Top Rated Pecan Pie

"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 .."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by lets.eat photo by lets.eat
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Chef OG photo by Chef OG
Ready In:
1hr 15mins
Ingredients:
7
Yields:
1 pie
Serves:
4-6
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ingredients

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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.

Questions & Replies

  1. The recipe call for 0.5 Cup to 1 Cup of margarine. Would butter be as good in this recipe as margarine? Is there a difference in the water content of margarine vs butter? Is there a reason for the variable amount of margarine; something to look for while making the filling?
     
  2. is the correct amount of butter 1 and 1/2 cups?
     
  3. I'm a little confused, the recipe as written calls for 1/2-1 cup margarine, is it just written wrong? Should it be 1 1/2 cups margarine? That seems like a lot to me!
     
  4. Please answer before Tuesday! I'm making this for Thanksgiving. Do I let the butter/brown sugar mixture cool before adding eggs?
     
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Reviews

  1. I have a family of pecan pie aficionados - and this was declared the best pie ever! Used 1/2 cup butter, 1 1/2 cups brown sugar, 2 cups coarsely chopped pecans, and a ready-crust. <br/><br/>Making this again next weekend for my husband's birthday - thanks for such an easy recipe!
     
  2. 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.
     
  3. 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!
     
  4. The best pecan pie I've ever had. It's better than my southern mama's.
     
  5. 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.<br/>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.
     
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Tweaks

  1. Great recipe ~ have made this multiple times and it always turns out. Love that it uses brown sugar instead of corn syrup. Thanks for posting this.
     
  2. I made this yummy pie for the family for Christmas 2011 and i loved it! I am not usually a big fan of pecan pie because i do not like the corn syrup filling but I loved that this recipe uses brown sugar instead. I made this with a shortbread crust and it was a fabulous addition to the dessert table. The recipe was easy to follow and I will definitely be making it again-thanks for a great recipe!
     

RECIPE SUBMITTED BY

home maker..fun camping,baking trying to figure out how to make bread in my three bred machines...like new kitchen gadgets... all cook books ..all recipes...favorit food is the steak t bone that husband grill for me he sears it on both sides and then pours beer over it..so tender and soso good...and all the recipes have submitted have cooked and eaten....and served my family...
 
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