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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (119g) Recipe makes 8 servings |
||
| Calories 467 | ||
| Calories from Fat 213 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.8g | 36% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 11.7g | ||
| Polyunsaturated Fat 5.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 86mg | 28% | |
| Sodium 115mg | 4% | |
| Potassium 119mg | 3% | |
| Total Carbohydrate 63.4g | 21% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 36.2g | ||
| Protein 5.1g | 10% | |
Ingredients
- 3 eggs (slightly beaten)
- 1 cup corn syrup (light or dark)
- 1 cup sugar
- 2 tablespoons butter (melted)
- 1 teaspoon vanilla
- 1 1/2 cups pecans
- 1 9" unbaked pie shell
Directions
1
In a large bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended.2
Stir in pecans.3
Pour into pastry shell.4
Bake in 350 degree oven for 50- 55 minutes or until cake tester comes out clean.5
Cool.
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Chef #595185
On Nov 9, 2009
Love this recipe! So simple yet so delish! Pecan Pie is my fav and this one is right on the money! I sometimes bake just a few mins longer for a more sturdier filling. You cannot go wrong with this recipe!
From: Cookgirl
On Jan 1, 2009
This is the pecan pie recipe I've always used and that has never failed me. Ooozy sweet and the directions couldn't be easier. Serve with vanilla ice cream; or today we had it with real whipped cream. Thank you. cg
From: Patty-cake
On Nov 21, 2006
I've made this exact recipe that the Karo label uses for the past 25 or so years and I (and everyone who has eaten it) love it!! Only because that's the way my 'Gram' showed it to me 'pre' Karo syrup recipe. I'm definitely not knocking trying different spins on this recipe but I'm thinking, does something this simple and tasty really need to be tweeked? I'm certainly not getting any complaints in my house and I'm a Southerner, at least 4 generations back from Tennessee (born in Miami and living in Connecticut, go figure). I have to wonder if the Karo recipe came from a good 'ol gal from the South. My family has run the gammit on good Southern pies. Thanks for putting forth something that really doesn't need improvement!
From: Rumpole
On Apr 6, 2003
Great pie and easy to make. I doubled the vanilla and added 1/4 cup of Jack Daniels - voila! - Kentucky Bourbon Pecan Pie. Warm out of the oven and ala mode - people were licking their plates.
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