Surprisingly, pecan pie is a relative latecomer to the Southern table. Recipes for milk-custard-based pecan pies can be found as early as 1886, but it wasn't until the 1930s when promotional recipes for a syrup-based pecan pie appeared on the labels of Karo syrup bottles that its popularity soared. Twenty years later, Marion Brown's landmark Southern cookbook proclaimed it "the South's most popular pie." Our latest twist? A stellar riff on the flavors of German chocolate cake, for which the Lone Star State also claims bragging rights.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 491 | ||
Calories from Fat: 267 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.7g | 40 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 244.8mg | 75 % | |
Sodium 355.9mg | 12 % | |
Potassium 271.1mg | 7 % | |
Total Carbohydrate 46.1g | 14 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 43.9g | ||
Protein 11.1g | 16 % | |
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: 491
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