8 Serves
97 Mins
Preheat your oven to 175°C and prepare your pie crust by rolling it out and placing it into a pie dish.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
73 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
78 mg / 420 mgPhosphorus
157 mg / 1,250 mgPotassium
458 mg / 4,700 mgSodium
326 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
4 g / 28 gSugar
54 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
In a large mixing bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, and vanilla extract until smooth.
Fold the pecans into the mixture and pour the filling into the prepared pie crust.
Bake the pie in the preheated oven for 60 to 75 minutes, or until the center is set but still slightly wobbly.
Remove from the oven and allow the pie to cool completely on a wire rack before slicing and serving.
2
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