Pecan Pie

  • Prep Time: 30 mins
  • Total Time: 1 hrs 15 mins
  • Serves: 4-6,Yield: 1.0pie
  • About This Recipe

    “this is a very smooth center pecan pie..melts in your mouth ..also from from fireman’s firehouse cookbook…a real beauty of a pie ..”

    Ingredients

  • 1/2-1cupmargarine
  • 2cupslight brown sugar, packed
  • 3eggs
  • 1 (9inch)pie shells
  • 1/4 teaspoonsalt
  • 1/2 teaspoonvanilla
  • 1 1/2 cupspecans, chopped
  • Directions

  • In a saucepan, melt margarine with brown sugar.
  • Add eggs, salt, and vanilla and mix well.
  • Add pecans.
  • Pour mixture into an unbaked pie shell.
  • Bake in preheated oven at 350 degrees for 45 minutes.
  • Reviews

  • “I made this for Christmas dinner.It was sooo easy,and my dad(the pecan pie expert)loved it.I am not crazy about pecan pie,but this was good.”

  • “The best pecan pie I’ve ever had.It’s better than my southern mama’s.”

  • “Im not a lover of pecan pie because of the corn syrup taste so I eager to try this recipe for DBF birthday treat.It was out of this world delish!I used 1/2 cup butter, 1 1/2 cups brown sugar and 2 cups pecans, mixed pieces and whole.It did take a little longer to bake and did need covered towards the end again, but I took it out of the oven when it was still a little jiggly in the middle and as it cooled it was perfect!Great recipe Ann, thanks!”

  • “I have a family of pecan pie aficionados – and this was declared the best pie ever!Used 1/2 cup butter, 11/2 cups brown sugar, 2 cups coarsely chopped pecans, and a ready-crust. Making this again next weekend for my husband’s birthday – thanks for such an easy recipe!”

  • “Delicious!I used 1/2 cup butter.I’m not sure why others thought this wasn’t very sweet – I love sweet and thought it could have used a little less brown sugar.”

  • “this was that favored pie at my thanksgiving party, thank you!i used it with a no roll pie crust, recipe #93312.i did a rounded 1/2 cup of butter, 1 cup brown sugar and 1/2 cup white sugar, because i ran out of brown, and1 2/3 cup pecans.baked for 40 minutes, and it was wonderful.”

  • “The best, not as sweet as ones made with syrup.”

  • “This was so easy and absolutely delicious. The only problem I had was with the cooking time, with a newer oven, 45 minutes burned the top slightly, next time I’ll try 30 mins.Thanks for posting this recipe!”

  • “Thank you, thank you a thousand time thank you,I am from South Texas and pecan pie is one of my very favorites.Ten years ago, I found out that I am diabetic and thought that I would have to give up pecan pie forever because of the sugar content.I had always just seen recipes that used corn syrup so when I found your recipe, I was sure that I could substitute Splenda Brown Sugar Blend and it would work well. I made the pie for Thanksgiving and was so very very pleased with the taste and consistency. It was just as easy as any other of the pecan pies that I had made in the past.Obviously, it is still a special occasion pie but I can now have pecan pie once again.Hubby raved about the pie and pecan pie is not his very favorite.Thank you for posting this recipe, you have made me very very happy.”

  • “I’ve made this pecan pie for years, thanks to my mother-in-law’s recipe.I love it because it never fails.It is our family’s favorite.Much better than with syrup.”

  • “I used this recipe for Thanksgiving dinner and it was wonderful. I used only 1/2C butter and that was great.Thank you.”

  • “The pie tastes wonderful and I love that it doesn’t have any corn syrup in it.My only complaint (and the reason it didn’t get 5 stars) is that it really, really calls for a Deep Dish Pie Crust instead of a regular one.The first time I made it, the filling overflowed from the pie crust both on my counter AND in the oven.I assumed that it was user error.I just made the pie again and actually had to transfer the filling to a deep dish crust after it once again rolled out of the regular crust and all over my counter.
    So as long as you use a deep dish crust, you’re fine!Other than that, delicious, flavorful and much healthier than the corn syrup options.”

  • “I too liked the idea of making a pecan pie without the corn syrup. The first time I made this, I follwed others suggestions to lower the butter to 1/2 cup and the brown sugar to 1 1/2 cups and up the pecans to 2 cups. Chopping the pecans in my food proceesor left me with everything from crumbs to chunks of nuts. Covering the entire pie for the first 15 minutes as another reviewer suggested was a good idea. In the end I thought my first pecan pie tasted good, altho’ a little liquidy –which repaired itself by sitting in the frig. The second time I made it, I cut the brown sugar down to 1 cup, and the eggs down to 2 and broke the pecans in half by hand. It was a little bit liquidy, but not much and the pie was still sweet enough that nobody missed the extra sugar and they all thought it was great! Thanks Ann!”

  • “This was a wonderful recipe that was very popular at a dinner party I went to. It’s easy to make and very rich and flavourful without being too sweet. It was really nice and creamy and had a great consistency. First time makers should take heed of the other reviewer warnings about letting the sugger/marg mix cool before adding the egg as it will cook otherwise. I made this with 1/2 cup butter (which was fine) and made my own dessert pastry to go with it. A definite keeper and a really good, easy recipe that is sure to impress your friends and family.”

  • “This was the first time I had ever made Pecan Pie.I love the fact that there is no corn syrup in it! It was so easy, It made me wonder why I had never made Pecan pie before!I made one before Thanksgiving to “try it out” before serving it to guests.YUM! Everyone loved it!”

  • “My husband’s one and only dessert weakness is pecan pie. I have been trying to find the perfect recipe for him, but have not had much success – until now!!!This pie is wonderful and it’s definitely because of the sugar.It had a nice custardy consistency and was not cloyingly sweet like pies made with corn syrup.Five gold stars for you, Ann!Thank you!”

  • “This was the absolute best pecan pie I’ve ever tasted.Super easy to make and not cloyingly sweet like most.Recommend cooling the butter and sugar mixture a bit before adding the eggs to not cook them.I did decrease the sugar a little bit. Would love to see this with macadamia nuts!”

  • “Made this pie along with one using Karo syrup. Took them both to work. It was unanimous! This pie was the winner! Great recipe. I highly recommend.”

  • “Very easy to prepare and just the right ratio of sweet and nutty.”

  • “Made into two #5 cast iron skillets for cuteness sake.Oh, if you’re like me, due to the exorbitant amount of holiday sweets recently consumed, you’re probably experiencing protein deficiency.Well, just from the looks of this pie, let’s get it over with and pass out and die now.Made for Best of 2011 recipe tag.”

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