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Pecan Pie
This is a simple pecan pie which is not as sweet as a regular pie as it omits the syrup. It's custardy in texture.
Ingredients
Serves: 8
- 1 (23cm) deep-dish pie base
- 2 cups light brown sugar
- 1 tablespoon plain flour
- 125g melted margarine
- 1 cup (250ml) evaporated milk
- 1 teaspoon vanilla essence
- 3 eggs
- 1 cup chopped pecans
- 1 cup pecan halves
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Preheat oven to 180 degrees C.
- In a large bowl, combine sugar, flour, margarine, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans and pour into pie crust. Place pecan halves gently on top in a decorative manner.
- Bakefor 35 to 40 minutes, or until golden brown and filling is set.
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Reviews and Ratings
Global Ratings:
(75)
Reviews in English (65)
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 are just too much, and I'm glad to have an alternative. - 20 Nov 2001 (Review from Allrecipes USA and Canada)
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. This 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. - 28 Nov 2008 (Review from Allrecipes USA and Canada)
I loved this. It's so good--kind of butterscotchy, I think. Quick, easy, tasty. I wouldn't skip the chopped pecans--love the crunch. The pecans on the top become nice and toasty, with great flavor. - 15 Aug 2007 (Review from Allrecipes USA and Canada)