Pecan Pie VII Recipe - Allrecipes.com
Pecan Pie VII Recipe
  • READY IN 1 hr

Pecan Pie VII

Recipe by  

"This is a simple, yet delicious recipe to make without the syrup that most pecan pie recipes call for. It's more like a custard pie with pecans."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch deep dish pie or 2 regular 9 inch pies Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, combine brown sugar, flour, margarine, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie crust. Place whole pecan meats gently on top in decorative manner.
  3. Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2002

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.

 
Most Helpful Critical Review
Oct 14, 2002

This is an easy pie to make and has a very smooth texture.

 
Nov 28, 2008

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.

 
Aug 15, 2007

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.

 
Oct 25, 2003

Quick, easy and delicious. Not as sweet and syrupy as regular pecan pie, but still has great flavor. Would use less butter, maybe 2-3 tablespoons. Make sure you use deep dish as recipe states. This is a pleasant change and definite "make again".

 
Sep 08, 2004

Very nice recipe, I like the custard texture better than the syrupie one I usually get with pecan pies. I dont agree with another reviewer about too many pecans, but I love pecans. My bottom crust did not cook and it took about 1 1/2 hours to set but I think a glass pie plate would resolve that I used a foil one. Great pie.

 
Dec 22, 2006

I will forever use this pecan pie recipe. I ended up making 2 regular pies with the filling instead of one deep dish and they turned out beautifully. My father-in-law ate a whole pie by himself and has requested another one for Christmas. I love this pecan pie!

 
Mar 02, 2005

Absolutely great! just like the ones my great aunt used to bake. I always roast the pecans first to give an even more "old fashion" taste.

 

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Nutrition

  • Calories
  • 688 kcal
  • 34%
  • Carbohydrates
  • 73.2 g
  • 24%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 42.5 g
  • 65%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 354 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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