Buttery Pie Dough: Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Divide dough in half and flatten each half into a disk. Wrap disks in plastic wrap and chill 1 hour before using.
Blue-Ribbon Pecan Pie:
1. On a lightly floured surface, roll dough into a 12? round. Fit into a 9? pie plate. Trim edges and crimp; chill 30 minutes.
2. Heat oven to 350°. Whisk corn syrup, sugars, butter, vanilla, salt, and eggs in a bowl; fold in chopped pecans. Distribute filling evenly over dough; arrange pecan halves decoratively around the inside edge of the pie crust. Bake until crust is golden brown and filling is set, about 1 hour. Let cool completely before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1137g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1464 (39%)|
|Amt Per Serving||% DV|
|Total Fat 162.7g||217 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 73.9g|
|Polyunsanturated Fat 33.3g|
|Cholesterol 694.3mg||214 %|
|Sodium 3342.2mg||115 %|
|Potassium 1121.6mg||30 %|
|Total Carbohydrate 538g||158 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 525g|
|Protein 32.2g||46 %|
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: 3781
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!