"I had a craving for pecan pie. I went to the pantry to discover I only had 1/2 cup of corn syrup and my recipe called for more. I found this recipe and am glad I did! I substituted the cane syrup for corn syrup. This pie turned out very good. Not too sweet. The main thing is that it did not take an hour. More like 40 to 45 minutes. I believe if I would have left it in for an hour it would have been burnt. I used a pie ring to cover the crust for the full cooking time and it was plenty brown. Be sure if you make this to check it early! I will make this again, next time I might even add a little extra corn syrup, maybe about a 1/4 cup for a little extra gooeyness. And maybe about 1/4 cup less pecans. Then I think it would be perfect for my taste, but very good as it is. One last tip is when I make pecan pie I always lightly flour the pie plate (I use glass) or add a little flour to the bottom of the crust to keep the crust from sticking, this one did not stick at all

"I had a craving for pecan pie. I went to the pantry to discover I only had 1/2 cup of corn syrup and my recipe called for more. I found this recipe and am glad I did! I substituted the cane syrup for corn syrup. This pie turned out very good. Not too sweet. The main thing is that it did not take an hour. More like 40 to 45 minutes. I believe if I would have left it in for an hour it would have been burnt. I used a pie ring to cover the crust for the full cooking time and it was plenty brown. Be sure if you make this to check it early! I will make this again, next time I might even add a little extra corn syrup, maybe about a 1/4 cup for a little extra gooeyness. And maybe about 1/4 cup less pecans. Then I think it would be perfect for my taste, but very good as it is. One last tip is when I make pecan pie I always lightly flour the pie plate (I use glass) or add a little flour to the bottom of the crust to keep the crust from sticking, this one did not stick at all.

"I had a craving for pecan pie. I went to the pantry to discover I only had 1/2 cup of corn syrup and my recipe called for more. I found this recipe and am glad I did! I substituted the cane syrup for corn syrup. This pie turned out very good. Not too sweet. The main thing is that it did not take an hour. More like 40 to 45 minutes. I believe if I would have left it in for an hour it would have been burnt. I used a pie ring to cover the crust for the full cooking time and it was plenty brown. Be sure if you make this to check it early! I will make this again, next time I might even add a little extra corn syrup, maybe about a 1/4 cup for a little extra gooeyness. And maybe about 1/4 cup less pecans. Then I think it would be perfect for my taste, but very good as it is. One last tip is when I make pecan pie I always lightly flour the pie plate (I use glass), or add a little flour to the bottom of the crust to keep the crust from sticking. This one did not stick at all.