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Source: Martha Stewart Living Television, Episode 10095



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How would you rate this recipe?
  • chrissyconigli
    5 MAR, 2019
    I have a gas oven I cooked it for 1 hour 10 minutes before the filling was firm. Best pecan pie I ever ate
  • sgtswife829668404
    22 NOV, 2017
    I have used this recipe for the last 15 or so years & it is a hit every time! I do not use the bourbon at all & it is just as good with or without it. It is also true about the oven temp & time, Just pay attention to it as you go.
  • jasonlodygmai
    15 NOV, 2017
    This is my go-to recipe for a basic, traditional pecan pie. It's important to know how hot your oven runs because the cooking time does vary based on this important detail. I've adjusted my cooking time and closely watched the baking process about 40 minutes in to the process. The taste is great and reminiscent of a classic recipe, and the bourbon is a nice touch. One swap I did make was actually making the pecan pie without the bourbon (to meet the taste preference of more people at a party) and put the bourbon in the whipped cream so people had a choice of cream with or without the alcohol. It's a nice touch that adds a mix-and-match approach to how people want their dessert without committing the entire pie to a bourbon flavor.
  • MS12332899
    26 NOV, 2014
    I have made this pie annually for many years now. It is the best recipe for pecan pie I have ever found. It has a good balance; not over-the-top sweet like many pecan pies tend to be. The pate brisee is also very good, and has become my standard pie dough.
  • Jeannebee
    13 DEC, 2013
    I made this pie for Thanksgiving about 7 years ago. Ever since, my family insists that I bring the pecan pie every year. It's that delicious! I have to confess, though, I use a vodka crust rather than the one here.
  • shawy1269
    23 NOV, 2011
    I baked this pecan pie this afternoon and it looks delicious, although I have not tried it yet. The one problem with this recipe is that it says that the pie is done when it becomes firm. However, most other recipes I see online say that a pecan pie should jiggle a bit, since they continue to cook after they are removed from the oven. Waiting for firmness, I continued to cook the pie for another 10 minutes. Hopefully I did not overcook it. We will find out on Thursday for Thanksgiving.
  • betsymarangi
    31 DEC, 2010
    Made this today. It is a wonderful pie. My cooking time was shorter, though.
  • BlackSheepPDX
    23 NOV, 2008
    I've used this recipe at least 6 times. LOVE it. I use 2-3 TB Jack Daniels instead of the 1 TB Bourbon.
  • lv2bake
    16 NOV, 2008
    lv this recipe if you've not tried it then do so you won't be disappointed..
  • neets39
    14 DEC, 2007
    never tried it but thought it might be good

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