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My review
Pecan Pie V
Elaine Helms
"Unlike most pecan pies, this one does not require corn syrup."
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Ingredients
1 h 5 m servings 313 calsOriginal recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
- Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 313 calories; 22.6 g fat; 26.9 g carbohydrates; 3.1 g protein; 77 mg cholesterol; 105 mg sodium. Full nutrition
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Reviews
Read all reviews 19702577 Ratings
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Most helpful positive review
2/16/2004
This recipe is fantastic - Never make the Karo Syrup recipe again! I'm disappointed I didn't have this recipe years ago - it is infinately better than the standard corn syrup recipes, and just ...
Most helpful critical review
10/11/2012
I tried this recipe twice and got a different result each time. Third time is a charm, right? Unfortunately not. Then I brightened up and decided to read reviews. What I was experiencing was wri...
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Least positive
Newest
2/16/2004
This recipe is fantastic - Never make the Karo Syrup recipe again! I'm disappointed I didn't have this recipe years ago - it is infinately better than the standard corn syrup recipes, and just ...
11/7/2006
My husband and I run a restaurant and we have used this recipe as one of our desserts. Our customers always rave about it! The only thing I do differently is that I reduce the temperature of t...
4/19/2007
I love this recipie!! It is the best and easiest pecan pie recipie you'll ever see. I am a chef and made this for some customers and they loved it! I did change the baking time to 350 for 15 m...
9/6/2006
I was hesitant to try this recipe when I noticed corn syrup was not listed as an ingredient. Well, I tried the recipe & the pie was awesome! I mixed sugars & butter well with a portable mixer w...
10/11/2012
I tried this recipe twice and got a different result each time. Third time is a charm, right? Unfortunately not. Then I brightened up and decided to read reviews. What I was experiencing was wri...
10/31/2005
My husband and I enjoyed this version of pecan pie very much. I lowered the calorie count even more by using 3/4C brown sugar and 1/2 C Splenda, and I used heart healthy margarine instead of bu...
12/10/2007
Great recipe! To summarize the advice I took from the previous reviews: - Heat butter just until melted, too hot could cook the egg - Preheat oven to 350 deg. F, and place pie in oven for 10 min...
11/4/2005
this was the best pecan pie i have ever had. it's seriously incredible. to make the filling thicker, we added more pecans. absolute perfection. i can't stop raving about it!
11/17/2005
A Godsend for my diabetic wife. Pecan pie is her favorite desert, and she will only occasionally cheat on her diet to have a slice of the traditional pie; but substituting Splenda for sugar, sh...