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Nutrition Facts

Serving Size 1 (152g)

Recipe makes 8 servings

Calories 572
Calories from Fat 252 (44%)
Amount Per Serving %DV
Total Fat 28.1g 43%
Saturated Fat 7.3g 36%
Monounsaturated Fat 13.3g
Polyunsaturated Fat 5.6g
Trans Fat 0.0g
Cholesterol 121mg 40%
Sodium 179mg 7%
Potassium 137mg 3%
Total Carbohydrate 80.1g 26%
Dietary Fiber 2.1g 8%
Sugars 42.1g
Protein 5.8g 11%

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Utterly Deadly Southern Pecan Pie

Recipe #101954 | 1¼ hours | 20 min prep | add private note

By: PCrocker
Oct 14, 2004

The secret to this rich pie is cooking the sugar and corn syrup first. It is definitely not diet food! I bake this pie for 45 minutes according to my oven but you may need to bake longer.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
  2. 2
    In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
  3. 3
    At this point I like to strain the mixture to make sure it's smooth and lump free.
  4. 4
    Stir in butter, vanilla, and pecans and pour into crust.
  5. 5
    Bake in a 350°F oven for about 45 to 60 minutes or until set.

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Featured Reviews for This Recipe

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From: KellyMac6

On Jun 11, 2009

I had a few questions regarding the directions for making this pie and I don't know that my interpretation worked out successfully. I heated the sugar and syrup and allowed to boil for the 3 minutes. Then I added the butter to this in order to melt it in the hot sugar. I then added the egg and vanilla to the sugar and butter mixture. I thnk that I didn't allow the sugar/butter to cool long enough because the eggs began to cook a little which made the straining difficult and I think was the main reason my pie was so soupy...not enough egg made it through the strainer. After cooking for an hour and ten my pecans in the middle were starting to burn but I was still a syrupy mess on the outter rim and inside the pie. So, I served pecan syrup with ice cream at my dinner party! The taste of the filling was better than any pecan pie I have made before so I will defintiely be giving this recipe another shot. I will probably not bother with the straining in the future.

0 people found this review helpful

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  • From: PINKX4

    On Feb 1, 2009

    I fixed this for Thanksgiving and all we could say was WOW. It was the first pecan pie I've ever done solo and it turned out perfect. I think I ended up eating half of it myself because it was just that good! We couldn't get enough. Great recipe! Super Easy. I even let my 4 year old in the kitchen to help. Thanks for posting!

    0 people found this review helpful

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  • From: coconutcream

    On Nov 27, 2005

    I've never made a pecan pie before so I don't really have anything to compare to besides store-bought pies, but this was good and I was quite pleased with the results! It was easy to make and it cooked up nicely, with the filling setting perfectly - it wasn't runny at all! I cooked it probably about ten minutes longer because I wasn't sure if the filling had set or not, and then I was afraid that I'd overcooked the pie, but it ended up being just right. I used 2 cups of pecan pieces as others suggested, but I think I'll scale down to one and a half cups next time because there was almost too much filling for the crust to handle and we like the gooey part better anyway. I also used both light and dark corn syrups as suggested, but I'll probably just use light next time because we didn't really care for the flavor of the dark. Everyone really liked this though, especially served warm. Thanks for the recipe!

    3 people found this review helpful

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    From: Az G

    On Oct 25, 2008

    Wow. This is one great pie. I too had to cook it a little longer than the recipe called for.

    2 people found this review helpful

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  • Read all 57 reviews

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