Directions:
- In a bowl, beat the shortening and water until combined. Add flour and salt; beat until crumbly. Shape into a b all. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°.
- In another bowl, cream the butter, sugar, flour and salt. Add the eggs, milk and vanilla; beat well. Stir in the pecans. Pour into prepared crust. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Serve with whipped cream. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1200.53 Kcal (5026 kJ) | ||
| Calories from fat | 670.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.55g | 115% | |
|---|---|---|---|
| Cholesterol | 129.53mg | 43% | |
| Sodium | 349.03mg | 15% | |
| Potassium | 356.64mg | 8% | |
| Total Carbs | 120.92g | 40% | |
| Sugars | 41.85g | 167% | |
| Dietary Fiber | 5.32g | 21% | |
| Protein | 16.34g | 33% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.2mg | 12% | |
| Calcium | 118.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 381.66 Kcal (1598 kJ) | ||
| Calories from fat | 213.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.7g | 115% | |
|---|---|---|---|
| Cholesterol | 41.18mg | 43% | |
| Sodium | 110.96mg | 15% | |
| Potassium | 113.38mg | 8% | |
| Total Carbs | 38.44g | 40% | |
| Sugars | 13.3g | 167% | |
| Dietary Fiber | 1.69g | 21% | |
| Protein | 5.19g | 33% | |
| Vitamin C | 0.3mg | 2% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.7mg | 12% | |
| Calcium | 37.7mg | 12% | |
* 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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