Directions:
- In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
- In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
- At this point I like to strain the mixture to make sure it's smooth and lump free.
- Stir in butter, vanilla, and pecans and pour into crust.
- Bake in a 350°F oven for about 45 to 60 minutes or until set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 765.43 Kcal (3205 kJ) | ||
| Calories from fat | 440.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.93g | 75% | |
|---|---|---|---|
| Cholesterol | 97.09mg | 32% | |
| Sodium | 227.44mg | 9% | |
| Potassium | 274.28mg | 6% | |
| Total Carbs | 82.72g | 28% | |
| Sugars | 64.55g | 258% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 9.05g | 18% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.3mg | 13% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 427.93 Kcal (1792 kJ) | ||
| Calories from fat | 246.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.36g | 75% | |
|---|---|---|---|
| Cholesterol | 54.28mg | 32% | |
| Sodium | 127.16mg | 9% | |
| Potassium | 153.34mg | 6% | |
| Total Carbs | 46.25g | 28% | |
| Sugars | 36.09g | 258% | |
| Dietary Fiber | 2.39g | 17% | |
| Protein | 5.06g | 18% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.3mg | 13% | |
| Calcium | 35.2mg | 6% | |
* 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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