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2011 State Fair Pecan Pie

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2011 State Fair Pecan Pie
  • Prep Time 30 min
  • Total Time 1 hr 20 min
  • Servings 8
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    37K

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Looking for a delicious dessert using Pillsbury® pie crust? Then surprise your family with this cream cheese and custard filled pecan pie - a distinctive baked delight.

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Cream Cheese Filling

1
package (8 oz) cream cheese, softened
1/2
cup sugar
1
egg
1
teaspoon vanilla
1/4
teaspoon salt
1
cup chopped pecans

Custard Filling

1
cup corn syrup
2
tablespoons butter, melted
1/4
cup sugar
3
eggs
1
teaspoon vanilla

Directions

  • 1 Heat oven to 350°F. Unroll 1 pie crust on work surface. Lightly brush top of crust with water. Unroll remaining crust, and place on top of other crust. Gently roll or press crusts together. Place in ungreased 9-inch pie plate. Fold edges under; flute edges.
  • 2 In large bowl, beat cream cheese, sugar, egg, vanilla and salt with electric mixer on medium speed until smooth; pour into crust. Sprinkle with pecans. Stir together custard filling ingredients; pour filling over pecans.
  • 3 Bake 45 to 50 minutes or until set. Cool completely. Cover and refrigerate any remaining pie.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
680
(
Calories from Fat
330
)
Daily Value
Total Fat
37g
57%
(
Saturated Fat
14g
70%
,
Trans Fat
0g
)
Cholesterol
150mg
50%
Sodium
500mg
21%
Potassium
130mg
4%
Total Carbohydrate
79g
26%
(
Dietary Fiber
1g
5%
,
Sugars
37g
)
Protein
7g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
2 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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