Preheat oven to 325 degrees. Put 1st 6 ingredients into a bowl and blend with and immersion (stick) blender or whisk well. Put pecans in bottom of pie crust, reserve some for top.
Pour batter into unbaked pie crust. Arrange rest of pecans on top of batter. Whole Pecans work well for this.
Bake on bottom rack of oven approx. 45 minutes or until crust in golden and batter is set.
Serve with Whipped Cream or Vanilla Ice Cream.
Batter can be scaled up and refrigerated for 2 - 3 weeks. Pies can be baked and held for 10 days. Chocolate Chips are really good in the bottom of crust too!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (184g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 298 (54%)|
|Amt Per Serving||% DV|
|Total Fat 33.1g||44 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 419.4mg||129 %|
|Sodium 325.3mg||11 %|
|Potassium 198.2mg||5 %|
|Total Carbohydrate 52.6g||15 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 51g|
|Protein 13.7g||20 %|
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: 549
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