Classic Pecan Pie

No matter how you slice it, this pecan pie is to die for!

 By Jodie Shield, MED, RDN

Pecan Pie Day in July? Not sure what that’s all about. I would have guessed November to coincide with Thanksgiving. Guess it’s just a good excuse to splurge on this delicious dessert over the summer. This is my Mom’s “to-die-for” Pecan Pie recipe. It’s super-rich and made with real butter, eggs, sugar, and no surprise – pecans. While you can make your own crust, in a pinch, I use a ready-to-eat refrigerator crust.   Even though this pecan pie is super easy to make and tastes amazing, I recommend eating only a sliver if you’re watching your weight. Sigh. It’s so good, that will take a lot of will power! For more tasty pecan recipes try my MustardPecan Crusted Chicken Breast with Sauce, Maple-Roasted Sweet Potatoes with Pecans, and Heart Smart Trail Mix which I just added to my iTunes app Time To Eat Healthy, Homemade Meals In Minutes.

Classic Pecan Pie

Makes 8

Prep Time = 20 minutes

Cook Times = 45 minutes

 Ingredients:

1 9-inch piecrust (homemade or ready-to-bake)

¼ cup butter, melted

½ cup white corn syrup

1 cup granulated sugar

3 large eggs, beaten

1 cup chopped pecans

Steps:

1. Preheat oven to 375°F.
2. Place piecrust in pie dish; flute edges.
3. In large bowl, mix butter, corn syrup, sugar, and eggs until well combined. Fold in chopped pecans.
4. Pour batter into the unbaked piecrust. Bake 40 to 45 minutes or until top of pie is firm and lightly browned. Remove from oven; cool on wire rack. Serve with whipped cream (optional).

Nutrition Information (1 slice without whipped cream): 429 calories, 5 grams protein, 55 grams carbohydrate, 23 grams fat, 7 grams saturated fat, 85 milligrams cholesterol, 2 grams fiber, 131 milligrams sodium

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