Directions:
- Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, corn syrup and vanilla. Pour into pastry shell; arrange pecans over top.
- Bake at 375° for 50-55 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 599.37 Kcal (2509 kJ) | ||
| Calories from fat | 382.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.54g | 65% | |
|---|---|---|---|
| Cholesterol | 91.88mg | 31% | |
| Sodium | 162.34mg | 7% | |
| Potassium | 167.28mg | 4% | |
| Total Carbs | 54.17g | 18% | |
| Sugars | 40.57g | 162% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 6.7g | 13% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.9mg | 11% | |
| Calcium | 40.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 454.05 Kcal (1901 kJ) | ||
| Calories from fat | 290.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.23g | 65% | |
|---|---|---|---|
| Cholesterol | 69.61mg | 31% | |
| Sodium | 122.98mg | 7% | |
| Potassium | 126.72mg | 4% | |
| Total Carbs | 41.04g | 18% | |
| Sugars | 30.73g | 162% | |
| Dietary Fiber | 2.57g | 14% | |
| Protein | 5.08g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.5mg | 11% | |
| Calcium | 30.7mg | 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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