|Pastry||1 (for crust pie)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Dark corn syrup||1 Cup (16 tbs)|
|Pecan halves||1 1⁄2 Cup (24 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
Prepare pastry, line a 9 inch pie pan, and bake in a preheated 450° oven for 5 minutes.
Beat eggs and salt until very light and lemon colored.
Beat in sugar a little at a time.
With a wire whisk, fold in melted butter and syrup.
Pour into partially baked shell and arrange pecan halves on top, broken side down.
Bake for 10 minutes in a preheated 425° oven, reduce heat to 325°, and bake for 30 minutes.
Serving size: Complete recipe
Calories 4113 Calories from Fat 2235
% Daily Value*
Total Fat 260 g400.4%
Saturated Fat 76.5 g382.4%
Trans Fat 0 g
Cholesterol 876.3 mg292.1%
Sodium 1269 mg52.9%
Total Carbohydrates 450 g150%
Dietary Fiber 20.7 g82.9%
Sugars 255.3 g
Protein 42 g83.4%
Vitamin A 73% Vitamin C 3.6%
Calcium 30.3% Iron 49.6%
*Based on a 2000 Calorie diet