Reviewed: Dec. 18, 2008

I really liked this. I was actually looking for an "oatmeal" pie but couldn't find quite the right thing. A lot of them had corn syrup which I didn't have and the one's that didn't usually had coconut which I also didn't have. I was going to try a different pecan pie recipe that didn't have corn syrup and just substitute oatmeal for the pecans but then I saw this one and was curious about it because it has less sugar in it. So I tried it with oatmeal instead of pecans and it came out really good. It had a nice mildly sweet flavor and the oats were nice and chewey. I'll probably make it again.

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shurkat

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Reviewed: 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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deemarie

Cooking Level: Intermediate

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Reviewed: 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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Teresa

Cooking Level: Intermediate

Living In: Wake Forest, North Carolina, USA

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Reviewed: 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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gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

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Reviewed: 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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BAKED

Cooking Level: Expert

Home Town: Sandusky, Ohio, USA

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Reviewed: 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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WickedChef

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

Living In: Tampa, Florida, USA

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Reviewed: 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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southerncook

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Reviewed: 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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DOLPHINSMILE525

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2006

My mom, who is well known for her more "traditional" pecan pie recipe, gave this recipe 3 stars. I, on the other hand, LOVED this recipe and I would give it 5...so I compromised. It really is delicious if you like pecan pie but enjoy things a little less sweet.

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CHEFETTE

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: May 12, 2006

This was delicious! The perfect sweetness! It made a thinner pie than I expected, but it tasted perfect and looked great (even though I accidentally overbaked it!). Thanks for this extremely simple, tasty recipe!

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Erin

Cooking Level: Beginning

Home Town: Surrey, British Columbia, Canada

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Reviewed: 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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crapgame79

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Fairfax, Virginia, USA

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Reviewed: 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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