Abby's & Genie's Pecan Pie
- Preparing Time: 45 minutes
- Total Time: 2 hours
- Served Person: 8
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon flour
- 1/2 cup sugar
- 1 cup dark karo syrup
- 1/4 cup butter melted (1/2 stick)
- 1 1/2 cups pecan pieces or small halves (up to 2 cups)
- 1 unbaked pie crust pillsbury refreigerated rolled
- Carbohydrate 36.664097112291 g
- Cholesterol 15.2515625194334 mg
- Fat 20.4629923114322 g
- Fiber 1.96255216295479 g
- Protein 1.93495875166112 g
- Saturated Fat 4.90702792237743 g
- Serving Size 1 1 Serving (80g)
- Sodium 3594.22817679958 mg
- Sugar 34.7015449493362 g
- Trans Fat 1.09274066776298 g
- Calories 318 calories
Preheat oven to 325 degrees F. Spray glass pyrex pie pan with Pam (Canola oil). Leave Pillsbury pie crust out at room temperature. Unroll it and dust with a small amount of flour on each side. Place in pan and mold it to the pan. Trim with kitchen scissors around edges of the pan leaving about 1/4 inch overlapping the pan. You can leave the edge plain or use a fork and go around to crimp the edges. Whisk eggs well in a bowl. Stir in Dark Karo Syrup, sugar, butter, vanilla, salt and flour. Fold in pecan pieces. Spoon into pie shell. You can arrange whole pecans on the top if you'd like. I usually do two pies at one time. Prepare two pie pans with the crusts. Do not double the above mixture. Do one batch in the bowl and then the next one. Bake for 60-90 minutes until set and brown on top. Best served warm with Bluebell Ice Cream.
