Preheat the oven to 375 degrees. Unroll the pie crust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (leave the oven on.)
Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
Finely chop 1/2 cup pecans and spread evenly over the pie crust. Roughly chop another
1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
Bake the pie until a knife inserted into the center comes clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 384 (63%)|
|Amt Per Serving||% DV|
|Total Fat 42.6g||57 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 7g|
|Cholesterol 199.5mg||61 %|
|Sodium 189.7mg||7 %|
|Potassium 227.7mg||6 %|
|Total Carbohydrate 52.7g||15 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 49.8g|
|Protein 8.3g||12 %|
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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: 608
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