PECAN-TOPPED PIE
This recipe came from a magazine published in the '70s. Since then I have made hundreds of pecan pies. In addition to my family, I bake for senior groups and my husband's business acquaintances.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, corn syrup and vanilla. Pour into pastry shell; arrange pecans over top., Bake at 375° for 50-55 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 30g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 226mg sodium, Carbohydrate 64g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
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