PECAN PIE (THE 4 EGG VERSION)
This pecan pie was pulled from a Southern magazine and I have kept it for years. I think it's the best and the extra eggs helps it from being too runny.
Provided by deborahsittig
Categories Pie
Time 50m
Yield 1 9-inch pie, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Unfold pie crust and press into 9 inch pie plate.
- Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended. Pour into pie crust. Sprinkle with pecans.
- Bake at 350 on lower rack for 35 minutes or until pie is set.
Nutrition Facts : Calories 534.2, Fat 29.1, SaturatedFat 10.6, Cholesterol 136.2, Sodium 320.4, Carbohydrate 68.1, Fiber 1.5, Sugar 38.2, Protein 5.2
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