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This was an absolute HIT at Thanksgiving!!! I replaced the molasses (didn’t have any) with 2 teaspoons of Jamaican rum (for a splash of flavor), which we had lying around the house, and added an extra 1/2 teaspoon of vanilla extract. Despite this being my first time ever attempting Pecan pie, it was a family favorite at Thanksgiving and everyone scrambled to take a piece of it home for leftovers. My mother, who doesn’t finish any dessert she considers too sweet, told me that this was the best pie she’s had and ate a whole slice. I’ll be reusing this recipe next week just for our family to indulge in it again. Thank you sooo much for this recipe!!!!
I absolutely love this recipe! I’m thinking of making mini versions of the pie using muffin tins. Will that work? And if anyone has tried them, about how many did you get using the recipe as is?
I found the answer I was looking for in the older comments. Per April G: “I halved this recipe to make mini pies in a muffin tin. I didn’t have vanilla so used bourbon. I only made 6 mini pies, but there was enough filling left to do 12. Just in case anyone wants to try the same thing! I haven’t tried them yet but they smell amazing!”
Thanks for finding & sharing!
Very easy to make everyone loved it
Every time I make this, it disappears fast. Always a crowd pleaser. Thanks for sharing.
Excellent, and this must be one of the easiest pies to make!
CAN 1/2 light and 1/2 dark syrup Be used omitting molasses
Hi, Renee! You can just omit the molasses altogether if you’d prefer not to use it. We don’t recommend substituting dark corn syrup as this will change the flavor of the pie quite a bit. Hope this helps!
Excellent, thanks for sharing
This was a very easy recipe that came out great! It’s my husband’s favorite pie and he loved it!
Hi! Haven’t made the pie yet, I was wondering what I could use instead of corn syrup?
Hi, Kristin! I think you could substitute Lyle’s golden syrup, though the flavor will be slightly different. If you’re feeling ambitious, you could also try making this corn syrup substitute.
So not to over bake how long did they bake it?
I have made this recipe for several years now. Always for Thanksgiving and Christmas. I have also found that the cooking time is way more time than needed in my oven. I follow instructions by tenting the pie but always watch closely because the pie is done before in shorter amount of time. Excellent pie. My family loves this recipe.
Excellent pie! Fantastic flavor with just 1/2 cup brown sugar. That little tweak, along with the addition of molasses, makes a huge difference. A little less sweet and you can appreciate the flavor of the pecans. I’ve made pecan pies with Lyle’s Golden Syrup, additional butter, and cream, and they just weren’t as good as this recipe. No need to increase filling, either. Measurements are just right for a 9 inch pyrex plate. Thanks , Elise, for a wonderful recipe. It’s a big hit with the family!
Hello. Do you use raw or roasted pecans? Thank you
Raw pecans. Cooking the pie will roast the pecans in the pie.
Your website is my go to for recipes! I’m sorry if this has been answered previously but… Is it A) measure 2 cups of pecans and chop them OR B) chop pecans til you have 2 cups worth? I seem to put a lot more pecans when I chop til there’s 2 cups and while it’s a really great pie, I wonder if I’ve been doing it wrong this whole time! Thanks!
Hi AM, you don’t have to be that precise, either way will work. I usually measure out a generous two cups of whole pecans, then chop them.
Elise, I use glass pi plates and I am leery of puting my crust straight from the freezer into a hot oven and yet, I repeatedly read pie crust recipes that say to freeze the crust before baking. Please enloghten me about this method and whether or not it is safe to use my glass/pyrex. Some of my pyrex is old.
Hi Brenda, I use pyrex pie plates as well and have never had an issue putting a frozen pie crust in a hot oven. Probably because the oven isn’t hot enough to cause an issue, and the frozen pie crust helps moderate the heat of the dish.
Another solution could be to purchase a metal pie plate or one of the disposable ones. You could use it to freeze the crust into shape and transfer to the Pyrex after but before adding the mixture
I find it extremely hard to believe that everyone says this was the best! What, if you followed the directions as I did, then your pie was grossly over cooked! I was just sick to serve this at Thanksgiving – one piece was eaten! I threw the rest in the trash! What a waste of expensive pecans!
I made this for Thanksgiving yesterday. My guests raved and ranted, with most saying it was the best pecan pie they’ve ever had.
I agree. Thank you so much for posting this recipe, which is beyond delicious.
I was looking at this recipe and it looks like a good recipe. I haven’t made it yet, so I was wondering if it is necessary to freeze the pie crust/shell and why I am supposed to do that. Thanks.
If you don’t freeze the crust, it may slip down the sides as you bake it. If you freeze it, the oven heat will set the outside layer of the crust, creating a little more form for the crust. But then, it depends on the crust. I usually use homemade crusts and it really helps with those. If you start with a store bought frozen crust, there is no need to defrost it first.
Does it matter if I use dark brown sugar will it make a big difference
Hi Rick, you can easily use dark brown sugar. It will not make a big difference.
I made this for a family Easter gathering since a friend from Texas sent me a bounty of pecans. This is a divine recipe!!! Perfectly sweet, the butter and vanilla and pecans are perfect. I used a tad less molasses but it was not an overwhelming taste–the whole TBS would be fine. I will try this again with the maple syrup or agave nectar :)
I’m so glad you liked it Tara!