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Suggest a better descriptionFannie Flaggs Pecan Pie recipe is in the back of her book also. Here is that recipe. Nadia in Texas Line the pie shell with chopped pecans. Combine the sugar, corn syrup, flour, vanilla, and salt and mix until blended. Beat in the eggs one at a time, mixing well each time. Pour into the nut-lined pie shell, and dot with butter. Bake at 350 degrees until firm--about 1 hour. "Sinful stuff--Stumps favorite". Posted to recipelu-digest Volume 01 Number 377 by ncanty@juno.com (Nadia I Canty) on Dec 17, 1997
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Serving Size: 1 Serving (1097g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3074 | ||
Calories from Fat: 2293 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 254.8g | 340 % | |
Saturated Fat 51.3g | 257 % | |
Monounsaturated Fat 123.5g | ||
Polyunsanturated Fat 58.3g | ||
Cholesterol 3233.5mg | 995 % | |
Sodium 1267.5mg | 44 % | |
Potassium 1941.6mg | 51 % | |
Total Carbohydrate 110.1g | 32 % | |
Dietary Fiber 21.6g | 86 % | |
Sugars, other 88.5g | ||
Protein 115.7g | 165 % | |
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: 3074
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