brown sugar, dark corn syrup and 2 cups nuts. It is a really easy pie to make and I love that it does not have any alcohol l in it..... item not reviewed by moderator and published
This pie was good- but not great. I like the jelly, bottom part of the pecan pie the best and this one just didn't have enough. Next time, I will only use one cup of nuts instead of two. Everything else was pretty good. Easy, simple, and everyone loved it. I will use this recipe again and would recommend it to others. item not reviewed by moderator and published
I've tried so many pecan pie recipes, some with many more ingredients and more steps. None are as good as this simple recipe! item not reviewed by moderator and published
I just made this recipe for thanksgiving. It turned out great. I would just add to the recipe that you should let the hot ingredients cool before adding the eggs so that you don't cook the eggs when you add them to the recipe. Maybe some Vanilla extract would do well for this as well. item not reviewed by moderator and published
This is the best pecan pie I have ever tasted. It was so easy to prepare. My kids and husband loved it. I will always use this recipe whenever I make pecan pie. Thanks, Mama Dip! item not reviewed by moderator and published
I tweaked the recipe to improve the results. Use brown sugar in the recipe and dark corn syrup. I melted the butter with the sugar and the syrup, and when it was thoroughly combined- I added 3TB of heavy cream to create the caramel syrup. And YES, the eggs need to be tempered before you can add the caramel to the eggs!!! I also used a vanilla cognac instead of bourbon to the eggs, and added 1 more cup of pecans to the pie. It needs to bake a full 60 minutes or till the middle is puffy and firm...but it was DELICIOUS!!! item not reviewed by moderator and published
Here's the funny thing, I am not a pecan pie lover but my husband is. I decided to try this recipe. I used the dark Karo's syrup instead of the light. After I cooked it for an hour, I took it out and it looked really dark. After it cooled, I tried it and it was "crispy" so I really didn't care for it. After we ate dinner I told my husband I wasn't sure if he would like the pie. He took one bite and yelled out "it's delicious, the best pecan pie I have ever eaten"! I was shocked. Then he went back for a second piece! I think personally I might have liked it better if I would have used the lighter corn syrup but my husand absolutely loved it and told me to rate it with 5 stars! item not reviewed by moderator and published
I make two pies at a time, just be careful to add eggs slowly. We have had this pecan pie for the last 4 years or so, I had lost my copy of this and had to come looking for it, I wasn't able to find it very quickly, in fact it took a bit and I was worried item not reviewed by moderator and published
I tried this pie over the holiday and it was hit! It left the sweet potato pies a mile behind this pie was gone in an instant. Most pecan pies can be too sweet and rich, not this one it was perfect. thanks Mama Dip item not reviewed by moderator and published
Simple but wonderful. I have not made a lot of pecan pies, but this one is a perfect recipe. When ever I take this pie to a function people always call and ask me for the recipe. I tell them to look on foodnetwork and look for Mama Dip's pecan pie recipe. Easily a 5 star recipe. item not reviewed by moderator and published
Just follow the recipie! A great pecan pie the first time and every time. item not reviewed by moderator and published
The flavor is good, but the 3 eggs made the center very jelly-like. We didn't enjoy the texture. item not reviewed by moderator and published
This recipe was so easy to make. I made two of them for Thanksgiving and everyone raved about it. I recommend this to anyone who wants an easy and great tasting Pecan pie. item not reviewed by moderator and published
The filling turns out so smooth by melting the sugar and butter first. Mama Dip, a highly respected cook and national treasure, knows a good thing or two...and my pie got all kinds compliments. Note: Any cook with half a brain knows not to add cold eggs to a hot liquid without first tempering them...or allowing the liquid to cool first. Hint: go to a grocery store next time on the way to your "party" and buy a pie. item not reviewed by moderator and published
Easy to make, tempering the eggs is crucial as is baking it on a cookie sheet. A pie crust shield keeps the crust from over browning. Great taste! item not reviewed by moderator and published
great pecan pie... impressed the in-laws with this one. be careful, sixty minutes of cook time was too much for my pie and dried it out a little. i used 1/2 c. light karo syrup, 1/4 c. dark, and 1/4 c. grade a maple syrup for that old-timey feel. also be sure to temper your eggs before adding to the hot mixture! will make again. item not reviewed by moderator and published
The recipe ingredients were find, but I found the instructions to be vague and ill-advised. Nothing is mentioned about how to cool the butter/sugar mixture before adding the eggs. I attempted to temper the eggs as I added them to a slightly cooled mixture and I was still left with really gross syrupy scrambled eggs. item not reviewed by moderator and published
easy and the essence of traditional pecan pie, it's even better if you use brown sugar karo syrup!!!! item not reviewed by moderator and published
lisa Bucksport, maine item not reviewed by moderator and published
This is the pecan pie recipe, wonderful. I only made minor changes, first was to add 1/2 tsp salt to curb sweetness, and a tsp of vanilla (I put vanilla in almost everything). The real butter I used in this really came through. The filling just melts in your mouth! I live 20 mins from Mama Dip's restaurant but have never been, I guess I need to get off my keester! Thanks Mama Dip! item not reviewed by moderator and published
Stir in the eggs "NOT". After I let the hot mixture cool I had a very lovely pie. item not reviewed by moderator and published
Can someone tell me why this recipe runs through the crust and underneath? It is impossible to get out of the pie dish. Help item not reviewed by moderator and published
This is so unbelivably simple as well as SINFUL! I was really surprised at this receipe. The one I follow is a little more involved and has a bit more ingredients. Love this pie! item not reviewed by moderator and published
Excellant item not reviewed by moderator and published
This was the easiest prcan pie I have ever made and it was delicious. item not reviewed by moderator and published
This the best Pecan Pie ever. I made it for Thanksgiving and everyone loved it. I hadn't baked in years and it turned out perfect. Note: make sure the mixture is cooled down a bit before adding the beaten eggs, you don't want to cook your eggs. Also add a bit of vanilla extract for added flavor. item not reviewed by moderator and published
i have tried to make other pecan pies. They were runny and did not make a nice presentation. This was firm and looked great. The taste was delicious, too. item not reviewed by moderator and published
At first i wasnt too sure about this recipe as it did not have any vanilla in it but i decided to add 1 teaspoon of vanilla and additional cup of chopped pecans. It was a perfect pecan pie! item not reviewed by moderator and published
You missed something because I'm not sure how this would come out oily! I've made this hundreds of times...not joking.. And the only problem the first time is tempering the eggs. Make sure you temper or you have scrambled eggs. item not reviewed by moderator and published
Don't rate the original recipe poorly because you made adjustments...that is not fair. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond