Pecan Pie

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I've never eaten such a slim slice of pie before, but its all that you need of this super-sweet super-delicious pecan pie.

The fact that I decided to make this pie says a lot for your show as well - I don't usually like any sort of nut in my pie or brownies! But I knew it would be fabulous, and it was - and made the perfect addition to our Thanksgiving dinner. Can't wait for the next big party to make it all over again!

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The taste of this Pecan pie is yummy, and, as it is Pecan pie, it is incredibly sweet. I followed the recipe exactly except I added an additional 1/4 cup of chopped pecans. I baked it at 350 degrees for 30 minutes, then covered with aluminum foil and baked for 20 more. The filling was still extremely jiggly, so per the recipe, I baked it for 15 more minutes, covered, and it was great. This pie had a rich, creamy taste - perhaps because of the butter? - and was thoroughly enjoyed by all of the Pecan pie lovers at our Thanksgiving dinner. Thank you, Ree! And I love your show.

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This is the best pecan pie my husband has EVER made. Yes, the filling was to die for. Your recipes are easy to follow and your instructions are for a home cook. Love your show and blog. Hope you have MANY seasons of Pioneer Woman.

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Amazing Pecan Pie! I wish I would have doubled this and made two - I will next time. Followed the recipe as written except I reduced the white sugar slightly. Thanks to the reviews, I increased the baking time - I baked it covered for 30 min., uncovered for 20 minutes and covered again for another 25 minutes. I love the pie crust recipe and have used it several times in the past. I use all shortening (chilled and no butter in the crust - it turns out flaky and delicious every time. This was a delicious and impressive pie that was very easy to make. Thanks, Ree for another 5 star recipe!

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I did two pies a day apart and felt like I followed the recipe to the letter, except using ready-made pie crust. Although the flavor is wonderfully carmel-like, the cake is seemingly too gooey. We are at 4500 feet, not sure if that is a problem. The pie was in the oven for 75 minutes and was "set". For fear of burning pulled pie out at the 75 minute time. Next time may use less corn syrup perhaps.

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This pie was DELICIOUS!! The filling was to die for, and the crust is....a very good crust. Thanks Pionneer Woman, for another delicious recipe.

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This recipe is perfect! The pie crust tastes amazing and is super easy! LOVE IT!!

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An amazing pecan pie! This is the second time I've made it. My grandmother would be proud. It's delicious and it tastes just like hers used to.

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I did not use the pie crust recipe because I had cut my finger the day before and did not relish the idea of rolling out dough with an open wound. I will be reviewing the filling.

The filling is delicious. It tastes just like how a pecan pie is supposed to taste It was a tad too sweet after a few bites, though, so I think I'll be cutting down on the sugar in my next pie.

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This is the best pecan pie I have ever had. It was my first time making pecan pie and it was super easy! It did take a while to bake but I just kept jiggling it until it looked more solid. Thinking about making a second one because the first one is almost gone!