Okay, that was very, very easy to put together, and I took a picture of the results and posted it on my blog. The only thing I forgot was to put some whole pecans on the top as a garnish. I was lucky to find fresh ones with good flavor, and the pie looks like it's supposed to look, so we only have to wait until after dinner to find out if I did it right.

Also, I threw a dollop of molasses in the mix for my pumpkin pies, because I saw that mentioned somewhere else. We'll see how those turn out as well.

This pie is fabulous and easy! I highly recommend!

I made this yesterday. My first pecan pie and it turned out beautifully. I followed the pie crust tutorial and was so pleased with the result.
I wasn't a fan of pecan pie until the smell filled my whole house, making my guests ooh and ah.
Thanks again, Elise.

Love it. May try substituting the vanilla with a little bourbon....I do declare (how "Southern" of me).

I'll bet some chocolate would be nice, too.

Hi! I love your website. It's one of my goto's for recipes and ideas. I loved this pecan pie when I made it, but because it has so little sugar, I garnished it with some coarsly chopped pecan pralines. it was WONDERFUL! I also added a dash of maple extract so that the pralines and pie would marry well (I use the extract6 in my praline mixture)

This pie is absolutely perfect. I don't feel nearly as bad after eating a piece.

I liked the idea of having a less sweet pecan pie. I didn't have quite enough corn syrup so I substituted in some sugar free pancake syrup, the pie came out wonderfully! My husband took it to work and the guys said pecan pie is too sweet to eat, but once they tried it, they were very impressed! I am passing this recipe on to other family members! Thank you for such an enjoyable recipe!!!!

Can I substitute corn syrup with something else? We do not get corn syrup here.

what is mollasses? please explain. how does it look?

thanks

I have not been making pecan pie very long and every expierenced person says you must bake till it does not shake this drives me crazy , is this really true?

Don't know about that. My pecan pie wiggles a bit when I take it out of the oven, sort of like jello. I think a little wobble is to be expected. ~Elise

I can't believe I haven't commented on this recipe yet! I made this for my Dad last year at Thanksgiving and wanted to make it for him again. He loves pecan pie, and this has to be the best version there is! I'll be making it for him again this year.

Thanks!

WOW! I made your recipe instead of our usual pecan pie recipe that called for 2 cups sugar and 1/3 cup butter, and it made the world of difference in flavor. I didn't realize all this time with my old recipe that I wasn't tasting the pecans, all I was tasting was sugar! I give this recipe 5 stars, 6 if I could :)
PS- it was such a hit at Thanksgiving I had to e-mail your URL to 3 people that fell in love with pecans all over again

After having numerous tries at making a good pecan pie we happened on your recipe and made one and I must say it was the best we've ever made and is as good as any I've ever tasted. We only had the dark Karo and and it was very good. Can't wait to make one with the light Karo to see if it comes out with a lighter colored filling. Thumbs up to anyone wanting to try this. If you can't make a good one with this recipe you might want to try making a cake and give up on the pies.

I know I am way late on posting but I made this pecan pie with my Husband in mind. He does not like super sweet pecan pie. To my surprise my Father raved about how it was as good as the pecan pie he remembered my Grandmother making.
Later he told my older sister that hers was good but mine was better =)

Super delicious Pecan Pie. I made this recipe last Thanksgiving and it was so awesome, best Pecan Pie I have ever had and I had a lot since I love them so much. Less sweet but real proof that less is more!

Also, Lori, I will try your Quebec Pecan Pie, it sounds delicious and I love Maple syrup, I used to go to Vermont on vacation and they have great MS too!

Another winner Elise, Thanks!

I have ALWAYS found pecan pie to be sickeningly sweet-not this recipe! The ingredients in this recipe enhance the flavor of the pecans greatly, and the result is a pecan pie to die for!!! You can actually taste the pecans- not that corn syrupy sweetness...

For years we have made a pecan pie with no syrup. It is really good. The pecans just rise to the top.

1 cup pecan halves
1 lb (2 1/2 cups) brown sugar
1/4 cup flour
1/2 tsp. salt
1 pie crust (either deep dish or 12")
1/2 cup milk
1 1/2 tsp. vanilla
3 eggs
1 stick butter, melted

Preheat oven to 325 degrees.

Line pie crust with pecans. Combine sugars, flour and salt. Add milk, vanilla and butter. Beat at low speed. Add eggs 1 at a time. Pour into prepared crust.

Bake 1 hr 15 minutes.

Thanks for this recipe, Elise. It's definitely a keeper. I made it when you first published it, last year, and this year. In fact, I just baked three of them.
Happy thanksgiving and thanks for keeping me pecan-pie-happy.

I love Lori, the Goddess who submitted the Quebec-style Pecan Pie recipe. It is the most amazing pie on the face of the planet. Everyone should make this pie. And I _KNOW_ that maple syrup is expensive right now, but it's seriously worth it. Thank you so much!

When I make pecan pies, they rise during the baking process but when I take them out of the oven, they cave in and look sunken. Any tips for keeping them plump and full when removed from the oven?

Hi Chloe, what is making the pie plump is the leavening from the eggs in the pie filling. Like a soufflé, the filling when first baked will rise, and then fall as it cools. This is just normal, to be expected. ~Elise

I made this for my dad's birthday and it was superb! I also made the crust using the butter crust recipe suggested on this blog and it was also perfect. I would definitely make this pie again. yummy!! I love this website :)

Has anyone tried substituting the corn syrup for maple syrup? I've never cooked with corn syrup and am wondering if they are similar enough to just make a straight substitution... Thanks!

Corn syrup and maple syrup have different chemical properties, so in general you can't substitute them without consequences. What the results would be in this case I don't know. ~Elise

This recipe looks great. Can honey be substituted for corn syrup? I have a friend who has a corn allergy.

No, honey cannot be substituted for corn syrup in this recipe. ~Elise

I made this Pecan pie yesterday. Easy to put together. I cooked it for the exact time it needed & made sure the crust didn't burn with putting foil on it. I took it out of the oven and the top is hard. Is it supposed to be like that?

Yes, it's supposed to be like that. Not all the way through of course, but the surface, especially since it's covered with pecans, will likely be a little hard. ~Elise

I found that the molasses was a bad idea. I'm a college aged guy and I can say that I never tasted it before. The molasses smelled like pancake syrup but once baked, it was like burnt licorice. It smelled good but tasted like smokey pancake syrup.

Although I may have burned it. (unlikey because the texture was great) I am fairly inexerienced in pie baking but I would suggest omitting the molasses. I tried it again without the flour and molasses and it was just like grandma's.

Good learning experience though. :)

Let me just say...this was DELICIOUS! I have been playing around with your recipes and love every one of them!

Made the pie exactly as directed and it turned out GREAT! It's so easy to make! Thank you for the great recipe!

I am so looking forward to making this pie for my step-son. I love pecan pie but since being a diabetic I am not allowed to eat this. But if anyone ever comes out with a tasty Pecan Pie for type 2 diabetes, I would love to have the recipe.

Really delicious pie!!! Thank you so much!

Was just wondering if you could mix half dark and half light syrup and the molasses..would it mess up texture?

I don't think it would change the texture. It will likely change the flavor though. Dark corn syrup will taste more of caramel. I'm guessing it will still be good. ~Elise

Forgot to ask on other question. Would this be good to make the night before Thanksgiving? Should it go in the fridge over night? If so, can it be heated in the oven the next day or is it good cold?

Yes, it is a great make-ahead pie. You should put it in the fridge overnight. You can let it come to room temp, or serve it chilled. ~Elise

I made this for Thanksgiving yesterday (a day in advance). This was my favorite item and the best pecan pie I have ever made. Thank you so much!

This was my first attempt at a pecan pie from scratch (I followed the butter crust recipe as well) and it turned out great. I followed the advice of a reviewer and increased the filling recipe by 1/2. I think it would have been far too shallow for my 9 inch pie place otherwise, and would even consider doubling it in the future. It was definitely less sweet than the pecan pie I am accustomed to (although I have to say I do like the sickeningly sweet version just as well) and it was a hit at thanksgiving. I was surprised by how easy it was to make! Rolling out the dough for the crust and attempting to make it look attractive around the edges, was by far the most challenging part. Will use again when I am trying to please a crowd that may not appreciate the overly sweet taste of a more traditional pecan pie. I agree, the molasses taste is evident so if you are not a fan, this pie may not be for you.

Can this be made with a grahm cracker crust?

I don't see why not. ~Elise

This is the best pecan pie recipe. I am not much of a baker but this pie turned out perfectly the 1st and 2nd times made. I love it because it's not teeth-hurting sweet. Instead you get to enjoy the flavor of the pecans. I lived in MS for 3 years and this most closely resembles the delicious homemade pie Miss Bell, our neighbor with her own pecan tree, would make for us.

Thanks for sharing the recipe. It's already a family favorite.

Just served this for Christmas. It was fantastic, a big improvement on the standard Pecan Pie recipe.

I am always interested in different versions of pecan pie and I like the idea of a not-so-sweet pie. I don't have molasses, however, so if I leave it out do I need to add anything in its place? I do plan to add some chocolate chips since that's the only way my kids will eat pecan pie.

Molasses is what gives brown sugar its flavor. So if you don't have any molasses, make sure your are using dark brown sugar, and then up the amount of sugar by 2 or 3 tablespoons. ~Elise

Delicious and easy to put together. For the second pie I ran out of light corn syrup so I replaced the corn syrup AND the molasses with ALAGA cane syrup and it was also very tasty.

My girlfriend wanted me to show her how to make a pecan pie so I pulled this recipe to use. I am not a big pecan pie fan normally but this is an amazing recipe. It is absolutely perfect as is and I would not substitute one thing in your recipe. I loved it.

Easy peasy pie and wonderful! I love molasses, so this recipe caught my eye. So glad it did...my mom's pecan pie was always my favorite, but this one is a little better (sorry, Mom!). Thanks for the yummy recipe.

This was my first time baking a pecan pie and I was a little nervous, but once I did it, I realized there is nothing to be nervous about. This is the easiest pie I've ever baked! Well, I couldn't wait for the pie to cool completely, so after I took it out of the oven, I started cutting slice for myself but I quickly realized that I HAD to wait for it to cool down. Just as word of advice for anyone who is going to bake a pecan pie for the first time, let the pie cool completely (even though it will be a great tease to smell and see the pie sitting there). If you cut the pie right away after taking it out of the oven, the top layer of the pie will be hard and browned but the inside will be runny (don't worry, the batter is cooked fully through). The pie inside just needs to cool down and harden a little bit. This pecan pie was the best pie I ever had, and I will never have to look for another recipe again.

I'm going to attempt to make this, but am a little nervous of the results because of the prior comments about the pronounced molasses flavor, esspecially because all I have is blackstrap molasses... which is alot more robust then light molasses. Maybe I should replace with maple sugar to stay on the safe side? I'm baking this for a all-time pecan pie lover and hoping for the results to be better than any pecan pie they've ever tasted, but not sure about the whole molasses factor. What would you suggest I do? I really like this recipe because of the lessoned amount of sugar.

The pie filling only uses one tablespoon of molasses. If you are concerned about the flavor, why don't you cut it down to one teaspoon? You can increase the corn syrup by 2 teaspoons then. Just don't use molasses AND maple syrup. It will be a waste of maple syrup. Its more delicate flavor may be overwhelmed by even a smaller amount of molasses. ~Elise

I am trying to make this for the first time and I was wondering if you could sub the butter for margarine? Will it have the same effect and flavor?

I don't cook with margarine, so don't know what to tell you. ~Elise

Thanksgiving hit! Served this to picky in-laws yesterday, and noticed they kept the other half of the pie for themselves when sending home the leftovers! I like everything healthier, so made these changes (but didn't tell my meat and potato loving in-laws):
-increased pecans to 2 cups
-substituted brown rice syrup for the corn syrup
-used whole wheat pastry flour
-substituted evaporated cane juice (unrefined granulated sugar) for brown sugar
-increased molasses to 1.5 tablespoons (because of the sugar substitution)
Next time I will try to make it vegan by substituting olive oil for the butter and whipped flax meal/water for the eggs. The pecans and molasses have such great flavor, I'm sure it will work! Thank you!

OMG this recipe was so simple and O SO Good! My husband is going to eat the whole thing by himself.

Will the crust get soggy if I don't pre-bake it?
thanks,
A

We have not had a problem with soggy-ness. ~Elise

Would it be ok to use a pre-made graham cracker crust. I dont like the crust of traditional pies.

That would be worth a try. If you do try it, please let us know how it turns out for you. I love graham-cracker crusts. ~Elise

Help....my pecan pie filling keeps coming out soupy....any suggestions?

Make sure you are using real, fresh eggs, not an egg substitute. And don't forget the flour. Measure all ingredients well. ~Elise