Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla, and salt to mix. Mix well. Pour filling into unbaked pastry shell, and top with pecan halves. Bake at 325F for 50-55 minutes. Serve warm or cold. Rum Pecan Pie: Prepare recipe as above, adding 3 tablespoons rum with the eggs; mix well. Makes one 9 inch pie Busted by Gail Shermeyer firstname.lastname@example.org Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <email@example.com> on May 02, 1998
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|Serving Size: 1 Serving (1915g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2524 (45%)|
|Amt Per Serving||% DV|
|Total Fat 280.4g||374 %|
|Saturated Fat 91.3g||456 %|
|Monounsaturated Fat 109.4g|
|Polyunsanturated Fat 54.5g|
|Cholesterol 4427.1mg||1362 %|
|Sodium 1516.6mg||52 %|
|Potassium 1460.8mg||38 %|
|Total Carbohydrate 675.9g||199 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 675.5g|
|Protein 128g||183 %|
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Calories per serving: 5617
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