Directions
HEAT oven to 350°F. BEAT eggs, brown sugar, granulated sugar, butter, vanilla and salt in medium bowl until well blended.
ARRANGE pecan halves evenly in bottom of pie crust. Slowly POUR egg mixture over pecans.
BAKE in center of 350°F oven until knife inserted midway between center and edge of pie comes out clean, 40 to 45 minutes. COOL on wire rack.
Ingredients
- 3 large EGGS
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1/3 cup butter (2/3 stick), melted
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1 cup pecan halves
- 1 basic pie crust (9-inch), baked
Tips
Pie can be made with any standard baked 9-inch pie crust.
When is it done? Like custard pies, pecan pie should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Filling will continue to “cook” after it’s removed and center will firm up quickly. The knife test: Test for doneness with a thin-bladed knife. If knife is clean when pulled out, the custard is done. If any filling clings to the blade, bake a few minutes longer and test again.
Refrigerate any leftover pie promptly.
This recipe is an excellent source of choline, and a good source of protein, vitamin A and folate.
Per serving: 1/8th Recipe
- Calories 599
- Total fat 37 g
- Saturated fat 11 g
- Polyunsaturated fat 9 g
- Monounsaturated fat 16 g
- Cholesterol 121 mg
- Sodium 281 mg
- Carbohydrates 62 g
- Fiber 2 g
- Sugar 37 g
- Protein 7 g
- Vitamin A 105 mcg
- Vitamin D 1 mcg
- Folate 74 mcg
- Choline 160 mg
- Calcium 54 mg
- Iron 2 mg
- Potassium 90 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.