Vinegar Pecan Pie

Vinegar Pecan Pie

21 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
Laura Manus
Recipe by  Laura Manus

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 8 inch pie

Directions

  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.

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Reviews (21)

Rate This Recipe
TLW
18

TLW

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 the syrupy custard that most pecan pies have. I will definitely make this again!

DOLPHINSMILE525
12

DOLPHINSMILE525

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 still reeked of vinegar smell. Then a test taste made me throw it away:( I will try this one again with white vinegar as a friend told me that the apple cider variety IS the reason mine curdled.

Cita
11

Cita

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 334 cal
  • 17%
  • Fat
  • 24.6 g
  • 38%
  • Carbs
  • 26.8 g
  • 9%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Pecan Pie IV

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Old-Fashioned Honey Pecan Pie