This is a simple pecan pie which is not as sweet as a regular pie as it omits the syrup. It's custardy in texture.
Gave this a try for a change of pace, and was pleasantly surprised. I used Splenda and 1 1/2 Tablespoons Molasses to cut back on sugar, and it was a nice treat. Sometimes, those syrupy pecan pies are just too much, and I'm glad to have an alternative. - 20 Nov 2001 (Review from Allrecipes USA and Canada)
There is no karo syrup where I live. I'm from Texas but have lived in Scotland for 10 years. There is no Thanksgiving here either but there IS in my house. I love pecan pie but never have it anymore. This year I just wanted to be traditional so I searched until I found this recipe. It's fantastic. You've just gotta try it. I never knew you could make a pecan pie without corn syrup. But YOU CAN and it's better than I ever imagined. The only thing I did different is I accidentally bought dark brown sugar so I just used 3/4 dark and 1/4 white to tone it down a bit. Worked a treat. - 28 Nov 2008 (Review from Allrecipes USA and Canada)
I loved this. It's so good--kind of butterscotchy, I think. Quick, easy, tasty. I wouldn't skip the chopped pecans--love the crunch. The pecans on the top become nice and toasty, with great flavor. - 15 Aug 2007 (Review from Allrecipes USA and Canada)