“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.” - by Deanne Gates
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch deep dish pie or 2 regular 9 inch pies
Directions
- Preheat oven to 350 degrees F (175 degrees C.)
- 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.
- Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.
Nutrition
Amount Per Serving (8 total)
- Calories
- 688 cal
- 34%
- Fat
- 42.5 g
- 65%
- Carbs
- 73.2 g
- 24%
Based on a 2,000 calorie diet
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Reviews (56)
Rate This Recipe
"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 pies ar..." See moree just too much, and I'm glad to have an alternative."
mmemmeuk
"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 anymore. ..." See moreThis year I just wanted to be traditional so I searched until I found this recipe. It's fantastic. You've just gotta try it. I never knew you could make a pecan pie without corn syrup. But YOU CAN and it's better than I ever imagined. The only thing I did different is I accidentally bought dark brown sugar so I just used 3/4 dark and 1/4 white to tone it down a bit. Worked a treat. "
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