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  • Summary

    As common as it is today, pecan pie is a relatively recent addition to the American table. No one knows exactly when it was invented, but since the 1940s -- when it was first popularized in "Joy of Cooking" and "The Fannie Farmer Cookbook" -- myriad pecan-pie recipes have emerged, including this sweet, rich version, brought to us by Martha's mother, Mrs. Kostyra.

    Ingredients

    • All-purpose flour, for dusting
    • 1/2 recipe Pate Brisee for Plum Crumb Pie, or frozen store-bought pastry shell
    • 2 1/2 cups pecan halves
    • 4 large eggs
    • 1/2 cup sugar
    • 1 cup dark corn syrup
    • 1/2 cup light corn syrup
    • 1 teaspoon pure vanilla extract
    • Whipped cream, for serving

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 9
    • Amount Per Serving
    • Calories: 201 % Daily Value *
    • Total Fat: 0 g 0.11%
    • Saturated Fat: 0 g 0.02%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 69 mg 2.89%
    • Calcium: 10 mg 1.03%
    • Potassium: 84 mg 2.39%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.9%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 55 g %
    • Dietary Fiber: 1 g 3.51%
    • Sugar: 54 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 7.21%
    • Vitamin C 3.27%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs3
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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