Mock Pecan Pie II

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"This recipe tastes just like pecan pie, and is great for people with nut allergies!"
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55 m servings 384 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium mixing bowl, cream together butter or margarine and brown sugar. Mix in cinnamon, cloves, and salt. Add corn syrup and blend until smooth. Add eggs one at a time, mixing after each addition. Gently stir in cereal. Pour mixture into pastry shell.
  3. Bake in preheated oven for 45 minutes, until knife inserted in center comes out clean. Cool before serving.



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