Pecan Pie

Made this exactly as directed in the recipe except increased the pecans to 2 cups instead of the 1 1/4 the recipe calls for, because we like more nuts and less sweetness. Also, I used a deep-dish, pre-made pie crust, and the filling fit just right as it rose. The pie was amazing! Will definitely be making this again and again!

Hubby says it’s the best he’s ever had. I’d never made one where you cooked the custard first. I was surprised at how delicious it turned out.

Way too sweet. Baked 60 minutes and the filling still did not set and the crust got overbaked. Didn’t like the recipe calling to cook ingredients on stove then mix in with eggs. And, the recipe failed to explain mixing cornstarch with the cold water then add to filling. I will look for an old fashion recipe for my next attempt.

I was really, really happy with the results (and so were the family members I shared it with). It was still very liquidy at the end of the 50 minute baking time, but I suspect my oven may not be correctly displaying the temperature it is at — I gave it an additional 10 minutes and it firmed up entirely. Thanks to whoever it was who posted the recipe originally, it is a keeper!

Delicious recipe from the first attempt It was a bit too sweet for my taste.. next time I am going for a bit less sugar.. but definitely recommend

I found the recipe to be perfect just the way posted! Have a person from Memphis and one from lower Mississippi say it was about as Good a Southern pecan pie as they had ever eaten!

I didn’t use the corn syrup and reduced the sugar, this still came out well and was fairly simple to make.

My wife and I were attending a family game night and she wanted me to buy pecans for a cheeseball. Not using the entire bag, I was overcome with a hankering for pecan pie. Having most of the ingredients, I found this recipe and decided to give it a shot and make it myself. The only changes I made were to use equal amounts of both granulated sugar and brown sugar, as well as using Mrs. Butter-worths instead of dark corn syrup. The filling was excellent. The only change I would make was to use another brand of ready made pie crust.

Made it twice the 1st time the custard didn’t get as firm as your picture looked when made exactly as described in the text. The 2nd time ( after reviewing the video again) I added some flour to the bottom of the unbaked crust as it appeared in the video. That addition made the filling set very well. Loved it. You may have intended for it to be in the directions, I don’t know, but it worked.

Easy recipe, everyone loved it!

Tasted good but it did not set for me.

I found this recipe a couple years ago. One comment I saw said to mix ice cold water with the cornstarch before adding it to the mix. MAKES ALL THE DIFFERENCE! I have never, not once had an issue with this recipe. Not too sweet, prefect consistency, and BEAUTIFUL! If you over cook the filling it’s gonna be chewy, if you under cook the filling it’ll be soupy. Follow the directions, mix water and cornstarch together before adding them, and wa-la!

I made this pie last Christmas season and everyone I made the pie for absolutely loved it!

Made this for Thanksgiving! It was definitely a hit!

This was the best pecan pie my family has even eaten!

Oh my God. To die for. I used light corn syrup and toasted the chopped pecans prior to adding. Cooked the mixture on medium low for about 20 min and it thickened up nicely. Before placing in oven I topped the pie with halved pecans. Last but not least baked on the bottom of oven like others suggested. This will be my staple holiday pie!!!

I followed this recipe almost to the letter, the only difference being, was I used 1 cup brown sugar and 3/4 cup of white. I was really disappointed, the fill was the texture of toffee… it was very chewy and almost impossible to slice. Perhaps the combination of brown sugar and dark corn syrup was too much? It tastes OK, but certainly not the true texture of pecan pie fill.

Followed instructions to the letter. Very ugly pie, looks nothing like pecan pie should look. The top puffed up and browned, can’t see any of the pecan pieces. The flavor is okay, not great. Very disappointing – waste of time and ingredients. Next time I will be sure to read more reviews before committing to an Allrecipes recipe. Two thumbs DOWN

This pie is delicious! I also had issues with it not setting. I baked it an additional 12 minutes over the max (62 minutes total). It did finally get firm. I give it 4 stars because the top got crusty and difficult to cut, probably because I had to bake it so long.

This was the soupiest pie. I let it bake a little longer than recommended but that didn’t work. The sugar crust was too hard to cut through and when you did all the liquid leaks out.

I should have listen to 1 star review. I make pecan pie every year have for years. Top was cooked solid underneath was liquid.