Vinegar Pecan Pie

My favorite pecan pie recipe…almost my Mom’s! I reduce sugar and increase pecans and vanilla and add a little cinnamon.

Yes I make it . It was good

delish, will make it again it was different not using corn syrup. thanks

Just made it tonight and it came out so good! Nothing left of it! Even my son who doesn’t like pecan pies in general ate it. I was looking for a pecan pie without corn syrup, and this is the first one I found. I made it just like the recipe says. Oh, I used melted butter instead of margarine, as I never have enough soft butter or margarine on hand and I hate the butter sugar mixing. I had a 9 inch pie crust instead of the 8 inch, so I added one more egg and a tablespoon of sugar. It came out the perfect amount. I am going to try more variations of this recipe, like adding chocolate chips, or apples, or simply make some berry pie, replacing the pecans with berries. This recipe is not too sweet and rich like other ones, so I’m going to keep it.

I made this for Thanksgiving. I used the white vinegar like the recipe called for, but my mixture still curdled when I added the egg. I threw that out, and tried again. The second time, I added the vinegar to the other ingredients, and mixed that together before I put the eggs in. It still curdled! I went ahead and used it anyway. I only had a small bite, and what I had tasted fine. Everyone else who ate it said it was good, and said the texture was fine. I only saw a couple of other people that said their mixture curdled..did anyone else have that problem, was it SUPPOSED to be that way?

I have made it a lot of times but I prefer to use unsalted butter rather than margarine and I add more pecans., it breaks apart warm but if you can wait for it to chill in fridge, it holds better to cut and tastes even better. I have made it a few times with grocery store apple cider vinegar and it tastes just as good. I get requests to make this pie often., everyone so far has liked it better than the ones made with corn syrup. I will never make any other kind. Mmmmm.

Sorry, I really wanted this to be great. I used white vinegar and it curdled it. I used butter instead of margarine (maybe that is the problem but at this point, only one other person had a problem with this so I am guessing it’s not the cause. I had to make another half recipe just to fill my pie dish and it was still a bit shy. This is in the oven right now and I am not hopeful. FYI: I used Heize White Vinegar. I will post again after I try it. Advice: Don’t try this for a holiday, just to be safe. Being that so many liked it, do try it but don’t put yourself in a must-be-delicious situation. It will make you nuts if it flops. I should’ve known better than to try something new on a special occasion. Just a reminder……so should you. 🙂

I absolutely love this pecan pie! It’s not sickening sweet. I use part Splenda when I make it, so that it is more diabetic friendly. Thanks

This pie was a hit! I needed a last minute recipe for pecan pie but didn’t have corn syrup. My guests said it tasted better than the corn syrup pies. I only had a deep dish pie crust so it didn’t fill it but would have worked fine with the regular crust (or double the filling to use the deep dish crust).

I love this recipe, thank you for this site, I am away from home and my husband has asked for pecan pie. Of course my recipe is at home and I was able to find it here. I always chop the pecans small and use one cup.

I’ve been looking for this recipe. It also makes a great pudding. Bake it without a crust and, yes, spoon out the portions. I never measured the pecans. When the pie/pudding looked as if it had enough pecans, I stopped adding them. Delicious.

I made this and it didnt set up. Its a pie shell full of syrup. What went wrong???

Love this recipe, it is an old recipe and exact one that i got from a neighbor…no reason to change a thing!

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!

I really liked this. I was actually looking for an “oatmeal” pie but couldn’t find quite the right thing. A lot of them had corn syrup which I didn’t have and the one’s that didn’t usually had coconut which I also didn’t have. I was going to try a different pecan pie recipe that didn’t have corn syrup and just substitute oatmeal for the pecans but then I saw this one and was curious about it because it has less sugar in it. So I tried it with oatmeal instead of pecans and it came out really good. It had a nice mildly sweet flavor and the oats were nice and chewey. I’ll probably make it again.

My modifications:….. 1. Added 1/4 cup dark brown sugar 2. Added another tsp. of vanilla 3. Doubled pecans. Toasted, lightly……… What I’d do next time:….. Keep mods 1 & 2. Add only 1/4 cup extra pecans and would chop them real fine. There’s not enough filling and what filling there is is just too light and fluffy to handle many more pecans, imho…… Even if you don’t add more pecans, chop those puppys fine. :o) I didn’t and cutting slices was impossible. A wreck. I had to spoon it…….. Nice flavor with mods 1 & 2. Very simple and fast recipe too.

This pie was really yummy.It is far from the pecan pie I usually make with the corn syrup.I didn’t have any corn syrup on hand so I chose this recipe.For my taste it could have been a little sweeter but still it was very good.Thanks for the recipe.

I followed this recipe exactly as written. When we cut into the pie it was as dry as a bone. The pecans just crumbled apart. There was no filling whatsoever. It was a mess. I had read the reviews and was concerned that it would be runny – HA.

Thank goodness that I found this recipe again!!! I used this recipe for Thanksgiving last year and forgot to save it to my recipe box. I had to search for it using the vinegar as an ingredient I wanted and corn syrup as one I didn’t. This was one of the two very first pies I’ve ever made and it got rave reviews. I followed the recipe to a tee with no alterations. It’s sweet but not an overkill on the sweet-tooth like most pecan pies. *****

I’ve made this pie every Thanksgiving for the last 3 years. My family asks for it each year. It isn’t too sweet like a lot of other pecan pie recipes.

Thank you so much for this recipe! I have some diabetic friends and i altered this recipe for them. I use Splenda instead of sugar. I look kind of weird but, it came out great! They absolutely love it! Thanks so much.