Heat oven to 350°F. Beat eggs, corn
syrup, sugar, butter, vanilla and salt in
medium bowl until well blended.
Arrange pecan halves evenly in bottom of
piecrust. Carefully POUR egg mixture over pecans.
Bake in center of 350°F oven until knife inserted midway between center and edge of pie comes
out clean, 45 to 55 minutes. Cool on wire rack.
Pecans are the traditional favorite in this popular cousin of the custard pie, but other nuts can be
substituted. Try it with walnuts, cashews, macadamias or your favorite nut. The nutty piecrust
enhances the pie’s pecan flavor, but the basic piecrust works too. Enjoy!
Insider Information:
Pie can be made with any standard baked 9-inch piecrust.
When is it done? Like custard pies, pecan pie should be removed from the oven before the center
is completely set. The center will jiggle slightly when dish is gently shaken. Filling will continue to
“cook” after it’s removed and center will firm up quickly. The knife test: Test for doneness with a
thin-bladed knife. If knife is clean when pulled out, the custard is done. If any filling clings to the
blade, bake a few minutes longer and test again.
Refrigerate any leftover pie promptly.
Nutrition information per serving (1/8 of recipe):
578 calories; 35 g total fat; 9 g saturated fat; 9 g polyunsaturated fat; 16 g monounsaturated fat;
108 mg cholesterol; 310 mg sodium; 65 g carbohydrate; 2 g dietary fiber; 6 g protein; 320.5 IU
Vitamin A; 24.3 IU Vitamin D; 45.2 mcg folate; 38.9 mg calcium; 1.8 mg iron; 77.8 mg choline.
This recipe is a good source of protein, folate, and choline.
Recipe By: The AMERICAN EGG BOARD (www.aeb.org)
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board.
AEB’s mission is to increase demand for eggs and egg products through research, education and
promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition
research. All activities are subject to USDA approval. AEB is located in Chicago, IL.
