in a bowl, add light syrup, dark syrup, white sugar, brown sugar & salt…mix til well combined…add vanilla blend extract…mix…
in separate bowl, mix flour into melted butter…stir until combined…add butter mixture to syrup mixture…stir to combine
in separate bowl, beat 3 eggs until uniform in color…add to syrup mixture…mix until well combined…pour batter into uncooked pie shell…sprinkle generously with toasted pecans…bake for 45 – 60 minutes
• Note* How to toast pecans for pecan pie: Spray a cookie sheet generously with cooking spray. Spread the pecans into a single layer. Bake in a preheated 350 degree oven for about 5 minutes or just until you are able to smell the pecans aroma. Be careful not the burn them.
• Note* The pie will be slightly jiggly when removed from the oven. I usually cook for 45 minutes and the filling is soft and set when completely cooled. Let the pie set before cutting.
• Note* You can also mix the pecans in the batter. When putting them on the top, the pie may puff up while baking. It will fall and settle as it cools so don’t be alarmed.
• Note* If the crust starts to get too brown, you can cover the edges of the crust with foil. I never do this when I’m using the recipe for the homemade pie crust listed above.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 131 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 85mg||26 %|
|Sodium 206.2mg||7 %|
|Potassium 71.9mg||2 %|
|Total Carbohydrate 52.5g||15 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 51.9g|
|Protein 3.2g||5 %|
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Calories per serving: 345
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