Friday, December 18, 2009

Classic Old Fashioned Southern Pecan Pie

Follow this recipe and these tips and you'll have yourself a perfect Southern Pecan Pie

Perfect Southern Pecan Pie

Ah, southern pecan pie - a classic no doubt. It is no secret that we love our pecans down south. We use them on top of pies, in the crusts of pies and of course, in pies.  We use them as a topping, in cookies, and even in cookies you might not expect them in. We make glazes with them, put them in cranberries, and even add them to pasta! Heck, we even put 'em on bacon. I could go on. All I can say is thank goodness they are plentiful down here!

But truly, the king of pecans is found in the simple, classic, unadulterated southern pecan pie. I think a lot of people end up with runny pecan pie for a couple of reasons. Too much butter, overbeating and impatience to name a couple. I assure you, this pecan pie is fail proof, it really is! Just make note of the tips, don't make adjustments in the ingredients and your pie will be a perfect pecan pie.


Now, there are all sorts of variations of pecan pies out there that use different ingredients - adding chocolate, whiskey, bourbon, coconut and a wide range of add-ins. We're not talking about those here because this recipe here is just good ole, classic and plain, old fashioned, southern pecan pie. This recipe is based on the old Karo syrup recipe from a hundred years ago, but with my own twists, tips and pie success variations!


I like using the chopped pecans personally. They float to the top as they cook and to me that's pretty enough, and they make the pie much easier to cut than one topped with whole pecan halves. You can use the pecan halves arranged nicely on top instead though, if you prefer.





Recipe: Classic Old Fashioned Southern Pecan Pie

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 8 servings

Ingredients
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 cup of cane syrup or light corn syrup
  • 2 tablespoons unsalted butter, softened
  • 1 heaping tablespoon all purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup of pecans, coarsely chopped
  • 1 unbaked homemade or commercial pie crust
Instructions

Preheat oven to 350 degrees. Prepare the pie crust by placing it into an ungreased, regular 9-inch glass pie plate and fluting the edges.

Whisk the eggs together, then whisk in the sugar. Stir in the syrup and the softened butter; mix well. Add the flour and the vanilla; combine well and fold in the pecans.

Pour into unbaked pie shell and bake at 350 degrees for about 55 to 60 minutes or until a knife inserted into the center comes out clean. Shield outside edges of the pie with a pie shield or aluminum foil about halfway through cooking to prevent overbrowning.

Cook's Notes:: I recommend Pillsbury pie crusts, Karo syrup and Land O'Lakes butter. Cane syrup provides a much deeper, richer and stronger flavor. I prefer corn syrup.

Cooked Filling Version: Whisk the sugar and corn syrup together in a saucepan and bring to a boil; boil for 1 minute only. Remove from heat and set aside to cool slightly. Beat eggs in a separate bowl and very slowly drizzle some of the syrup into the eggs, while beating constantly, to temper. Once syrup is incorporated well into eggs, whisk eggs into the remaining syrup mixture. Omit flour and increase butter to 1/2 stick. Stir in the butter, vanilla and pecans and bake as above.

Chocolate Pecan Pie: Reduce pecans to 3/4 cup and add in 1/2 cup of semi-sweet chocolate chips with the pecans.

Bourbon Pecan Pie: Omit the vanilla extract and add 1 tablespoon of a good quality bourbon.

Pecan Pie Tips:

►Toast the pecans for extra flavor.

►Don't use a blender or a mixer. Use a whisk and a wooden spoon and hand mix only ... and don't beat it to death! Many pecans pies end up runny due to over-beating.

►Shield the edges of the pie about halfway through the cooking time to prevent over-browning.

►Let the pie cool completely before slicing. You should be able to hold the pie pan flat in the palm of your hand and it not be uncomfortable. If it's still too hot to do that, it's too hot to cut!

►The pie is done when a knife inserted into the center comes out fairly clean. The filling will still seem a bit jiggly as a whole, but that's normal and remember, it will continue cooking a bit even after removed, so you don't want to overcook it!

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on December 18, 2009


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115 comments:

  1. Absolutely temptingly delicious pie. And such a breeze to make. Perfect choice Mary!

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  2. It sounds like I need to move to the south! I love Pecans, and your pecan pie looks amazing. Thanks for the fun post.

    ~Lynette

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  3. I love pecans... my favorite nut.

    This is such a wonderful sounding recipe... time for me to make a pecan pie!

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  4. Jim-49 said
    Mary,Mary,I stop to get a cup of coffee,having to bake 2 cakes,and you put,such a pretty,lovely pie up!! That "Pecan pie or pecan anything is my weakest point.I will try to ignore it,but sooner or later,I will have to make it,this week end.Looks lovely,so Lovely!!

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  5. I would love a slice of that right about now!

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  6. Scrumptious! This looks so delicious, I love Pecan Pie! :)

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  7. That pie is calling my name...it's gorgeous! Happy holidays Mary!

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  8. What a beautiful example of a delicious pie. YUM!!

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  9. Delish. Just like my grandma makes! Thanks.

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  10. A perfect pecan pie, Mary! I love this pie and make it often this time of year...no other pie can replace it!

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  11. Beautiful looking pie. With all of the excess of the season, this is a perfect pie to make.

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  12. That pie looks so good! I love pecan pie. Never made one and I'm not quite sure why. I need to give it a try. Happy Holidays to you and Happy SITS Saturday Sharefest!
    : )

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  13. Happy Saturday SITSta.. I love your blog, I've added you and your button :) Yay! I have a chef in the family and we're always on the look out for new recipes!

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  14. My mom was the pecan pie queen when I was growing up (coulda had something to do with those pecan trees in the yard!) I never cared for them much then, but now I'd be tickled to have one. Yours looks just delicious :)

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  15. So how do ~you~ pronounce pecan? :) I say 'pe-con' or 'peh-con' LOL
    Do people really place the pecans to look nice and neat? That's something I never thought of..but then again..I never would.

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  16. Mary,

    Thank you for posting such wonderful recipes! I have tried others of yours in the past, which is exactly why I came here FIRST to look for a special recipe to take to my grandchildren on Gramma's Surprise Visit last weekend. My daughter loved it, the grandkids (I call them "My Perfects") had seconds, and the love-of-my-life was very happy with it too! (OH! I even got a piece!!)

    Just wanted to let you know how great it turned out for me too - the longest thing was cracking all those pecans (I pronounce it "pe-cahns", not "pe-CANS" like some people do) - I'm thinking paying a little bit more for a bag of already shelled pecans would be very worth it!

    Thank you again, I just wanted to let you know you added so much to our family's Valentine's Day weekend~ I appreciate so much your wonderful page with such great recipes you share! (I have met people before who keep their best recipes to themselves, you share yours, God bless you!)

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  17. I made your recipe yesterday came out great. I used this crust instead of the freezer type.

    •6 ounces cream cheese
    •1 cup butter
    •2 cups all-purpose flour

    In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time forming a smooth dough.

    Thank You!

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  18. You're welcome inola! Nice crust - bet that was pretty good.

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  19. I won a pie contest today at church using your recipe!!!!! : ) thank you oh and i had to cook it for like an hour and ten minutes because I live in a high altitude city!!

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  20. This is exactly the same recipe I use, minus the flour! It's a winner, for sure!

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  21. I was wondering what Nut could I use instead of pecan in a pecan pie. A few of my family members don't like pecans. :/

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  22. The filling is designed for pecans - now that said, walnuts might work. Haven't every varied the nut on this pie.

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  23. Hello Mary,

    I am so anxious to cook this pie for Thanksgiving. It will be my first pie so this probably is a dumb question but Im doing store purchased crust. Should it be a fresh verses a frozen crust?

    Thank You

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  24. Either is fine but I recommend Pillsbury versus generic brands for this important holiday!! Happy Thanksgiving!!

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  25. I'm gonna try it, AGAIN. My favorite is "Pecan Pie". I TRY to cook all the time but can NOT cook a Pecan Pie. For some reason, it is always runny. I bet it's because I over beat it. I'm gonna try it "One More Time". If this is it, I can't thank you enough!!! Thanks again, Pam

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  26. My husband loves this pie. Being a southern girl I love to cook, but unfortunately my mother did not. Being a new housewife invited to the thanksgiving dinner of a family of fine southern cooks, I was terrified. Five years ago they told me to bring desert... Thinking, I'm sure that it was the only thing I couldn't mess up. Five years later my husband, brother, & MOTHER IN LAW ( :) haha ) ask for this pie by name. Thanks for teaching me what my mama didn't.

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  27. I have used this recipe forever. I use 1/2 cup light and 1/2 cup dark Karo. Delish!

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  28. Replies
    1. I never use Karo syrup in my pecan pies. I use brown sugar (my mother's recipe: 1 stick butter, 16 oz. light brown sugar, 1 rounded tbsp. flour, 3 eggs, 1 small can milk, 1 tsp pure vanilla extract, 1 cup chopped pecans). Everyone says it is the best pecan pie.

      Delete
    2. Now I do love my pecan pie made with Karo syrup but brown sugar pecan pie is also very good!

      Delete
  29. Your post has just made me really want this! :D

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  30. This post has really made me want some pecan pie! I vary between the light and dark karo syrup. I like the light the best, though.

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  31. I tried this a few weeks ago, and it is the best pecan pie I ever tried. Loved it!!Will be aking it again for Thanksgiving dinner!

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    Replies
    1. Thank you so much Renee & Happy Thanksgiving!!

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  32. try it it were so good not running like all the one i made. now i have to cook it for my family member

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  33. just love it .have try all other. this is the best cook 3 for thanksgiving now everyone asking for it again. THANK. AND MERRY CHIRSTMAS

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    Replies
    1. You're welcome Minnie & Merry Christmas to you too!

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  34. try it it were so good not running like all the one i made. now i have to cook it for my family member

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  35. I just discovered your website this morning and being a true "Southern Girl" from head to toe,I am so happy to see all the southern recipes.This is the pecan pie my mother always made and now I try to make it as good as she did.Love your recipes!!!!!

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    Replies
    1. Hi & welcome! It's a great recipes - just follow those tips & it will be perfect!!

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  36. I discovered your website this morning and have been on it all day looking at all your recipes.Being a true"Southern Girl" from head to toe,I want to say a big Thank You.Your pecan pie recipe is the recipe my mother used for years and now I am making the pecan pies.

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  37. well once again you made me look good. I followed your pie to the letter and it came out fabulist. need I say thank you once more. Phil

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  38. Ahh thank you for posting. I'm in desperate need for a good pecan pie today. You have the same china my mom has! I've never seen anyone with that same pattern. Love it. Now I'm all sentimental. :)

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    Replies
    1. Aw Rebekah! I do know what you mean. After Mama's passing and when we sold the house, I wrote a story kinda centered around that china. One day I'll have to share it!

      Delete
  39. Do you use deep dish pie crust for this pecan pie recipe?

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  40. Made this pie for my mom-in-law's birthday. It was a hit! I'd never made a pecan pie before, so I was nervous, but the recipe was effortless and yielded delicious results. Making it tonight for Thanksgiving dinner tomorrow...trying the Bourbon variation :) Thank you again for this recipe! :)

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    Replies
    1. You're so welcome - glad to hear that it was a hit!

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  41. This recipe is wonderful and fool proof! I made my first pecan pie for a pot luck style family dinner, they literally scraped the crumbs off the pie plate. I was told to make two for Christmas. I also have to make my brother in law one tonight. It is a crowd pleaser for sure.

    Thanks for such a great and easy recipe! :)

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    Replies
    1. You are welcome & thank you for taking the time to stop back by and let me know it was a hit with the family!

      Delete
  42. Thank You Thank You Thank You i finally found a pecan pie recipe that my dad loves. a old lady at our church uesed to make him one every year for his birthaday but she passed on 5 years ago and since then no pie has lived up to hers.
    Well this one did so thank you i finally made him happy. he even asked me to make another one.

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    Replies
    1. Aw, that's so sweet - you're welcome and Happy Thanksgiving!

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  43. I usually have salted butter on hand but not unsalted. Would you recommend buying unsalted or do you think I could get by using the salted?

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    Replies
    1. Hi Carolyn! I write the recipes for unsalted because that's what I keep on hand. I just like controlling the added salt myself really, but yes, you can pretty much always sub in salted - just keep that in mind with any other sodium or added salt in whatever recipes you are using. For instance here, I would definitely use a natural pecan, rather than salted especially if using salted butter. I think salted would work fine in this recipe and offset the sweetness a bit even!

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  44. As for as the butter do you melt it or not a lot of these recipes calls for nelted butter

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    Replies
    1. My recipe calls for softened butter, meaning left at room temperature just long enough to soften it, but not for it to get too warm.

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  45. Hi Mary

    Just getting ready to bake your fabulous Pecan pie. If I use a deep dish pie plate should. I make 1 1/2 recipes of filling?
    Thanks

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  46. do u pick holes in the pecan pie crust before pouring the pie filling in it

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  47. Great recipe! I do have one question. ... you mix the pecans in? Do they float to the top while baking?

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  48. This recipe is from the Karo company and is not old-fashioned pecan pie. It should be made with cane syrup or molasses. This is from an 88 yr. old New Orleans native, still here.

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    Replies
    1. Oh my goodness! Well, thanks so much for stopping by and taking the time to comment, and I'm honored to have somebody who is 88 years old even consider coming to my little ole cooking blog to begin with, but I do believe that had you read my post, you would have noted that I wrote and I quote ... "This recipe is based on the old Karo syrup recipe from a hundred years ago, but with my own twists, tips and pie success variations!"... meaning just that. I'm pretty sure Karo doesn't include my very specific recipe directions and the tips that I have accumulated over the years and that I believe have helped quite a few of my readers here make their first perfect pecan pie. You would not believe how many people write to tell me that they have failed to make a good pecan pie until they found this recipe.

      Also, I do consider this to be an old fashioned pie since it's been around longer than me and that's pretty old fashioned. :) The pie you are referring to is more of a New Orleans pie and is a whole 'nother pie that I'm sure I'll get around to posting some day - the problem is, those pies are far too strong flavored to me and well... I happen to love THIS pie just the way it is.

      Again thanks for visiting and while I disagree with your comment, I appreciate your input.

      Delete
  49. Hello Mary,

    I am a desserts person! I have made pecan bars, but never made a pecan pie. Using this recipe, I made my first pecan pie yesterday. Perfect recipe! Enough said!

    Wait a minute, no it's not enough! When I think about cooking and want a proven recipe, your site is my go-to-site. I trust your recipes and I have tried many of your recipes—pancakes, apple hand pies, buttermilk biscuits, and many others. Each recipe is tried and true—no wasted ingredients. A sincere thanks from me to you for sharing such wonderful recipes!

    Tricy

    ReplyDelete
  50. Hello Mary,

    I am a desserts person! I have made pecan bars, but never made a pecan pie. Using this recipe, I made my first pecan pie yesterday. Perfect recipe! Enough said!

    Wait a minute, no it's not enough! When I think about cooking and want a proven recipe, your site is my go-to-site. I trust your recipes and I have tried many of your recipes—pancakes, apple hand pies, buttermilk biscuits, and many others. Each recipe is tried and true—no wasted ingredients. A sincere thanks from me to you for sharing such wonderful recipes!

    Tricy

    ReplyDelete
  51. Hello Mary,

    I am a desserts person! I have made pecan bars, but never made a pecan pie. Using this recipe, I made my first pecan pie yesterday. Perfect recipe! Enough said!

    Wait a minute, no it's not enough! When I think about cooking and want a proven recipe, your site is my go-to-site. I trust your recipes and I have tried many of your recipes—pancakes, apple hand pies, buttermilk biscuits, and many others. Each recipe is tried and true—no wasted ingredients. A sincere thanks from me to you for sharing such wonderful recipes!

    Tricy

    ReplyDelete
  52. Hello Mary,

    I am a desserts person! I have made pecan bars, but never made a pecan pie. Using this recipe, I made my first pecan pie yesterday. Perfect recipe! Enough said!

    Wait a minute, no it's not enough! When I think about cooking and want a proven recipe, your site is my go-to-site. I trust your recipes and I have tried many of your recipes—pancakes, apple hand pies, buttermilk biscuits, and many others. Each recipe is tried and true—no wasted ingredients. A sincere thanks from me to you for sharing such wonderful recipes!

    Tricy

    ReplyDelete
  53. Hello Mary,

    I am a desserts person! I have made pecan bars, but never made a pecan pie. Using this recipe, I made my first pecan pie yesterday. Perfect recipe! Enough said!

    Wait a minute, no it's not enough! When I think about cooking and want a proven recipe, your site is my go-to-site. I trust your recipes and I have tried many of your recipes—pancakes, apple hand pies, buttermilk biscuits, and many others. Each recipe is tried and true—no wasted ingredients. A sincere thanks from me to you for sharing such wonderful recipes!

    Tricy

    ReplyDelete
  54. Hello Mary,

    I am a desserts person! I have made pecan bars, but never made a pecan pie. Using this recipe, I made my first pecan pie yesterday. Perfect recipe! Enough said!

    Wait a minute, no it's not enough! When I think about cooking and want a proven recipe, your site is my go-to-site. I trust your recipes and I have tried many of your recipes—pancakes, apple hand pies, buttermilk biscuits, and many others. Each recipe is tried and true—no wasted ingredients. A sincere thanks from me to you for sharing such wonderful recipes!

    Tricy

    ReplyDelete
  55. Hello Mary,
    I was wondering how critical is it to use large eggs versus Extra Large. Don't usually buy large eggs. Thanks Cheri

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    Replies
    1. Hi Cheri! To be perfectly honest, I don't know for sure but with large versus extra large, generally speaking it's one for one until you get to more than four eggs. That said, I've only used large eggs for this pie and I don't know for sure that using extra large wouldn't affect the texture. I think it would work, but just haven't tested it. Let me know if you give it a spin though!

      Delete
  56. I cheated Mary, I put 3/4 sugar in a cup and then took out 3 tablespoons. I put back 3 tbs of brown sugar and OMG so good! My granny had always pinched in some brown so i honored her.

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  57. This looks delicious! A quick question/suggestion: in the "cooked filling" directions, you say to cook the eggs with the syrup and sugar over heat in a saucepan, but then the next step is to beat the eggs separately before adding the mixture. I'm assuming that you do NOT initially cook the eggs over heat with the syrup/sugar... This would cause a scrambled egg pie!

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    Replies
    1. Yes scrambled egg & pecan pie would probably not be that tasty LOL! For that variation, whisk the sugar and corn syrup, boil then temper the eggs with the mixture before combining them. Sorry about that!

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  58. Just the way my Mom and my Grandma made them, always scrumptios.

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  59. Made the pie tonight using the cooking method and it turned out perfect. I toasted the pecans for 6 minutes in a 350° oven before I chopped them. It all was delicious and people cried for more. Thanks Mary.

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  60. If I made ahead of time, How far in advance can I make this pie and it stay good?

    -Chaunette

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    Replies
    1. Let it cool completely, then cover it with plastic wrap and it will be good for 3 to 4 days. If you wrap it tightly in several layers of foil, then put into a large freezer bag, you can freeze it for a month or slightly longer.

      Delete
  61. What would be the proportions for a 10" deep pie plate? Double it?

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    Replies
    1. Hi! I can't say for certain because I use a standard 9-inch glass pie plate when I bake this. You might be able to do it with 4 eggs and 1-1/2 recipe for everything else. Please let me know the outcome if you try it!

      Delete
  62. I love the picture of your pie it does not look runny. I have had bad luck with runny pies. I hope this doesn't sound silly but What is the difference between the cooked version with more butter and the original recipe w/flour you have posted? Taste and texture wise? Does one taste sweeter, creamier, smoother, or runnier?

    ReplyDelete
    Replies
    1. Follow the tips and that will help a lot. Folks get runny pies because they overbeat. Don't use a blender or a mixer. Use a whisk and a wooden spoon and hand mix only.

      I don't cook the filling because that the texture I like. The cooked filling is a little more smooth and creamy.

      Delete
    2. This came out great! I followed the recipe exactly just had to use a generous Tablespoon of rice flour and a gluten free pie crust because my hubby's Celiac. He said this was a keeper I got it spot on. Thanks again.

      Delete
    3. You're very welcome Diana & thanks so much for sharing your GF adaptations!

      Delete
  63. Between the two methods, cooked and not cooked, which do you prefer?

    ReplyDelete
    Replies
    1. I don't cook the filling - it's more classic to me. Cooking the filling just simply dissolves the sugar and makes it a little smoother.

      Delete
  64. I have been using this basic recipe for years, alwas turn out great

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  65. Help I'm in high altitude what should I do to adjust?

    ReplyDelete
    Replies
    1. Hi Elizabeth! I'm so sorry but I live along the Gulf Coast so I haven't a clue about high altitude cooking and baking. If you do a Google search there are some tips from Betty Crocker right at the top of the page. Apparently you do have to make quite a few adjustments, both in ingredient amounts and also oven temperature. Sorry I can't help more.

      Delete
  66. I live alone so wanted to make a mini pecan pie in a 6 inch pan. I used my Moms old recipe and it came out too liquid in middle. I know I used a mixer and guess I beat it too much. If I want to do this recipe in a 6 inch pan how would I do it? Can someone help me? I will try again for New Years. Thanks....

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    Replies
    1. A 6-inch pan would require about 2/3rds of this recipe - although your mom's recipe would probably work fine, just follow the tips here, especially regarding hand mixing. I think you'll find success with it then!

      Delete
  67. This was my first pecan pie and my first homemade pie crust...and I chose to make it for Thanksgiving! It was a risk that paid off tremendously!!! Not only was it super easy to pull off, but it was THE best tasting pecan pie I have ever had!!! no changes or adjustments needed, keep it simple, people....no need to mess with a perfectly fine pie!!!

    ReplyDelete
    Replies
    1. Yay! Thanks so much for taking the time to come back by and comment Mary!!

      Delete
  68. My daughter has been asking me to make a pecan pie for over a year. I was afraid to mess it up! I finally broke down and made 2 of the cooked version of this (afraid of the flour taste and texture) with salted butter and Marie Calendar's frozen crust, which I had not used before, as I rarely bake a pie. My son grabbed a piece of this to take to his girlfriend's mother before I got a chance to even see what the inside looked like! I thought maybe I overcooked it and it was too dry. I had also never tempered eggs before, so I was afraid I messed that up also, even though I took my time. But when I tasted it, I had a very difficult time actually not eating the entire thing. I mean, we are talking perfection! I wanted it to be somewhat "caramel-like," and it was. Everyone loved it, including my son's girlfriend's mother! (I really like her.)

    Also, looking through your site here, I am anxious to return and try other recipes. I am not commonly a blog-reader, but this feels very homey!

    ReplyDelete
  69. My daughter has been asking me to make a pecan pie for over a year. I was afraid to mess it up! I finally broke down and made 2 of the cooked version of this (afraid of the flour taste and texture) with salted butter and Marie Calendar's frozen crust, which I had not used before, as I rarely bake a pie. My son grabbed a piece of this to take to his girlfriend's mother before I got a chance to even see what the inside looked like! I thought maybe I overcooked it and it was too dry. I had also never tempered eggs before, so I was afraid I messed that up also, even though I took my time. But when I tasted it, I had a very difficult time actually not eating the entire thing. I mean, we are talking perfection! I wanted it to be somewhat "caramel-like," and it was. Everyone loved it, including my son's girlfriend's mother! (I really like her.)

    ReplyDelete
    Replies
    1. Oh my goodness Michelle, I don't know why but your comment almost made me cry! In a good way. :) Thank you so much for coming back to share this with me - it really made me happy!!!

      Delete
  70. My husband loves pecan pie and I wanted to search out a recipe that did not create a runny filling so I tried yours. It came out beautifully and I thank you so much for your tips! I made one pie for thanksgiving this year and just made another cause hubby couldn't get enough! Very awesome of you to share!

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    Replies
    1. You are so welcome! Thanks so much for stopping back by to share your results!!

      Delete
  71. I made this Pecan Pie today for our Christmas Eve celebration and it was delicious! I love the crunchy texture of the pecans and it was just the right amount of sweetness. Thank you! I will be using this recipe from now on.

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    Replies
    1. You are so welcome Gail & thank you for letting me know that you enjoyed it!! Merry Christmas & Happy New Year!

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  72. Merry Christmas to your family from mine!!! This pecan pie was awesome. It was very easy to prepare and your instructions were very easy to follow! This was my first pecan pie to make and ever since I saw this recipe this summer, I've been so excited about it and its finally here!
    Thank you so much for helping me put the right amount of sweetness in our Christmas! Merry Christmas and I hope 2016 is even better to you than 2015!!!

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    Replies
    1. I'm so glad to hear y'all enjoyed the pie Mellie! Thank you and Merry Christmas to you too!!

      Delete

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