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Abigail Van Buren's Pecan Pie [Dear Abby Columnist]

 

Pie
21

Yield

12

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

 

Ingredients

8 ounces light corn syrup
white
7 ounces brown sugar
1 cup
teaspoon salt
cup butter
melted
1 teaspoon vanilla extract
3 large eggs
slightly beaten
1 each pie shell (9 inch)
1 cup pecans
shelled and whole

Directions

Mix corn syrup, brown sugar, salt, butter, and vanilla.

Mix well. Add slightly beaten eggs. Pour into unbaked 9 inch pie shell.

Sprinkle shelled whole pecans over filling.

Bake in preheated 350℉ (180℃) oven for approximately 45 minutes.

Top with whipped cream or ice cream!

*Note: May need to bake 15 to 20 minutes longer in electric oven. Insert toothpick in center and when it comes out clean it's done. Check the pie after 45 minutes of baking.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 29949% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 209mg 9%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 4% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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