Directions:
- Roll out pie crust, and lay in pan - metal's best!
- Beat eggs until light and fluffy.
- Add sugar and beat again.
- Add syrup, butter, pecans, salt and vanilla. Pour into pie pan, and place on cookie sheet lined with foil for easy cleanup in case the lovely goo boils over.
- Cook on 350 for 10 minutes; then reduce temperature to 325 for 30 minutes.
- Temperature reduction is to keep crust from burning.
- Ovens vary in performance and cook times should be adjusted accordingly (I had to cook mine an additional 10 minutes).
- Pie is done when center jiggles like jello when you shake the pie.
- Make sure the pie cools completely before you cut it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 628.8 Kcal (2633 kJ) | ||
| Calories from fat | 382.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.54g | 65% | |
|---|---|---|---|
| Cholesterol | 91.88mg | 31% | |
| Sodium | 260.15mg | 11% | |
| Potassium | 166.97mg | 4% | |
| Total Carbs | 60.53g | 20% | |
| Sugars | 26.94g | 108% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 6.7g | 13% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.9mg | 11% | |
| Calcium | 36.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 484.43 Kcal (2028 kJ) | ||
| Calories from fat | 295 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.78g | 65% | |
|---|---|---|---|
| Cholesterol | 70.79mg | 31% | |
| Sodium | 200.43mg | 11% | |
| Potassium | 128.64mg | 4% | |
| Total Carbs | 46.64g | 20% | |
| Sugars | 20.76g | 108% | |
| Dietary Fiber | 2.61g | 14% | |
| Protein | 5.16g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.5mg | 11% | |
| Calcium | 28mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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