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Nutritional Information


Calories335
Total Fat21g
Saturated Fat6g
Cholesterol67mg
Sodium111mg
Total Carbohydrate35g
Dietary Fiber2g
Sugars--
Protein3g
Calcium--
southern pecan pie

Steve Giralt

Serves: 12

Yields: 12 servings

Total Time: 1 hr 40 min

Prep Time: 30 min

Cook Time: 1 hr 10 min

Ingredients
U.S. Metric Conversion chart

1 (refrigerated ) pie crust , half a 15-oz. package, softened as directed
1 3/4 cup(s) pecan halves
3/4 cup(s) (dark) corn syrup
1/2 cup(s) (packed) dark brown sugar
4 tablespoon(s) (unsalted) butter, melted
1 teaspoon(s) vanilla extract
3 large eggs

Directions

Preheat oven to 425oF. Line a 9-inch glass pie plate with the pie-crust dough. Fold overhang under and pinch to form a decorative edge.
Line the pie shell with foil, fill with dried beans or uncooked rice and bake 15 minutes. Remove foil with beans or rice and return to oven until golden, 5 to 10 minutes longer. Cool on a wire rack.
Reduce oven temperature to 350oF. Coarsely chop 1 cup pecans; reserve remaining pecan halves.
In large bowl, with wire whisk, mix corn syrup, brown sugar, melted butter, vanilla and eggs until blended. Stir in chopped pecans and pecan halves.
Pour filling into crust. Bake 45 to 50 minutes, until edges of filling are set (center will jiggle slightly). Cool completely on wire rack. Garnish with whipped cream before serving, if you like.