Pecan Pie

“This is the recipe that has been on the karo syrup bottle for about 20 years….I know, because I’ve been making it that long!The only difference is that they suggest a deep dish pie pan (the filling amount is actually for a deep dish pan) and increasing the baking time to 55 to 60 minutes and cooling for 2 hours before cutting.Otherwise, it is an exact replica.Dark and light corn syrups are interchangeable….the recipe is the same on both bottles.Making this for a family reunion Thanksgiving this weekend, and my own Thanksgivingon Thanksgiving Day this year.Glad you posted the recipe.”

“I’ve made this pie several times now and realized I never reviewed it! I buy the pre-made frozen pie crust, and the first time I made this I bought regular sized pie crust tins. The amount of filling was too much for one regular sized pie tin. The second time (and each time thereafter), I use a deep dish pie tin and it fits it perfectly! I also bake it about 10 minutes longer, and I cover the crust with foil until the last 10 minutes. It’s delicious with no preservative aftertaste that you get from store-bought pies.”

“Made this for Thanksgiving dinner tomorrow – I haven’t tasted it yet, but it looks and smells WONDERFUL! Thanks for posting! ADDENDUM: Don’t poke piecrust before putting the mixture in, as it will seep through the crust and cause the pie to be difficult to remove from pan. I suppose everybody knew this but me. I just routinely use a fork on the unbaked crust to keep it from buckling – don’t do it with this pie. Pie was excellent tasting tho and very pretty – just stuck on the bottom.”

“So I ended up messing with this recipe a bit due to ingredient availability and it came out amazing though I should have cooked it longer. The replaced the sugar with half granulated white sugar and half brown sugar. In the future I might go with all brown sugar. I also used only half corn syrup and half glucose syrup. This gave it a little more caramel flavor which I thought was very appropriate. The texture was perfect too. I highly recommend these changes and as everyone has already mentioned don’t be afraid to cook it longer.”

“Very very easy to make.Super good!(And I “hate” pecan pie!)We ate it warm with vanilla ice cream.As suggested I did cook an extra 10-15 min.”

“I have never in my life been a fan of pecan pie.In fact, I’ve hated it every holiday season…until this year!I made this pie yesterday and let me just say that I am forever hooked.It was mouth-watering ecstasy in every single bite.Sweet and crunchy and total yummy.Something I did that was not in this recipe was to brush the pie crust with egg yolk before putting the filling in.This creates a barrier between the wet filling and the pie crust.It stayed nice and flaky and strong enough to actually eat the pie BY HAND like a piece of pizza instead of beoming soggy.Great, great recipe.Thank you so much for the keeper!I am now a faithful fan of your pecan pie.:D”

“I’m not a pecan pie lover, but my fiance loves it. I made this for him and he ate the entire thing by himself. I have never made pie before, but this was such a success. “

“Exactly what I was looking for. I have made this a fair amount of times but always forgot to rate it. I use the tenderflake frozen crusts and find that I usually have too much filling… So I have learned to cut down the recipe a bit and it is just right.
I am going to look into deeper pie crusts. I also leave the foil on the entire time since I use my convection oven and no matter what my crust burns if I take the foil off early.”

“This is, believe it or not, a delicious pecan pie that is not quite as sweet as some.It received rave reviews from our guests at Thanksgiving.I followed the recipe except I used 1-1/2 c. of pecans and half light brown and half granulated sugar.”

“Very good. I liked how the nuts got almost candied. I used light karo and was a little afraid because of the color of the filling when it went into the oven that it was going to be pale, but it was caramel colored and delicious. It did take a very long time to cook, though, and didn’t really set up until after I’d put it in the fridge. I might tweak this one a little.”

“Excellent!! Best I’ve ever had and wouldn’t change a thing. Thanks for this great recipe.”

“Excellent oie!Going into my recipe book for sure. I had to bake it an additional 10 minutes also.55 minutes cooking time.My family loved it; I made it today and let them have an early piece..lol”

“Hubby prefers the pecans chopped, so chopped they are.Used about a cup and a third of the chopped.Baked about 15 minutes longer, and I must say, this is the best pecan pie I’ve made!”

“Delicious pie!This makes a nice, traditional pecan pie.Usually use dark corn syrup, but didn’t have any, so used light corn syrup and it worked fine.It’s really tasty!”

“This is one spectacular pie. Super easy to make, and really, REALLY delicious. I also cooked the corn syrup and brown sugar over medium heat before mixing in the rest of the ingredients – the slight caramelization gives it a richer taste.”

“I made this for Thanksgiving and it got rave reviews!I don’t like pecans, so, I didn’t personally have any, but I can say that is was very easy to throw together and all the people that ate it gave it 5 stars!Thanks for a great recipe, Jodi!”

“I picked this one because of the reviews.Yes it did live up to its stars.Just delicious.”

“Make this For the Hubby on Thanksgiving. He loved it. I used Splenda instead of sugar. Thanks for posting it.”

“I tried this recipe lots of times and it is the BEST pecan pie I ever had! It’s simple and easy even I can make it and im only 10. I would definitely make this recipe!”

“Before our Thanksgiving holiday meal is even complete, I start contemplating the menu for our Christmas holiday meal.What I’m saying is before the pecan pie is even served, well, you get the picture.Want a slice?”