Pecan Pie
Minutes Prep time: 20
Minutes Total time: 320
Servings: 8
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 320
Servings: 8
Difficulty: easy
1 cup firmly packed dark brown sugar
4 eggs, beaten
1/4 cup light corn syrup
1/4 cup molasses
1 tablespoon vanilla extract
1/2 teaspoon salt
1 tablespoon grated lemon peel
1/4 cup vegetable oil
1-1/2 tablespoons cornstarch
1-1/2 cups chopped pecans
1 frozen deep dish pie crust (9-inch)
1 cup pecan halves
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 85 mg | 8% |
Carbohydrate | 64 g | 21% |
Cholesterol | 101 mg | 34% |
Total Fat | 43 g | 67% |
Iron | 3 mg | 15% |
Calories | 657 kcal | 33% |
Sodium | 290 mg | 12% |
Protein | 7 g | 15% |
Saturated Fat | 7 g | 35% |
Sugars | 46 g | 5% |
Vitamin C | 1 mg | 2% |
Preheat oven to 375°F.
Combine brown sugar, eggs, corn syrup, molasses, vanilla extract, salt and lemon peel; blend well. Stir together oil and cornstarch in small bowl until dissolved. Pour oil mixture into sugar mixture; mix well. Stir in chopped pecans.
Pour pie filling into pie crust; set on baking sheet. Arrange pecan halves over filling.
Bake 30 minutes. Cover pie with foil and bake an additional 30 minutes. Cool pie completely before serving (about 4 hours); cut into 8 slices. Just before serving, garnish with Reddi-wip.
Pecan Pie