Best 8 Vinegar Pecan Pie Recipes

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Indulge in the delectable symphony of flavors with our comprehensive guide to creating the perfect vinegar pecan pie. This delectable treat captivates the senses with its rich and complex taste profile, where the tangy notes of vinegar harmoniously intertwine with the buttery sweetness of pecans, encased in a flaky, golden crust. Whether you're a seasoned baker looking to elevate your culinary repertoire or a novice seeking a foolproof recipe, our carefully curated selection of vinegar pecan pie recipes offers something for every skill level. Embark on a culinary journey as we explore the secrets behind this Southern classic and uncover the techniques that elevate it from ordinary to extraordinary.

Here are our top 8 tried and tested recipes!

VINEGAR PECAN PIE



Vinegar Pecan Pie image

The filling is not sickening sweet because there is no corn syrup. This recipe is requested by my family every year for Thanksgiving and Christmas.

Provided by Laura Manus

Categories     Desserts     Pies     Pecan Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
½ cup margarine, softened
2 eggs
1 teaspoon vanilla extract
3 teaspoons white vinegar
¾ cup chopped pecans
1 prepared 8 inch pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, mix together sugar and margarine. Stir in eggs, vanilla and vinegar. Stir in pecans. Pour into pie shell.
  • Bake in preheated oven for 45 minutes, or until top is lightly browned, and filling is set.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 26.8 g, Cholesterol 46.5 mg, Fat 24.6 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 230.8 mg, Sugar 19.5 g

PECAN PIE



Pecan Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h55m

Yield 6-8 servings

Number Of Ingredients 14

1 1/4 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons vegetable shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons beaten egg (about 1/2 large egg)
1 vanilla bean, split lengthwise (or 1 1/2 teaspoons vanilla extract)
1 stick unsalted butter
3 large eggs
1 cup light corn syrup
3/4 cup sugar
1/2 teaspoon apple cider vinegar
1/4 teaspoon salt
1 1/2 cups pecan halves, 3/4 cup chopped

Steps:

  • Make the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 2 tablespoons ice water in a bowl, then add to the processor and pulse once or twice (stop before the dough gathers into a ball). Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and chill until firm, at least 1 hour.
  • Roll the dough into a 12-inch round on a floured surface. Ease into a 9-inch glass pie plate (not deep dish), then fold the overhanging dough under itself and crimp the edges with your fingers. Cover tightly with plastic and chill 30 minutes.
  • Position a rack in the lower third of the oven; put a baking sheet on the rack and preheat to 450 degrees F. Make the filling: Scrape the vanilla seeds into a skillet; add the butter and the vanilla pod. Cook over medium-high heat until the butter browns, about 5 minutes. Remove from the heat.
  • Whisk the eggs, corn syrup, sugar, vinegar and salt in a bowl. Slowly scrape in the butter mixture, whisking; discard the vanilla pod. (If using vanilla extract instead, add it now.)
  • Spread the chopped pecans in the crust and pour in the corn syrup mixture. Top with the remaining 3/4 cup pecan halves. Place the pie on the hot baking sheet, reduce the oven temperature to 350 degrees F and bake until the crust is golden, 20 to 30 minutes. Remove from the oven and cover the entire top with foil, then continue baking until set, 25 to 30 minutes. Discard the foil. Cool completely on a rack.

VANILLA PECAN PIE



Vanilla Pecan Pie image

Cheesecake meets pecan pie in this smooth and decadent seasonal dessert.

Provided by Food Network

Categories     dessert

Time 1h10m

Yield Makes 10 servings

Number Of Ingredients 9

1 refrigerated pie crust (from 15-ounce package)
1 package (8 ounces) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
4 teaspoons McCormick® Pure Vanilla Extract, divided
1/2 cup light corn syrup
3 tablespoons butter, melted
1/4 teaspoon salt
2 cups pecan pieces, toasted

Steps:

  • 1. Preheat oven to 350 degrees F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
  • 2. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
  • 3. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.

VINEGAR PECAN PIE



Vinegar Pecan Pie image

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Number Of Ingredients 7

3/4 cup white sugar
1/2 cup margarine, softened
2 eggs
1 tsp vanilla extract
3 tsp white vinegar
3/4 cup chopped pecans
1 prepared pie crust

Steps:

  • 1. Preheat oven to 350°F. In large bowl, mix together sugar and margarine; stir in eggs, vanilla extract and vinegar. Stir in pecans.
  • 2. Pour in pie shell.
  • 3. Bake in oven for 45 minutes or until lightly browned and filling is set.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

VINEGAR PECAN PIE



Vinegar Pecan Pie image

The filling is not sickening sweet because there is no corn syrup. This recipe is requested by my family every year for Thanksgiving and Christmas.

Provided by Allrecipes Member

Categories     Pecan Pie

Time 50m

Yield 8

Number Of Ingredients 7

¾ cup white sugar
½ cup margarine, softened
2 eggs
1 teaspoon vanilla extract
3 teaspoons white vinegar
¾ cup chopped pecans
1 prepared 8 inch pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, mix together sugar and margarine. Stir in eggs, vanilla and vinegar. Stir in pecans. Pour into pie shell.
  • Bake in preheated oven for 45 minutes, or until top is lightly browned, and filling is set.

Nutrition Facts : Calories 334.2 calories, Carbohydrate 26.8 g, Cholesterol 46.5 mg, Fat 24.6 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 230.8 mg, Sugar 19.5 g

VINEGAR PIE



Vinegar Pie image

For an adventure in taste, this pie is the way to go. It is very inexpensive and will surprise you with its unique taste!-Dora Williams, Laingsburg, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 6

4 large eggs
1-1/2 cups sugar
1/4 cup butter, melted
1-1/2 tablespoons cider or white vinegar
1 teaspoon vanilla extract
1 unbaked pie shell (9 inches)

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes.

Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 127mg cholesterol, Sodium 190mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

RAISIN PECAN PIE



Raisin Pecan Pie image

I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. -Angie Price, Bradford, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
1/2 cup boiling water
1/2 cup golden raisins
3 large eggs, room temperature
1-1/2 cups sugar
1/2 cup butter, melted
2 teaspoons cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 350°., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain. In a large bowl, beat eggs, sugar, melted butter, vinegar, vanilla and spices until blended. Stir in pecans and drained raisins. Pour into crust., Bake on a lower oven rack until filling is set, 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 524 calories, Fat 30g fat (16g saturated fat), Cholesterol 130mg cholesterol, Sodium 275mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

TIPSY RAISIN PECAN PIE



Tipsy Raisin Pecan Pie image

I adopted this from the Recipezaar account. The original was called Oh So Good Pie. It called for golden raisins but I use regular ones. I haven't made the Spiked Cream yet but maybe will the next time :)

Provided by flower7

Categories     Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 9-inch unbaked pie shell
1 cup raisins
1 cup chopped pecans
3 tablespoons flour
1/2 cup butter, softened
3/4 cup light brown sugar, packed
2 eggs, separated
2 tablespoons whiskey
1 teaspoon distilled white vinegar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon salt
1 cup heavy cream
2 tablespoons sugar
2 teaspoons whiskey

Steps:

  • Preheat oven to 350 degrees F.
  • Toss together raisins, pecans and flour in a medium size bowl until raisins and pecans are well coated with flour.
  • Beat together butter and brown sugar in a large bowl until well blended (I use my stand mixer).
  • Add divided egg yolks, one at a time, beating well after each addition.
  • Add 2 tablespoons whiskey, vinegar, cinnamon, nutmeg and allspice; blend well. Stir in raisin & nut mixture and set aside.
  • Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form (I use my stand mixer for this also).
  • Fold whites into raisin & nut mixture. Pour into pie crust.
  • Bake for 35 minutes or until slightly puffed and set.
  • Serve warm or at room temperature with Spiked Whipped Cream, if desired.
  • To make Spiked Whipped Cream: Beat together one cup heavy cream, 2 tablespoons sugar and 2 teaspoons whiskey in a medium size bowl until soft peaks form.

Tips:

  • Use a variety of pecans. Don't just stick to one type of pecan. Try using a combination of whole pecans, chopped pecans, and pecan pieces. This will give your pie a more complex flavor and texture.
  • Toast the pecans before using them. Toasting the pecans will bring out their flavor and make them more fragrant. To toast the pecans, simply spread them out on a baking sheet and bake them in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes, or until they are golden brown.
  • Use a good quality vinegar. The type of vinegar you use will have a big impact on the flavor of your pie. Use a vinegar that is flavorful and has a bit of acidity. Some good options include apple cider vinegar, white vinegar, and balsamic vinegar.
  • Don't overcook the pie. The pie is done when the filling is set and the crust is golden brown. Overcooking the pie will make the filling dry and the crust tough.

Conclusion:

Vinegar pecan pie is a delicious and unique dessert that is perfect for any occasion. With its sweet and tangy flavor, it is sure to be a hit with everyone who tries it. If you are looking for a new and exciting dessert to try, I highly recommend giving vinegar pecan pie a try. You won't be disappointed!

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