Beat eggs then stir-in sugar, butter, syrup, salt, and vanilla.
Sprinkle chopped pecans onto pie crust and pour mixture over pecans.
Arrange pecans around edge of filling.
Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake for 45 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (278g)|
|Recipe Makes: 6|
|Calories from Fat: 316 (44%)|
|Amt Per Serving||% DV|
|Total Fat 35.2g||47 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 14.5g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 725.3mg||223 %|
|Sodium 315.3mg||11 %|
|Potassium 391.6mg||10 %|
|Total Carbohydrate 83.9g||25 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 82.4g|
|Protein 22.6g||32 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 726
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Personally, I prefer making it this way
"As traditional as this pie is. it's got a couple of interesting things going for it. First off, it has a rich & buttery cream cheese crust. Secondly, for those of you who love that gooey filling of pecan pies, there’s more of it than usual in this beauty." —
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