Classic Pecan Pie

I followed the recipe exactly...after 20 min I put the foil on top of the pies and baked another 20 min. the pies never "Set" they were a sugary mess in the middle of the pies.

This is a solid standby recipe for pecan pie. I would probably rate this hire, but I myself am not a huge fan of the super sweetness of pecan pie. However, many of my family members are and so I'll continue to make this for them. :)

So far I am NOT impressed with this pie. Have not tasted it yet, so that may change. I am in the middle of baking it and so far it has bubbled over onto the pan and it is not cooking evenly, I have rotated it a few times and nothing. I too have had to cook additional time.

As with any pecan pie recipe, try substituting Griffin's Original Syrup for corn syrup (same amount). This enhances the flavor and consistency of the filling.

This was a terrific pie until I took it out of the oven and it completely fell. There was hardly any filling left. Not sure what happened as I followed the recipe, except using store bought crust. It was still good, just not much filling. I'll probably try another recipe next time.

The cake tasted really great. Some improvements: I used real vanilla and had an extra layer of chopped nuts on my crust. However I had some problems with baking. The temperature in the recipe was too high for me. I used 320 F for about 20 to 30 minutes only. So stay close to the oven!