The Eatery Pecan Pie

recipe
Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 refrigerated pastry (half of a 15-oz. package) and follow steps 5 and 6 of the Sunset recipe to line pie pan. Serve pie with sweetened whipped cream flavored with bourbon and nutmeg.

Yield:

Makes 8 servings

Recipe from

Sunset

Nutritional Information

Calories 503
Caloriesfromfat 50 %
Protein 5.1 g
Fat 28 g
Satfat 9.9 g
Carbohydrate 63 g
Fiber 1.3 g
Sodium 425 mg
Cholesterol 112 mg

Ingredients

3 large eggs
2/3 cup sugar
1 cup dark corn syrup
1/3 cup melted butter or margarine
1/2 teaspoon salt
1 cup pecan halves

Preparation

1. In a large bowl, with a mixer on medium-high speed or with a spoon, beat eggs, sugar, corn syrup, butter, and salt until well blended. Stir in pecans. Scrape mixture into unbaked pastry in pan.

2. Bake on bottom rack of a 375° regular oven or 350° convection oven until center jiggles only slightly when pan is gently shaken, 40 to 50 minutes. If crust browns too quickly (check after 35 minutes), cover pie loosely with foil.

3. Let pie cool on a rack at least 1 1/2 hours. Cut into wedges and serve, or chill airtight up to 1 day.

Tootsie Clark, Rockport, Washington,

The Eatery Restaurant, Skagit River Resort,

Sunset

August 2001
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