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Suggest a better descriptionFit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Freeze 15 minutes. Bake piecrust at 425? for 6 to 8 minutes or until golden; cool on a wire rack. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, next 3 ingredients, and, if desired, bourbon; beat just until blended. Sprinkle chocolate morsels and pecans in prepared piecrust; pour in filling. Bake at 350? for 45 to 50 minutes or until set; cool on a wire rack. Yield: 1 (9-inch) pie. Typed in MMFormat by cjhartlin@msn.com Recipe by Leslie Cole Walker Source: Southern Living Apr.97 Posted to MM-Recipes Digest by "Cindy Hartlin"
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 1 9" pie | ||
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Calories: 255 | ||
Calories from Fat: 97 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 172.2mg | 53 % | |
Sodium 59.1mg | 2 % | |
Potassium 69mg | 2 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 34.7g | ||
Protein 5.3g | 8 % | |
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: 255
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