Directions:
- Filling:
- Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces.
- Pour filling into prepared pie shell.
- Arrange the pecan halves around the inside edge.
- Bake at 400 for 10 minutes. Reduce heat to 350. Bake 40 minutes longer or until the center is firm.
- Cool to room temperature before cutting.
- Pie Shell: Combine 1 1/3 c sifted all purpose flour and 1/2 tsp salt in a mixing bowl. Cut in 1/2 c shortening until uniform but coarse. Sprinkle on 3 tbl cold water. Mix with a fork until you can shape mixture into a ball. Roll out to fit a 9-inch pie pan. Place in pan, trim and flute edge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 687.23 Kcal (2877 kJ) | ||
| Calories from fat | 387.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.06g | 66% | |
|---|---|---|---|
| Cholesterol | 58.26mg | 19% | |
| Sodium | 385.73mg | 16% | |
| Potassium | 252.41mg | 5% | |
| Total Carbs | 76.51g | 26% | |
| Sugars | 45.34g | 181% | |
| Dietary Fiber | 3.18g | 13% | |
| Protein | 6.23g | 12% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 330.51 Kcal (1384 kJ) | ||
| Calories from fat | 186.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.71g | 66% | |
|---|---|---|---|
| Cholesterol | 28.02mg | 19% | |
| Sodium | 185.51mg | 16% | |
| Potassium | 121.39mg | 5% | |
| Total Carbs | 36.79g | 26% | |
| Sugars | 21.8g | 181% | |
| Dietary Fiber | 1.53g | 13% | |
| Protein | 3g | 12% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 1mg | 11% | |
| Calcium | 18.8mg | 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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