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Pecan Pie Recipe

Pecan Pie

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

Showing 11-20 of 37

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  • on November 23, 2012

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    This is the best pie crust I have ever eaten! The filling was super easy and delicious! Everyone loved it!

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  • on November 23, 2012

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    This pie turned out to be one of the best pies I have ever tasted. The flavors are indescribable. I would definitely advise you to try it.

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  • on November 22, 2012

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    Make this pie!!! It was great!

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  • on November 21, 2012

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    This was a wonderful recipe. The best pecan pie I've ever eaten and the crust was amazing. I've made a lot of pie crusts but this one was the flakiest, most tender crust I've ever made. It is very important to chill the pie crust before you try rolling it out because it is a bit stickier than other crust dough that I've made. Chilling it for an hour makes it easy to work with and I had no problems with it after that. I did have to cook my pie for 70 minutes before it was set but its not really any longer than other pecan pies I've made in the past and this one tastes the best, so its worth it. Thanks for an awesome recipe!

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  • on November 19, 2012

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    Holy Moly! MAKE THIS-- NOW.. Amazing. I followed it as it, it was easy.. I am excited to make this on Wednesday!

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  • on November 18, 2012

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    I like to bake and cook, but this was my first pie. I baked it 30min covered, 20 uncovered and 13 additional covered- baked to perfection. I cut the crust ingredients in half bc i only needed one. The pie crust was impossible to roll out- it just kept sticking or tearing apart, so i just did the best i could and mushed it together in the pie pan- worked perfectly and you'd never know the difference. I also used more than a cup of chopped pecans. It came out delicious and i will be making another one this week for turkey day!

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  • on November 18, 2012

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    This is the best crust recipe! I thought it was strange to add an egg but this is such a flaky crust. I made the crust then split it in half and put it in the fridge in the shape of a disk. Meanwhile I made the filling. When it came time to roll out the dough, I found that it was a little softer than many other pie crust but it came out just perfect once baked. This is now my go to recipe for pecan pie.

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  • on November 16, 2012

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    I had a tough time with this crust. While the TV show calls for 5 TBSP cold water, the recipe does not but a note indicated the "5 TBSP water are a method" not part of the recipe. I made it today in hopes of freezing for pie making next Wednesday. The crust was impossible to work because it was TOO soft.. I chilled it, per instructions, it would not roll, kept sticking to my butcher block and to the rolling pin. Added a bit more flour.. no luck. No way I could pick it up and place into the pie pans to freeze. It was too soft. I've been baking for 50 years and am a pretty good pie maker. This defeated me. I won't waste my time again. Sorry, Bree, it didn't work for me. I see good reviews here, I didn't have that luck.

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  • on November 10, 2012

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    I have a fair amount of experience with pie making and while I have a few pecan pie recipes, Ree's is by far my favorite now. Rarely do I not make a few changes to a recipe to make it my own but this is one I feel needs no changes. Ree you nailed this one and the pie crust is now my favorite as well. By the way I do make your pie crust in the food processor(add flour and salt-pulse, add the shortening and butter-pulse till looks like peas-add egg,water and vinegar and pulse till it comes together----sooooo easy this way Thanks so much !!

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  • on November 07, 2012

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    EASY and delicious! This one's a keeper, thanks Ree!

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