Comments on: Perfect Pecan Pie (Guaranteed not to be Pecan Soup!)

By: Geoff

Geoff — Tue, 17 Nov 2009 21:13:50 +0000

Success!

I’ve made several pies in the past. All looked great but were a puddle under the crispy pecan layer. With this recipe, I’ve made two and they’ve both turned out perfect! Such a simple recipe too. Note: mine were not done after 1 hour. I’ve found that 70 minutes (in one oven at least) is just right.

Thanks!

By: Memoria

Memoria — Wed, 11 Nov 2009 01:11:11 +0000

Have you ever tried this with brown sugar instead of white or both?

By: Patsy Marsh

Patsy Marsh — Mon, 09 Nov 2009 02:20:13 +0000

Thanks for this wonderful recipe, I have made Pecan Pies for years with intermittent success. I made two of these the same day and both were perfect.Thanks, now I can say , yes I ca make a real good Pecan Pie.

By: traci

traci — Mon, 02 Nov 2009 20:17:15 +0000

it helps if you turn oven ON .i turned on timer instead of oven. lol. after i finally cooked the pie it was wonderful i can’t wait to cook another. thanks christy !!! oh have you ever used dark corn syrup with this pie?

By: Sue Walker

Sue Walker — Mon, 02 Nov 2009 09:35:57 +0000

Dear Kel

We have always called it a “guzunder” as it guz under the bed. lol That brings back memories…

By: Sonya Belyeu-Swoope

Sonya Belyeu-Swoope — Tue, 27 Oct 2009 01:50:04 +0000

Christy,
Thanks for sharing this wonderful PERFECT PECAN PIE! I do agree that it is fantastic. I recently prepared this pie for my family and it turned out great! My mother, southern woman with lots of baking experience, complimented my (your) pie several times. The taste and consistency were superb. I agree that the COLD oven is key to the success of this pie! It is ’spot-on’ and I am quite pleased that you shared this with us! My husband loves this pie and has encouraged me to prepare this again……soon! Be blessed and again thanks for sharing! Sonya

By: traci

traci — Tue, 20 Oct 2009 21:51:37 +0000

I just put my first pecan pie in oven. I can’t wait until hour is up. Then I have to wait another one for pie to cool. let ya know how it was later thanks.

By: Martha

Martha — Mon, 28 Sep 2009 23:44:07 +0000

Hey Christy, made your mama’s no soupy pecan pie today…just doing a practice run for a church fall harvest Nov. 1 and wanted to make sure it was a good recipe…I was so tempted to add vanilla but didnt, followed it right to a tee. It’s beautiful, had to take out 5 min. early, it was getting too dark but its firm…thats what i wanted cause i’m gonna be making a bunch…Thanks for the recipe.

By: LaTanya

LaTanya — Mon, 07 Sep 2009 01:58:34 +0000

Thank you Christy!! I followed your directions to a tee and it came out perfect. The only thing is I made a mistake and left it in the oven for 2 hours, I know crazy right…I completely forgot about it since I was cooking dinner, I’m surprised it didn’t burn, lol. Love your website, you rock lady!

By: Jan

Jan — Fri, 13 Mar 2009 15:47:49 +0000

This is a good basic pecan recipe. Years ago I was making pecan pies and didn’t have enough Light Karo, so I added honey. Family loved it and I have been adding honey ever since.
Am surprised a good Southern cook is using frozen pie shells? LOL