Directions:
- Make topping by heating the brown sugar and butter together until sugar is dissolved; stir in pecans and set aside.
- Mix all filling ingredients together until well blended. Pour into a pastry-lined pie pan. Bake at 425° for 45-55 minutes. Ten minutes before pie is done remove from oven and arrange pecan topping in a ring around the outer edge of the pie. Return pie to oven to bake the last 10 minutes.
- (When baking this pie, place pie plate on a cookie sheet in case it cooks over).
- Cool completely before refrigerating. This pie must be stored in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.03 Kcal (1537 kJ) | ||
| Calories from fat | 242.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.92g | 41% | |
|---|---|---|---|
| Cholesterol | 71.21mg | 24% | |
| Sodium | 271.43mg | 11% | |
| Potassium | 195.09mg | 4% | |
| Total Carbs | 29.59g | 10% | |
| Sugars | 26.08g | 104% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 5.3g | 11% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 83.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 246.29 Kcal (1031 kJ) | ||
| Calories from fat | 162.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.07g | 41% | |
|---|---|---|---|
| Cholesterol | 47.78mg | 24% | |
| Sodium | 182.14mg | 11% | |
| Potassium | 130.91mg | 4% | |
| Total Carbs | 19.85g | 10% | |
| Sugars | 17.5g | 104% | |
| Dietary Fiber | 2.09g | 12% | |
| Protein | 3.56g | 11% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 6% | |
| Calcium | 56.3mg | 8% | |
* 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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