Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 eggs
- 3/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1 1/2 cups pecan halves
- 1 unbaked 9-inch pie crust
Directions
1.Preheat the oven to 400 degrees.
2.Beat together eggs, sugar and salt in a large bowl until smooth.
3.Blend in corn syrup, vanilla and butter until uniform.
4.Stir in pecans.
5.Pour pie filling into shell immediately after adding in pecans. Note: If using a commercial pie crust (which is slightly smaller in capacity than homemade pie crust), fill shell up just to the edge of the crust.
6.Put pie in over and reduce heat to 350 degrees. Bake for 40-50 minutes, until knife inserted halfway between the center and the edge of the pie comes out clean. When the pie is done, the pie filling will be puffed up but will later settle as the pie cools. Let pie cool down before serving.