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Ingredients
- 3 eggs
- 1 cup sugar
- 1 cup Karo Light OR Dark Corn Syrup
- 2 tablespoons butter OR margarine, melted
- 1 teaspoon vanilla extract
- 1-1/2 cups (6 ounces) pecans
- 1 (9-inch) unbaked or frozen** deep-dish pie crust
Directions
- Note: **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
- Preheat oven to 350°F.
- Beat eggs slightly with fork in medium bowl.
- Add sugar, Karo Corn Syrup, butter and vanilla; stir until blended. Stir in pecans.
- Place pie dough in pie pan.
- Pour pecan filling into pie crust.
- Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean.
- Cool on wire rack.
- TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 8 servings | |
| Calories 225 | |
| Calories from Fat 108 | 48% |
| Total Fat 12.63g | 16% |
| Saturated Fat 3.03g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 44mg | 2% |
| Potassium 70mg | 2% |
| Total Carbs 26.75g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 25.62g | 17% |
| Protein 3.14g | 5% |
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