Pecan Pie V
Featured in Allrecipes Magazine

Pecan Pie V

1690

"Unlike most pecan pies, this one does not require corn syrup."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 5 m servings 313 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
  3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

1690
  1. 2200 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This recipe is fantastic - Never make the Karo Syrup recipe again! I'm disappointed I didn't have this recipe years ago - it is infinately better than the standard corn syrup recipes, and just ...

Most helpful critical review

I tried this recipe twice and got a different result each time. Third time is a charm, right? Unfortunately not. Then I brightened up and decided to read reviews. What I was experiencing was wri...

This recipe is fantastic - Never make the Karo Syrup recipe again! I'm disappointed I didn't have this recipe years ago - it is infinately better than the standard corn syrup recipes, and just ...

My husband and I run a restaurant and we have used this recipe as one of our desserts. Our customers always rave about it! The only thing I do differently is that I reduce the temperature of t...

I love this recipie!! It is the best and easiest pecan pie recipie you'll ever see. I am a chef and made this for some customers and they loved it! I did change the baking time to 350 for 15 m...

I was hesitant to try this recipe when I noticed corn syrup was not listed as an ingredient. Well, I tried the recipe & the pie was awesome! I mixed sugars & butter well with a portable mixer w...

My husband and I enjoyed this version of pecan pie very much. I lowered the calorie count even more by using 3/4C brown sugar and 1/2 C Splenda, and I used heart healthy margarine instead of bu...

this was the best pecan pie i have ever had. it's seriously incredible. to make the filling thicker, we added more pecans. absolute perfection. i can't stop raving about it!

I tried this recipe twice and got a different result each time. Third time is a charm, right? Unfortunately not. Then I brightened up and decided to read reviews. What I was experiencing was wri...

A Godsend for my diabetic wife. Pecan pie is her favorite desert, and she will only occasionally cheat on her diet to have a slice of the traditional pie; but substituting Splenda for sugar, sh...

I'll never make pecan pie with corn syrup again! This recipe doesn't have that sickening sweetness usually associated with pecan pie, but it DOES have that scrumptious nuttiness. Thank you, El...