Classic Pecan Pie

  • pdgesualdo Posted: 11/28/08
    Worthy of a Special Occasion

    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.

  • Capellla Posted: 11/29/10
    Worthy of a Special Occasion

    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. :)

  • Daniellelee Posted: 11/24/10
    Worthy of a Special Occasion

    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.

  • ske4opa Posted: 11/24/09
    Worthy of a Special Occasion

    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.

  • cck1492 Posted: 11/29/10
    Worthy of a Special Occasion

    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.

  • jaykayAT Posted: 12/12/10
    Worthy of a Special Occasion

    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!


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