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    You are in: Home / Recipes / Suzanne's Best Pecan Pie Recipe
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    Suzanne's Best Pecan Pie

    Suzanne's Best Pecan Pie. Photo by MaryBeth25

    1/1 Photo of Suzanne's Best Pecan Pie

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Suzy_Q's Note:

    NO CORN SYRUP! This was my first attempt at pecan pie and will never use another recipe. My mother has been famous for her pecan pie for decades and this beats out hers! My guests and I all agreed this was the best pecan pie ever and it was very easy! My picky non-pie eating sweetie had seconds and could not stop raving (which he never does!). This was the biggest hit of my entire Thanksgiving dinner. No one touched the pumpkin pie! This uses Brown Rice Syrup which is more healthful, less sweet and tastes like caramel. It is OUTSTANDING in pies and can be bought at a natural foods store. The key to really delicious pecan pie that sets well is to grind the walnuts!

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    Units: US | Metric

    • 1 frozen pie shell (I use Whole Wheat)



    1. 1
      Preheat oven to 350.
    2. 2
      In a saucepan, combine syrups, brown sugar, butter and vanilla. While stirring, bring to a boil so the butter and sugar dissolve. Remove from heat and add cream and brandy. Set aside.
    3. 3
      While mixture is cooling, grind pecans in a food processor.
    4. 4
      In a mixing bowl, beat eggs with an electric hand mixer or fork.
    5. 5
      Add pecans and syrup mixture to the eggs and stir well with a fork.
    6. 6
      Pour into frozen, unbaked pie shell and place on a cookie sheet.
    7. 7
      Bake for 45 minutes.
    8. 8
      After removing from the oven, brush the top of the pie and the crust with heavy cream.
    9. 9
      Cool completely! Serve with fresh whipped cream if desired.
    10. 10
      This can be made a day or 2 in advance and keeps very well covered in foil.

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on November 25, 2011


      This was AMAZING!!! Much better than any other recipe we ever used. You can't tell the ingredients aren't "traditional." My mom made a homemade whole wheat pie crust. I try to stay away from processed sugars and my dad recently had heart troubles and can't have butter, cream or egg yolk. I hate when people do this in a review, but I subbed a little less agave nectar for the brown sugar, 4 egg whites for the eggs, less rice milk for the cream (because of the liquid the agave already added), and canola oil for the butter. We used brandy instead of sherry since that is what we are use to. Had to cook it a little longer before it puffed up (which means it is done) but I also had potatoes, candied yams and a pumpkin pie in the oven. This is by far much better than the unhealthy pecan pie I adored my whole life. The family went nuts over it. My dad couldn't believe it followed his diet without breaking any rules :) Definitely worth replacing any other pecan pie recipe, nothing will compare to this!

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    • on December 26, 2013


      My Boyfriend doesn't like "GMO" corn syrup in his pie, but we did have some organic rice syrup and brandy, I followed the recipe exact! This is by far the best pecan pie yet. I loved it so much, thank you for sharing this wonderful recipe Suzy Q and I plan to make many more, my boyfriends favorite! 100 Stars!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Suzanne's Best Pecan Pie

    Serving Size: 1 (859 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3540.9
    Calories from Fat 2338
    Total Fat 259.8 g
    Saturated Fat 72.5 g
    Cholesterol 761.5 mg
    Sodium 2192.1 mg
    Total Carbohydrate 267.7 g
    Dietary Fiber 22.2 g
    Sugars 156.6 g
    Protein 46.7 g

    The following items or measurements are not included:

    brown rice syrup

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