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Betty Carter's Double Pecan Pie

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Recipe

 

Yield

16 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 large eggs
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cup sugar
granulated
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¾ cup corn syrup, dark
teaspoon salt
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3 tablespoons butter
melted
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2 cups pecans
chopped
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2 each pie shell (9 inch)
unbaked, 8 inch
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Ingredients

Amount Measure Ingredient Features
3 large eggs
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158 ml sugar
granulated
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177 ml corn syrup, dark
0.6 ml salt
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45 ml butter
melted
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473 ml pecans
chopped
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2 each pie shell (9 inch)
unbaked, 8 inch
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Directions

  1. Preheat oven to 400'F.

  2. Beat eggs until blended, add sugar, syrup, salt, and beat thoroughly. Stir in butter.

  3. Put 1 cup of pecans in each pie shell. Pour liquid mixture equally over each.

  4. Place pies on a cookie sheet on middle rack of oven, bake for 10 minutes, then lower temperature to 300'F. and continue to bake until filling is firm, about 30 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 28357% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 172mg 7%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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