1. Preheat oven to 425. combine first 5 ingredients in large bowl, stirring with a whisk. Stir in coarsely chopped pecans.
2. Unroll 1 pie crust. Roll into a 13x9 rectangle. Trim sides to fit pan. Place pastry in a greased 13x9 dish. Spoon half of filling into pastry. unroll remaining crust. Roll into 13x9 rectangle. Trim sides to fit. Place over filling. Coat with cooking spray.
3. Bake at 425 for 14-16 minutes utnil borwned. Reduce temp to 350.
4. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake at 350 for 30 minutes until set. Cool 20 minutes. Serve with vanilla ice cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (283g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 511 (56%)|
|Amt Per Serving||% DV|
|Total Fat 56.8g||76 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 26.1g|
|Polyunsanturated Fat 11g|
|Cholesterol 556.3mg||171 %|
|Sodium 393.4mg||14 %|
|Potassium 469mg||12 %|
|Total Carbohydrate 73.8g||22 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 69.4g|
|Protein 21.8g||31 %|
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: 906
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