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suzanne s best pecan pie


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!


# # # # # # # # # # #


  • Carbohydrates: 3540.9
  • Fats: 399.0
  • Dietary Fiber: 626.0
  • Minerals: 91.0
  • Proteins: 93.0
  • Vitamins: 362.0
  • Water: 89.0


  1. Preheat oven to 350
  2. In a saucepan
  3. Combine syrups
  4. Brown sugar
  5. Butter and vanilla
  6. While stirring
  7. Bring to a boil so the butter and sugar dissolve
  8. Remove from heat and add cream and brandy
  9. Set aside
  10. While mixture is cooling
  11. Grind pecans in a food processor
  12. In a mixing bowl
  13. Beat eggs with an electric hand mixer or fork
  14. Add pecans and syrup mixture to the eggs and stir well with a fork
  15. Pour into frozen
  16. Unbaked pie shell and place on a cookie sheet
  17. Bake for 45 minutes
  18. After removing from the oven
  19. Brush the top of the pie and the crust with heavy cream
  20. Cool completely ! serve with fresh whipped cream if desired
  21. This can be made a day or 2 in advance and keeps very well covered in foil

Step 13

Total Time in Minute 55

Ingredients Count 11

cooking suzanne s best pecan pie

See More Relate Photo


Pie shell


Brown rice syrup

Maple syrup

Brown sugar




Heavy cream



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