Heat oven to 350 degrees F. Line 9-inch pie plate with pastry according to recipe. Refrigerate while you prepare filling. In 2-quart saucepan over medium hight heat, bring corn syrup, brown sugar, butter, cream, and salt to boil, stirring constantly; cook 2 to 3 minutes, stirring until sugar has melted and mixture is smooth. Remove from heat; let cool slightly. Pour in egg yolks, beating constantly until blended and smooth; beat in vanilla. Arrange pecans over bottom of pie-crust; pour filling over. Pecans will float to top. Bake 45 minutes until crust is golden and knife inserted near center of filling comes out clean. Cool complete on wire rack before serving.
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|Serving Size: 1 Serving (374g)|
|Recipe Makes: 6|
|Calories from Fat: 1211 (75%)|
|Amt Per Serving||% DV|
|Total Fat 134.6g||179 %|
|Saturated Fat 37.6g||188 %|
|Monounsaturated Fat 63.1g|
|Polyunsanturated Fat 27.1g|
|Cholesterol 2291.9mg||705 %|
|Sodium 359.6mg||12 %|
|Potassium 597.5mg||16 %|
|Total Carbohydrate 75.4g||22 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 66.9g|
|Protein 37.7g||54 %|
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Calories per serving: 1613
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