Vinegar Pecan Pie18 Reviews
- Prep: 5 min
- Cook: 45 min
- Ready In: 50 min
“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.” - by Laura Manus
Original recipe yields 1 - 8 inch pie
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, mix together sugar and margarine. Stir in eggs, vanilla and vinegar. Stir in pecans. Pour into pie shell.
- Bake in preheated oven for 45 minutes, or until top is lightly browned, and filling is set.
Amount Per Serving (8 total)
- 334 cal
- 24.6 g
- 26.8 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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 s..." See moreyrupy custard that most pecan pies have. I will definitely make this again!"
"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..." See more 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."
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