SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pecan Pie

Makes: 8 servings
Prep 25 mins Bake 350°F 45 mins
Pecan Pie
Ingredients
  • 1  recipe Pastry for Single-Crust Pie (see recipe below)
  • 3  eggs, slightly beaten
  • 1  cup  corn syrup
  • 2/3  cup  sugar
  • 1/3  cup  butter or margarine, melted
  • 1  teaspoon  vanilla
  • 1 1/4  cups  pecan halves or chopped macadamia nuts
Directions

1. Preheat oven to 350 degrees F. Prepare and roll out pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.

2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.

3. Place the pastry-lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.

4. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 slices.

From the Test KitchenChocolate Pecan Pie:
  • Prepare as above, except before adding the filling to the pastry-lined pie plate, pat 1/2 cup semisweet chocolate pieces onto bottom of pastry shell. Pour filling over the top of the chocolate pieces.
  • Per slice: 581 cal., 33 g total fat (9 g sat. fat), 101 mg chol., 205 mg sodium, 71 g carbo., 3 g fiber, 7 g pro.
  • Daily Values: 7% vit. A, 3% calcium,11% iron
  • Exchanges: 1 Starch, 3 1/2 Other Carbo., 1/2 Medium-Fat Meat, 5 1/2 Fat
Pastry for Single-Crust Pie
Ingredients
  • 1 1/4  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 4 - 5  tablespoons  cold water
Directions

1. Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.

Nutrition Facts (Pecan Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 536,
  • Fat, total (g) 31,
  • chol. (mg) 101,
  • sat. fat (g) 8,
  • carb. (g) 64,
  • Monosaturated fat (g) 15,
  • Polyunsaturated fat (g) 7,
  • fiber (g) 2,
  • sugar (g) 49,
  • pro. (g) 6,
  • vit. A (IU) 340,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 205,
  • Potassium (mg) 119,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Starch () 1,
  • Other Carb () 3,
  • Medium-Fat Meat () 1,
  • Fat () 5,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe