Allow the pie crust to sit out at room temperature for about 20-30 minutes before adding pie mixture.
Preheat oven to 350 degrees
In a bowl mix the sugar, butter, corn syrup, vanilla, and eggs. Pour the mixture into the pie shell. Carefully lay pecan halves on top of the mixture until sufficiently covered. I lay them all in the same direction so that the pecans are not cut when serving the pie.
If you have pie crust shields, lay them around the edges of the pie crust. If you don't have the shields tear off small strips of aluminum foil and fold around the edges of the pie crust. this prevents the edges of the pie crust from burning.
Carefully, place pie in the pre-heated oven and cook for approximately 40 minutes. When pie is almost done you can remove the pie shields (or foil) from the pie edges. The pie is done when the middle of the pie is set.
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 8|
|Calories from Fat: 412 (66%)|
|Amt Per Serving||% DV|
|Total Fat 45.7g||61 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 21.1g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 117.5mg||36 %|
|Sodium 148.4mg||5 %|
|Potassium 198.6mg||5 %|
|Total Carbohydrate 55.4g||16 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 51.5g|
|Protein 6.3g||9 %|
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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: 625
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