Crust: Preheat oven to 350 degrees. Mix together flour, salt and chilled butter in food processor until mixture resembles coarse meal. Add ice water by tablespoons and process just until a dough ball begins to form. Wrap dough and chill until firm. Roll dough out on floured board into a 10 by 10-inch square . Fold dough in half and then into quarters and place in an 8-inch square baking pan. Unfold dough and press into corners and up sides of pan and chill 15 minutes. Filling: Melt butter in medium saucepan over medium heat and remove from heat. Stir in sugar and corn syrup and mix until smooth. Add almond and vanilla extracts. Add eggs and beat with a spoon until well blended. Fold in toasted pecans and pour filling into crust lined pan. Place pan in center of oven and bake 50-60 minutes or until filling is set. Cool on wire rack cut into small squares and top each with a pecan half. Recipe By :THE DESSERT SHOW SHOW #DS3025 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:06:26 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1283g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3447 (58%)|
|Amt Per Serving||% DV|
|Total Fat 383g||511 %|
|Saturated Fat 64.6g||323 %|
|Monounsaturated Fat 198g|
|Polyunsanturated Fat 100.3g|
|Cholesterol 152.5mg||47 %|
|Sodium 4630mg||160 %|
|Potassium 2621.5mg||69 %|
|Total Carbohydrate 602.8g||177 %|
|Dietary Fiber 51.8g||207 %|
|Sugars, other 551g|
|Protein 73.1g||104 %|
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Calories per serving: 5911
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