Pecan Pie II

SUBMITTED BY: Carol

"This is one of my husband's favorite pies. I can also say that it is mine as well, and my children sure go for this one. This pie can be baked in small fluted foil pans to make 8 to 10 individual pies."

SERVINGS & SCALING

Original recipe yield: 1 pie

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INGREDIENTS

3 eggs
1/4 teaspoon salt
3/4 cup white sugar
1/2 cup butter, melted
1 cup dark corn syrup
1 1/2 cups pecan halves
1 recipe pastry for a 9 inch single crust pie

READ REVIEWS (2)

DIRECTIONS

Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).
Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in melted butter or margarine, and corn syrup. Pour into partially baked shell. Arrange pecan halves on top, broken side down.
Bake for 10 minutes, and reduce heat to 325 degrees F (165 degrees C). Bake for 30 minutes.

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REVIEWS

Reviewed on Oct. 10, 2005 by Tim

This pie has a mediocre flavour, very bland, and it needs to be baked longer than the recipe calls for. To add a little body to the pie, fold the pecans into the filling.

1 user found this review helpful

Reviewed on Nov. 22, 2002 by Natalie

I loved this pie. If you are looking for that sweet, nothing-held-back type pecan pie grandma would make this may be it. The only reason I gave it a 4 instead of a 5 star is because it didn't set as well as it should have. A little runny so I baked it 20 minutes longer.

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 572

Total Fat: 35.4g
Cholesterol: 111mg
Sodium: 394mg
Total Carbs: 63.4g
Dietary Fiber: 2.8g
Protein: 5.7g

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