Try this Heart of Dixie Pecan Pie recipe, or contribute your own.
Suggest a better descriptionPrepare and chill the dough. For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2-inch excess dough at edge of pan. Fold dough under and flute edge. Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature. Recipe by: COOKING LIVE SHOW # CL9232
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Serving Size: 1 Serving (1549g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4129 | ||
Calories from Fat: 1292 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.6g | 191 % | |
Saturated Fat 67g | 335 % | |
Monounsaturated Fat 46.5g | ||
Polyunsanturated Fat 12.8g | ||
Cholesterol 3355.5mg | 1032 % | |
Sodium 6538.8mg | 225 % | |
Potassium 1134.5mg | 30 % | |
Total Carbohydrate 629.5g | 185 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 629.5g | ||
Protein 95.1g | 136 % | |
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: 4129
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