Without the syrup that most pecan pie recipes ask for, this is a straightforward but tasty recipe to create. With the pecans, it resembles custard pie more.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 – 9 inch deep dish pie or 2 regular 9 inch pies |
Ingredients
- 1 (9 inch) deep dish pie crust
- 2 cups light brown sugar
- 1 tablespoon all-purpose flour
- ½ cup melted margarine
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup chopped pecans
- 1 cup pecan halves
Instructions
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, combine brown sugar, flour, margarine, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie crust. Place whole pecan meats gently on top in decorative manner.
- Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.
Nutrition Facts
| Calories | 688 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 354 mg |
| Sugars | 59 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
Thick filling and not smooth texture.
It was sugar overload!!! Would not recommend, would not serve this to anyone. What a waste.
Oh. My. Goodness! Followed this recipe to a tee. I’ve tried several pecan custard reciped that went straight from the oven to the compost. This pie is too pretty to cut although I did gently move a top pecan over and stole a spoon ful to taste. Delicious little pieces of pecan throughout, lovely melt in your mouth flavor. The mix is super loose going into the pie shell but don’t worry. It comes together beautifully after 40 minutes. Will jiggle when coming out of the oven.LET IT SIT. LET IT SIT A couple of hours at least until it thickens…yummy!
Best pecan pie recipe! Tried a whole bunch over the years – this one is by far the most delicious. Make it every year now for Thanksgiving. Usually make 2 at a time because it goes so fast.
So delicious that even a pecan pie hater loved it. The top gets a bit too brown before it is done. I may bake it longer at a lower temperature, after a 400 degree start.
This recipe turned out perfect. I followed all instructions and pre-backed the crust 8 minutes before pouring the mix on top. It didn’t need any extra baking time. Delicious!
Good flavor. The pudding like filling set well and wasn’t runny.
Excellent recipe! I gave Ben making this recipe for a few years, and it never disappoints.
A new family favorite. I wanted to bake a pecan pie, but forgot the corn syrup. This recipe was perfect. Will be making it more often.
No changes, I enjoy this pie as it is not over sweet as I get from corn syrup basses pies. I am just optimizing the cook time for doneness any advice would be helpful.
Delicious sums it up. Love this recipe and have made it every holiday.
Delicious, but yes, you’ll need to cook it longer….I baked it for an hour and ten minutes, and it still could have used another 10. Good flavor though so I’ll work with it!
Love this because it doesn’t use HFC. I have family who is allergic to HFC.
i made this for my family on easter and it was very good..
I love this more than a regular pecan pie and I love pecan pie. It’s nice that its not ultra sweet. Some pecan pies make my teeth hurt and I want to enjoy the pecan flavor. This one was perfect!
My husband loved this pecan pie! I was pleasantly surprised.
My family absolutely loved it! Everyone requested for their own pie as their Christmas gift and this includes the children as well. Thank you for sharing this yummy recipe. For sure a family must have for the holidays!
If using a metal pie pan, expect to bake it much longer, like 30 minutes longer. Taste was good, not excellent. I’ll probably use this recipe again as I don’t like the corn syrup ones.
I think this will be great if it ever gets done! I made two and I used the bigger pie plate but not “deep dish” and it’s already been in oven 1.5 hours and it’s still not set but they look beautiful. I have foil just draped on top and that is keeping them from burning. Seems like there’s too much liquid in recipe?? Can’t wait to try them because regular pecan pie is too sweet to me.
I love pecan pie but it’s usually to sweet to be able to eat much. Not with this recipe! The light custard filling is just right anytime of the year.
Followed the recipe to the T and it tasted great but the problem was that we had to bake it way longer than what the recipe asked for (about 1 & half hours like another person suggested) and it still wasn’t set. So we had to let it sit for a day and the filling was still jiggly and not completely set. We had to scoop up each slice with a spoon, though the crust was done. Altogether, it tasted wonderful and everyone enjoyed it and it was gone in 2 days. Maybe next time we’ll reduce the evaporated milk and use a little flour to thicken the batter. You won’t need to toast the pecans you arrange on top. As for sweetness, you can reduce the amount of sugar just a tad. Thanks for sharing Deanne