Recipe courtesy of Guy Fieri
From:
Food Network Magazine
Southern Pecan Pie
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 624
- Total Fat
- 36 g
- Saturated Fat
- 10 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 3 g
- Sugar
- 61 g
- Protein
- 6 g
- Cholesterol
- 95 mg
- Sodium
- 317 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 624
- Total Fat
- 36 g
- Saturated Fat
- 10 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 3 g
- Sugar
- 61 g
- Protein
- 6 g
- Cholesterol
- 95 mg
- Sodium
- 317 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge with a fork or your fingers. Bake the crust until light golden brown, about 10 minutes. Cool completely on a rack. (Leave the oven on.)
- Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
- Finely chop 1/2 cup pecans and spread evenly over the piecrust. Roughly chop another
- 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in a decorative pattern.
- Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. Cool completely on a rack. Serve with whipped cream, if desired.
