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Vinegar Pecan Pie
SUBMITTED BY:
Laura Manus
PHOTO BY:
Allrecipes
"The filling is not sickening sweet because there is no corn syrup. This recipe is requested by my family every year for Thanksgiving and Christmas."
RECIPE RATING:
Read Reviews
(12)
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PREP TIME
5 Min
COOK TIME
45 Min
READY IN
50 Min
Original recipe yield 1 - 8 inch pie
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup white sugar
1/2 cup margarine, softened
2 eggs
1 teaspoon vanilla extract
3 teaspoons white vinegar
3/4 cup chopped pecans
1 prepared 8 inch pie crust
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, mix together sugar and margarine. Stir in eggs, vanilla and vinegar. Stir in pecans. Pour into pie shell.
Bake in preheated oven for 45 minutes, or until top is lightly browned, and filling is set.
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REVIEWS
Reviewed on Mar. 25, 2003 by Cita
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Cita
Mar. 25, 2003
This is really good because it isn't so sweet. The only thing I would do is chop the pecans a little. We loved it.
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7 users found this review helpful
This is really good because it isn't so sweet. The only thing I would do is chop the pecans a...
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Reviewed on Nov. 26, 2005 by LILSKIBO
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LILSKIBO
Nov. 26, 2005
corn syrup is *so* sweet, and i don't happen to keep it in my pantry because i never use it. so in finding this recipe, i had to try it. WOW!! this is such an easy and quick recipe, and sooo good. the "pie" came out custard-y, just the right sweetness and light. not at all the heavy, greasy, gut bomb pecan pies can sometimes be. well worth trying, even if you wrinkle your nose at the vinegar. my tweaks to the recipe: used light brown sugar instead of the white sugar, upped the vanilla a half a teaspoon, added a couple dashes of cinnamon, and melted the butter before mixing with the sugar.
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4 users found this review helpful
corn syrup is *so* sweet, and i don't happen to keep it in my pantry because i never use it....
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Reviewed on Apr. 25, 2006 by
crapgame79
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crapgame79
Apr. 25, 2006
I just made this for desert at my firehouse. EVERYONE loved it, it is not super sweet like other pecan pies are. I did however change a couple things, doubled the amount of vanilla and pecans, after all, it is pecan pie. This will definatly be my new standard pie recipe, seriously, everyone should make this.
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2 users found this review helpful
I just made this for desert at my firehouse. EVERYONE loved it, it is not super sweet like...
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Reviewed on Sep. 24, 2008 by
deemarie
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deemarie
Sep. 24, 2008
My modifications:..... 1. Added 1/4 cup dark brown sugar 2. Added another tsp. of vanilla 3. Doubled pecans. Toasted, lightly......... What I'd do next time:..... Keep mods 1 & 2. Add only 1/4 cup extra pecans and would chop them real fine. There's not enough filling and what filling there is is just too light and fluffy to handle many more pecans, imho...... Even if you don't add more pecans, chop those puppys fine. :o) I didn't and cutting slices was impossible. A wreck. I had to spoon it........ Nice flavor with mods 1 & 2. Very simple and fast recipe too.
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0 users found this review helpful
My modifications:..... 1. Added 1/4 cup dark brown sugar 2. Added another tsp. of vanilla 3....
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Reviewed on Apr. 29, 2008 by
Teresa
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Teresa
Apr. 29, 2008
This pie was really yummy.It is far from the pecan pie I usually make with the corn syrup.I didn't have any corn syrup on hand so I chose this recipe.For my taste it could have been a little sweeter but still it was very good.Thanks for the recipe.
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0 users found this review helpful
This pie was really yummy.It is far from the pecan pie I usually make with the corn syrup.I...
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Reviewed on Nov. 23, 2007 by
gina w
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gina w
Nov. 23, 2007
I followed this recipe exactly as written. When we cut into the pie it was as dry as a bone. The pecans just crumbled apart. There was no filling whatsoever. It was a mess. I had read the reviews and was concerned that it would be runny - HA.
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0 users found this review helpful
I followed this recipe exactly as written. When we cut into the pie it was as dry as a bone. ...
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Reviewed on Nov. 21, 2007 by
BAKED
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BAKED
Nov. 21, 2007
Thank goodness that I found this recipe again!!! I used this recipe for Thanksgiving last year and forgot to save it to my recipe box. I had to search for it using the vinegar as an ingredient I wanted and corn syrup as one I didn't. This was one of the two very first pies I've ever made and it got rave reviews. I followed the recipe to a tee with no alterations. It's sweet but not an overkill on the sweet-tooth like most pecan pies. *****
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0 users found this review helpful
Thank goodness that I found this recipe again!!! I used this recipe for Thanksgiving last year...
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Reviewed on Aug. 9, 2007 by
WickedChef
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WickedChef
Aug. 9, 2007
I've made this pie every Thanksgiving for the last 3 years. My family asks for it each year. It isn't too sweet like a lot of other pecan pie recipes.
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0 users found this review helpful
I've made this pie every Thanksgiving for the last 3 years. My family asks for it each year....
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Reviewed on Feb. 3, 2007 by southerncook
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southerncook
Feb. 3, 2007
Thank you so much for this recipe! I have some diabetic friends and i altered this recipe for them. I use Splenda instead of sugar. I look kind of weird but, it came out great! They absolutely love it! Thanks so much.
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0 users found this review helpful
Thank you so much for this recipe! I have some diabetic friends and i altered this recipe for...
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Reviewed on Nov. 24, 2006 by DOLPHINSMILE525
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DOLPHINSMILE525
Nov. 24, 2006
OK...beware!!! You HAVE to use WHITE VINEGAR in this recipe. I only had Apple Cider Vinegar on hand & ewww yuck, what a mess! The mixture curdled while mixing it up. Then after baking an hour it still reeked of vinegar smell. Then a test taste made me throw it away:( I will try this one again with white vinegar as a friend told me that the apple cider variety IS the reason mine curdled.
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0 users found this review helpful
OK...beware!!! You HAVE to use WHITE VINEGAR in this recipe. I only had Apple Cider Vinegar on...
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