Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is one of my husband's favorite pies. I can also say that it is mine as well, and my children sure go for this one. This pie can be baked in small fluted foil pans to make 8 to 10 individual pies.

Recipe Summary

Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bake pie shell at 450 degrees F (230 degrees C) for 5 minutes. Cool. Turn oven down to 425 degrees F (220 degrees C).

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  • Beat eggs and salt until very light and lemon colored. Beat in sugar a little at a time. With a wire whisk, fold in melted butter or margarine, and corn syrup. Pour into partially baked shell. Arrange pecan halves on top, broken side down.

  • Bake for 10 minutes, and reduce heat to 325 degrees F (165 degrees C). Bake for 30 minutes.

Nutrition Facts

572 calories; protein 5.7g; carbohydrates 63.8g; fat 35.4g; cholesterol 100.3mg; sodium 361.1mg. Full Nutrition
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