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Nutrition Facts
Serving Size 1 (113g) Recipe makes 16 servings
Calories 449
Calories from Fat 291		(64%)
Amount Per Serving		%DV
	Total Fat 32.4g	49%
	Saturated Fat 6.2g	31%
	Monounsaturated Fat 16.1g
	Polyunsaturated Fat 8.3g
	Trans Fat 0.0g
Cholesterol 90mg		30%
Sodium 163mg		6%
Potassium 324mg		9%
Total Carbohydrate 37.1g		12%
	Dietary Fiber 3.4g	13%
	Sugars 16.3g
Protein 6.7g		13%
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New Pecan Pie

Recipe #183549 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kays
Aug 28, 2006

This pie is a new take on an old recipe passed down in a recipe book from my mother. This is NOT your typical pecan pie! It is not as sweet, nor is it gooey. Instead, it is a rich, nutty pie in the style of a pumpkin pie, and perfect for fall gatherings.

SERVES 16 -24 (change servings and units)

Ingredients

2 unbaked pie crusts
4 cups pecans, divided
6 eggs
1/2 cup light corn syrup
1/2 cup molasses
1/2 cup white sugar
1 cup light cream
2 teaspoons vanilla
2 teaspoons butter
salt (optional)

Directions

1
Preheat oven to 375 degrees.
2
Prepare crusts in two 8-9 inch pie plates.
3
Set aside 1 cup of pecans. Put all of the remaining ingredients in a blender and blend ONLY until everything is mixed (about 10 seconds or so).
4
Divide the blended ingredients between the two crusts. Top the pies with the pecans that were set aside.
5
Bake the pies for 30-35 minutes, until tops start to crack around the edges.
6
Serve barely warm with ice cream or fresh whipped cream.