Pecan Pie VII

Pecan Pie VII

58

"This is a simple, yet delicious recipe to make without the syrup that most pecan pie recipes call for. It's more like a custard pie with pecans."
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Ingredients

1 h servings 688 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 688 kcal
  • 34%
  • Fat:
  • 42.5 g
  • 65%
  • Carbs:
  • 73.2g
  • 24%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 354 mg
  • 14%

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.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, combine brown sugar, flour, margarine, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie crust. Place whole pecan meats gently on top in decorative manner.
  3. Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.

Footnotes

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

Reviews

58
  1. 67 Ratings

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Most helpful positive review

Gave this a try for a change of pace, and was pleasantly surprised. I used Splenda and 1 1/2 Tablespoons Molasses to cut back on sugar, and it was a nice treat. Sometimes, those syrupy pecan p...

Most helpful critical review

This is an easy pie to make and has a very smooth texture.

Gave this a try for a change of pace, and was pleasantly surprised. I used Splenda and 1 1/2 Tablespoons Molasses to cut back on sugar, and it was a nice treat. Sometimes, those syrupy pecan p...

There is no karo syrup where I live. I'm from Texas but have lived in Scotland for 10 years. There is no Thanksgiving here either but there IS in my house. I love pecan pie but never have it any...

I loved this. It's so good--kind of butterscotchy, I think. Quick, easy, tasty. I wouldn't skip the chopped pecans--love the crunch. The pecans on the top become nice and toasty, with great ...

Quick, easy and delicious. Not as sweet and syrupy as regular pecan pie, but still has great flavor. Would use less butter, maybe 2-3 tablespoons. Make sure you use deep dish as recipe states. T...

Very nice recipe, I like the custard texture better than the syrupie one I usually get with pecan pies. I dont agree with another reviewer about too many pecans, but I love pecans. My bottom cru...

I will forever use this pecan pie recipe. I ended up making 2 regular pies with the filling instead of one deep dish and they turned out beautifully. My father-in-law ate a whole pie by himsel...

Absolutely great! just like the ones my great aunt used to bake. I always roast the pecans first to give an even more "old fashion" taste.

This is an easy pie to make and has a very smooth texture.

Richer flavor than recipes made with corn syrup and not quite as sweet. My family loved it.