Made this for years, always good. Start at 40 minutes because the time for baking depends on the oven. Keep in the center rack and watch to make sure the crust edges do not brown too much. I always add extra pecans, more than a cup. Add the cup as directed but the top of the pie will have empty spots so cover these spots with pecans, probably another 1/2 cup or so will cover the top. Makes for a better looking pie. Also good if you use whipped creme that has cinnimon mixed in it first.
Dec 7, 2010
We make this pie every holiday season...usually about 5 or 6 times. It has never failed! My grandmother gave my mother the recipe who then gave it to me when I started my own family...WE ALL ADORE IT. Countless people have asked for this recipe. As far as the runny pies go...I guess just bake it a little longer, sometimes mine appears to not have quite "set" yet. So I keep it in just a tad longet than recommended. You will not be disappointed if you make this pie!
Nov 26, 2010
Mine was runny yesterday for the first time in forever. Don't understand why.
Nov 25, 2010
Year after year my husband and I have tried to make this pie.We follow the recipe exactly. Every year it is runny. We have moved so it hasn't been baked in the same oven all this time.
I keep reading about how wonderful it is. Has anyone else had a problem like this and what could be the reason ours is runny?
May 16, 2010
BEST pecan pie ever....LOVED by all and always a hit!!
Apr 22, 2008
I have had this recipe for at least 20 years. It is absolutely the best!!!!
Dec 23, 2007
I have been making this pie for years and I always get the compliment that I "make the BEST pecan pie"!
Nov 24, 2006
This was a spectacular pie! It was sweet and crunchy and very easy to bake!