Vinegar Pecan Pie Recipe - Allrecipes.com
Vinegar Pecan Pie Recipe
  • READY IN 50 mins

Vinegar Pecan Pie

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch pie Change Servings
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  • PREP

    5 mins
  • COOK

    45 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, mix together sugar and margarine. Stir in eggs, vanilla and vinegar. Stir in pecans. Pour into pie shell.
  3. Bake in preheated oven for 45 minutes, or until top is lightly browned, and filling is set.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2011

I was amazed at how nice this pie is. I used 1 full cup of pecans, and that was my only change. The filling was not super sweet but still wonderful. This pie was all about the pecans, and not the syrupy custard that most pecan pies have. I will definitely make this again!

 
Most Helpful Critical Review
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.

 

21 Ratings

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.

 
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.

 
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.

 
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.

 
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. *****

 
Feb 03, 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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Nutrition

  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 231 mg
  • 9%

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

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