RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1654
View Recipe |
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Recipe Name: |
Duffy's Pecan Pie |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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Course: |
Dessert |
Used in Baskets: |
No |
Base: |
Grains/Nuts |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
Cooking Time: |
55.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
325 |
Approx. Cost/Serving: |
$0.09
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
Yields 2, 9-inch pies. You can use sweet paste as the crust. Bake 10 minutes then add wet mixture and continue baking.
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Ingredients: 2 Ounce(wt)s flour, pastry
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Directions:
Mix flour, sugar, and syrup together. Whip eggs, vanilla, salt, and butter together. Add to flour mixture. Place 4 oz pecans in each unbaked pie shell and pour mixture over them.
Bake at 325 degrees for 45 to 55 minutes. |
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Pie Dough
(Add to shopping list) :
4 Pounds flour, pastry 2.25 Pounds crisco |
Directions:
Rub butter into flour. Rub shortening into flour. (The larger the lumps, the flakier the dough). DO NOT OVER MIX when rubbing in fat or it will turn into paste. Add water to dry mix -- just enough to have it hold together.
Bake at 400 degrees for 15 to 20 minutes with beans, then bake for 5 to 10 minutes without. |
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Nutrition per Serving: |
Calories: |
399 |
Total Carbs: |
61.8 |
Net Carbs: |
0.0 |
Cholesterol: |
131.9 |
Fat: |
15.7 |
Protein: |
5.56 |
Fiber: |
0.94 |
Sodium: |
431.35 |
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