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Buttery Pecan Pie

 
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18

Pecan Pie recipe

Yield

16

servings

Prep

60

min

Cook

50

min

Ready

110

min

Trans-fat Free, High Fiber
 

Ingredients

Pastry
1 ½ sticks butter, unsalted
1 ½ cups all-purpose flour
2 tablespoons sugar
more if needed
1 each egg whites
lightly beaten
*
Filling
4 large eggs
1 ¼ cups corn syrup, dark
¼ cup butter
unsalted, melted
1 cup brown sugar
packed
*
1 ½ cups pecans
coarsely chopped
1 teaspoon vanilla extract
1 cup pecan halves

Directions

Using butter, flour, sugar and water, make pastry according to Cuisinart directions.

With rack in lower third of oven, preheat to 400.

Roll pastry into 10-inch pie plate, cover with waxed paper and pie weights.

Reduce heat to 375, bake 10 more minutes.

Remove weights and bake 2 to 3 minutes more.

Reduce heat to 350℉ (180℃). Brush pie shell with egg white.

Mix corn syrup and brown sugar in small saucepan.

Boil over medium heat until sugar is dissolved.

Beat eggs, add syrup, then melted butter, chopped pecans and vanilla.

Pour into shell.

Arrange pecan halves on top.

Bake until center is set, 40 to 50 minutes.

Cover with foil if pie starts to overbrown.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 143763% of calories from fat
 % Daily Value *
Total Fat 100g 154%
Saturated Fat 35g 174%
Trans Fat 0g
Cholesterol 333mg 111%
Sodium 316mg 13%
Total Carbohydrate 44g 44%
Dietary Fiber 8g 31%
Sugars g
Protein 36g
Vitamin A 34% Vitamin C 1%
Calcium 11% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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