Directions:
- Unroll pastry and place in a 9-in. pie plate; flute edges and set aside. In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined. Stir in the nuts. Pour into pastry shell.
- Bake at 325° for 50-55 minutes or until center is set and top is golden brown. Cool on a wire rack. Refrigerate leftovers. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 562.69 Kcal (2356 kJ) | ||
| Calories from fat | 337.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.5g | 58% | |
|---|---|---|---|
| Cholesterol | 69.01mg | 23% | |
| Sodium | 206.23mg | 9% | |
| Potassium | 181mg | 4% | |
| Total Carbs | 57.21g | 19% | |
| Sugars | 43.64g | 175% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 6.32g | 13% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 2.4mg | 13% | |
| Calcium | 48.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 433.17 Kcal (1814 kJ) | ||
| Calories from fat | 259.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.87g | 58% | |
|---|---|---|---|
| Cholesterol | 53.13mg | 23% | |
| Sodium | 158.76mg | 9% | |
| Potassium | 139.34mg | 4% | |
| Total Carbs | 44.04g | 19% | |
| Sugars | 33.6g | 175% | |
| Dietary Fiber | 2.88g | 15% | |
| Protein | 4.86g | 13% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.8mg | 13% | |
| Calcium | 37.2mg | 5% | |
* 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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