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Pecan Pie Recipe


1 1/2 cups apple cider vinegar

2 tablespoons all-purpose flour mix

1/2 teaspoon salt

3/4 teaspoon ground black pepper

1 teaspoon butter

1 cup white sugar

2 eggs

1/4 cup butter, chilled

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 (3 ounce) package cream cheese, softened

3 tablespoons mayonnaise

1 teaspoon lemon zest

1 1/2 cups chopped pecans


Preheat oven to 425 degrees F (220 degrees C).

In a medium saucepan, combine apple cider vinegar, flour mix, salt, black pepper, butter, sugar, eggs, butter, lemon juice, lemon zest, pecans and mixtures of the 3. Bring to a boil, stirring constantly.

Stir mixture into the pie crust. Bake for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake for an additional 25 minutes.

Cool pie in pan on rack of the refrigerator. Cool completely before cutting into squares. Serve hot or refrigerate until serving.


MossForn writes:

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I substituted green Onion for the onion
ThoKotchn writes:

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I fixed this for a Thanksgiving dinner, and everyone loved it! I used my prepared crust (found on this site) and substituted coconut sugar for brown sugar. I had to bake for an extra 15 minutes at the end to get the crust to a nice brown color, but the flavors were delicious, and the sweet of the cinnamis and pumpkin seeds really enhances the pie. I will definitely make it again!
badazzlad writes:

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Made this pie before Thanksgiving...thought it was going to end up being a little too syrupy...had to make it sweeter... used 1/2 c white chocolate, 1/2 c dark chocolate, and a third of a dark chocolate cookie dough. Turned out great!