Pecan Pie

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good!!!!

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I don't understand the good ratings. It's an easy recipe, and perhaps I did something wrong, but this was my least favorite pecan pie (and as a native southerner, I have tried a lot of pecan pies!. The pecan layer on the top disappeared into the crust, which was irregular and cracked. And the pie itself was generally a solid mass of pecans - too dense. I prefer the mixed texture of pecans with a semisolid or soft component, which was lacking in this pie. I guess I'll go back to karo syrup, as it's hard to mess that one up.

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Simply the best pecan pie I have ever eaten. I have been making pecan pies for years,. I have won prizes for my pies but I will never make another with syrup! This is a must try, you will be surprised.
It was easy to put together. I had dark brown sugar so that is what I used. It baked exactly for 55 minutes and came out perfect. No worries about the crust burning. Can't write enough about this pie. Will make again!

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This is the best pecan pie I have ever eaten. I am a southern girl that doesn't usually like pecan pie, but no more! I like the wonderful taste. I didn't have light brown sugar so used dark brown sugar and it was so good. This will be my pecan recipe from now on. NO MORE KARO SYRUP! :

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Yummy yummy pie!! Not as "sweet" (to me as using the "normal" corn syrups. Good one, Trisha!!

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Ok, I am from Georgia and I cut my teeth on pecan pie and I have tried many pecan pies from grandma's recipe to store bought and this by far is the very best pecan pie I have ever had the pleasure of eating. I pride myself in being a good southern cook but have never been a baker, but this pie is so easy that I made it and it turned out perfect. Every bite melts in your mouth and makes your heart and your stomach smile. It is comfort food at it finest! She has out done herself with this pie and I will never eat another one. Every recipe I have tried of hers is the same and can wind awards. She cooks every bit as good as she sings and she sings like a song bird from heaven. If I could choose my last meal on earth it would most certainly include this pie. Thank you Trisha for putting heart and soul in her songs and your cooking. I am a life time fan of both your music and your cooking!

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I have only made pecan pie from the recipeon the karo syrup bottle. I found Trisha's recipe in the People magazine. I decided to try it and it was the BEST pecan pie EVER! My husband saw it and asked if I made it....I was like "what does that mean?" He said it looked like it came from a bakery.

It was the best pie ever. I will make it again for sure and will never make a karo pecan pie again.

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Skeptical? You bet! First, just try finding a recipe for pecan pie made without corn syrup and then read the reviews and you want to run back to corn syrup. But I trusted the reviewers here and voila - the absolute best pecan pie you will ever eat! Yes, slightly different - in all positive ways. No changing temps as you bake the pie, no worrying about crust burning, no wishing you left the pie in just 10 minutes longer to set the center, no gooey, syrupy bottom of the pie, and of course, no corn syrup. The taste is similar to the Momofuku pie in NYC - just less chewy. Your whole family will be asking you for more.

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This was the best pie I have ever made or tasted. I used 1/3c white sugar instead of 1/2 and I think going down to 1/4c would be good still. I also toasted the pecans beforehand. The only thing I would do differently next time is to bake the pie crust for about 7 min or so. I like a nice brown crust and 55 min left it still a bit light, but the filling was set perfectly. It is an absolute must that you allow the pie to cool completely. It's best if made the day before serving.
My parents do not care for pecan pie but both of them raved about it.

Do not use coolwhip with this pie, the flavors do not blend well. Use whipped cream, ice cream or nothing at all and it is delicious cold or slightly heated.

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This was delicious. As a Southerner who does not traditionally like pecan pie (too sweet
and I don't like to use Karo syrup, I tried this for Thanksgiving and am already getting requests from the entire family to make it again and again and again. I added a cup or so of bittersweet chocolate chips to the bottom of the pie shell (I use Ghiradelli 60% cacao before pouring over the wet ingredients, which made this pie divine. I felt like I had to cook a little longer than 55 minutes, but that could be my oven. It's now a staple. Karo syrup is banned from my pantry, but now I can still make pecan pie!