Heat the oven to 375 degrees. In a medium to large mixing bowl, mix together 3/4 cup sugar, 1 cup dark corn syrup, 2 tablespoons flour, and 1 teaspoon salt. Beat in 2 eggs, one at a time. Add 1/2 cup evaporated milk, 1 cup pecan halves, and 1 teaspoon vanilla extract, and mix well. Pour the mixture into the unbaked pie crust. Cover the edges of the crust with aluminum foil (cut in appropriate strips) to avoid over-baking the fluted crust. Bake 40 minutes, or until a toothpick inserted in the middle comes out clean.
This is my all-time favorite pecan pie. I wouldn't think of trying to improve on it!
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 8|
|Calories from Fat: 454 (58%)|
|Amt Per Serving||% DV|
|Total Fat 50.5g||67 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 24.7g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 537.9mg||166 %|
|Sodium 352.3mg||12 %|
|Potassium 469.2mg||12 %|
|Total Carbohydrate 67.1g||20 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 62.6g|
|Protein 22.6g||32 %|
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Calories per serving: 785
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