- Prep Time:20 minutes
- Cook Time:45 minutes
- Serves:8
autumn, christmas, dessert, entertaining, fall, holiday, nuts, pecan pie, pecans, thanksgiving,
Pecan pie is a staple at the holiday dinner table. Why? Because it’s deliciously decadent. And this recipe keeps it simple.
Why Try? You’re probably going to have a pumpkin pie with your holiday meal. A pecan pie makes a perfect partner. It’s good to offer a choice.
Foodie Byte
Pecan pie is best eaten fresh out of the oven, not refrigerated. Let it cool to room temperature and enjoy the rich ooey-gooey sweet filling and the fragrance of the roasted pecans.
Ingredients
2 cups pecans
9-inch refrigerated pie crust, unbaked
4 eggs
1/2 cup sugar
1/2 cup flour
1 tablespoon vanilla
1 cup white Karo syrup
1 cup dark Karo syrup
Preparation
Preheat oven to 375°F.
Unroll pie crust; press into 9-inch pie pan.
Beat the eggs and sugar thoroughly. Add the flour and vanilla. Add the syrups and pecans. Mix well, pour into crust, and bake 45 minutes. Cool before serving.
Nutritional Information
Calories 641, Carbohydrates 99g, Cholesterol 96mg, Fat 27g, Fat Calories 245, Fiber 3g, Protein 7g, Saturated Fat 5g, Sodium 246mg. Daily Values: Calcium 38.52mg 4%, Phos 126.59mg 13%, Copper 0.33mg 17%, Zinc 1.69mg 11%, Panto 0.63mg 6%, Biotin 5.08mcg 1693%, Iodine 13.25mcg 9%, Magnesium 35.3mg 9%, Iron 1.43mg 8%, Vitamin B6 5%, Vitamin C 0%, Vitamin B12 4%, Vitamin D 5%, Vit E-a-Toco 2%, Vitamin A 3%. Percent Daily Values are based on a 2,000 calorie diet.
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