Vinegar Pecan Pie

Vinegar Pecan Pie

21

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 334 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 231 mg
  • 9%

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 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.

Reviews

21
  1. 21 Ratings

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

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...

Most helpful critical review

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...

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...

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...

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.

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 goo...

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 ...

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, a...

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...

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 l...

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...