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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 6 servings |
||
| Calories 503 | ||
| Calories from Fat 247 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.6g | 42% | |
| Saturated Fat 8.5g | 42% | |
| Monounsaturated Fat 12.0g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 132mg | 44% | |
| Sodium 108mg | 4% | |
| Potassium 122mg | 3% | |
| Total Carbohydrate 64.7g | 21% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 37.0g | ||
| Protein 5.1g | 10% | |
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Ingredients
- 3 eggs
- 1 cup corn syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups pecan halves
- 2/3 cup sugar
- 1/3 cup butter (melted)
- pie crusts
Directions
1
Filling------------.2
Beat eggs lightly with an electric mixer or fork until combined.3
Stir in corn syrup, sugar, butter and vanilla extract.4
Stir well.5
Stir in pecan halves and pour filling into crust.6
Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.7
Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Occasion > Holiday/Event
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Chef #844950
On Apr 19, 2009
Perfect every time! My husband is very picky when it comes to pecan pie and he LOVES this recipe!
From: JoyceJoann
On Feb 23, 2009
This is a very good pecan pie recipe. Very rich, and the filling came to just the right consistency.
From: Rushed 4 Time
On Sep 11, 2004
When I found this website, one of the things my husband begged me to find was a recipe for pecan pie. Based on reviews, I chose this recipe, and it looks like I made the right choice! I don't like pecan pie, but according to my husband, this recipe makes THE perfect pie. He even banned me from trying to make any other pecan pie recipes, so it must be good! I used Mean Chef's classic pie crust, #26205, for this pie. I'm telling you, if you are a novice, and want to make an impressive pie that takes little effort or skill, try this one... it really does come out looking like what you see at the store. Also, I really appreciate you mentioning to bake until a knife comes out clean. At 45 minutes, a knife came out covered in goop; had you not mentioned to test it, I would have assumed it was done. Mine took an extra 15 minutes, not sure why. Anyway, my husband loved it so much he darn near inhaled it!
From: highcotton
On Nov 9, 2004
Although I have a really good pecan pie recipe I've used for years, I tried this one just for a change. It was delicious! I followed the recipe exactly except for adding a small amount of apple cider vinegar to mellow out the sweetness just a tiny bit. It took about 20 minutes longer to cook than stated, but that didn't cause any problems. Now I can't decide which recipe to use for Thanksgiving. Decisions, decisions...
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