A one-and-only favorite 40-year-old pecan pie recipe. I think you're going to *love* this one!
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 | ||
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Calories: 785 | ||
Calories from Fat: 454 (58%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 785
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