Comments on: Pecan Pie

By: Paul Manzon

Paul Manzon — Sun, 16 Nov 2025 18:37:09 +0000

Hiya, Ali!

I cannot wait to make your dear Nan’s Pecan Pie!!! You said she was a writer and had a book(s) published? Can you give the title of the book(s)? I would love to read it! Thanks. Love your site. Cheers….Paul

By: Elena

Elena — Sun, 29 Dec 2024 02:25:26 +0000

I made this pie a few times over the years and it was great. But the last 2 times I made it (including this Christmas), it was super runny inside and left a pool of filling in my pie plate, embarrassing as I made it for company both times. Not sure if something changed in the recipe since then? If anyone makes this I suggest at least another 20 min in the oven or find another recipe.

By: Linda Wilder

Linda Wilder — Tue, 27 Dec 2022 00:48:12 +0000

I made this pie for Christmas (I couldn’t find my recipe) it was delicious and very simple to make. I will definitely be using this recipe for now on!

By: Shelley Bezona

Shelley Bezona — Fri, 23 Dec 2022 23:59:51 +0000

It sure smells good. Just took it out of the oven after cooking it for 55 minutes. It doesn’t look set….hoping for the best!

By: MC

MC — Sun, 27 Nov 2022 00:43:37 +0000

This pie needs a lot more time in the oven. Like others have stated, mine was sadly not fully cooked. It was liquid upon removing from the oven and it did not set up. I read about the reasons pecan pie did not set firm. Some pecan pies can take up 60-70 minutes at 350. Sad. How many of us have failed pies and company.

By: Wendy

Wendy — Sat, 26 Nov 2022 04:56:38 +0000

I made this pie this past Thanksgiving. It was a hit!

By: Danielle

Danielle — Wed, 23 Nov 2022 01:15:36 +0000

In reply to Carolyn Haas. Just wondering if your pie ever solidified? Just took mine out of the oven, and it jiggled A LOT.

By: Dave Finley

Dave Finley — Tue, 21 Dec 2021 00:56:43 +0000

In reply to Emmi.

I made the most recipe exactly as described but used a 10 inch glass pie pan. I’ve made it multiple times and never had any excess filling. Also, I do put the pecans in the filling and on top. Everybody who has it thinks the pie is delicious..

By: Carolyn Haas

Carolyn Haas — Wed, 24 Nov 2021 19:53:42 +0000

I wish I had read all of the comments before making! I had left over filling, too and made two individual crust-less “pies” in some fiesta ware bowls. Dessert for tonight before we take the pie to my son’s tomorrow for Thanksgiving. My children always make fun of my baking attempts and this will add to their merriment – the center is very liquid still, after over an hour of baking at 350º. Hopefully it will be more solid overnight. I tried holding a thermometer in the center of the filling. I read somewhere that it should be 200º, but I couldn’t hold it that long with the oven door open. I do love pecan pie, and am crossing my fingers this will taste great! It does look pretty!

By: Emmi

Emmi — Thu, 23 Sep 2021 22:24:04 +0000

I am making this recipe again after finding it 2 years ago. In a premade pie crust set inside a 9 inch pie plate, my filling always always seems too much so I end up over filling the crust.
Since the filling is uncooked while preparing I will make a adjustment for my next pie.
The recipe says 1 cup granulated sugar & 1 cup light corn syrup…..
I will deliberately make these adjustments to 3/4 cup granulated sugar & 3/4 cup light corn syrup.
The other purposeful adjustment I am making is to skip putting chopped pecan into the sugar mixture IN ADDITION to the pecans on top.
I will Only be adding chopped pecans to the top of my filling once I have this in the pie crust.