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Southern Pecan Pie

Western.Chefs's picture
Ingredients
  Pastry/Half 11-ounce package piecrust mix 1 (For 9-Inch 1-Crust Pie)
  Butter/Margarine 4 Tablespoon
  Dark corn syrup 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon
  Eggs 3
  Canned pecan halves 3 Ounce (1 Can)
  Whipped cream 1 Cup (16 tbs) (For Garnishing)
Directions

1. Prepare pastry for 1-crust pie; use to line 9-inch pie plate and make high stand-up edge. Set aside.
2. Preheat oven to 350°F. In 2-quart saucepan over low heat, melt butter or margarine; remove saucepan from heat. With wire whisk, beat in corn syrup, sugar, vanilla, and eggs until blended.
3. Arrange pecans on bottom of piecrust; carefully pour egg mixture over pecans. Bake pie 1 hour or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack. Garnish with whipped cream.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Nut

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3466 Calories from Fat 1914

% Daily Value*

Total Fat 218 g335.5%

Saturated Fat 95.7 g478.7%

Trans Fat 0 g

Cholesterol 1094.9 mg365%

Sodium 845.5 mg35.2%

Total Carbohydrates 348 g116.1%

Dietary Fiber 10.2 g40.7%

Sugars 164.9 g

Protein 31 g62.4%

Vitamin A 45.6% Vitamin C 1.6%

Calcium 34.5% Iron 34%

*Based on a 2000 Calorie diet

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Southern Pecan Pie Recipe