In a sweet Marsala wine and mushroom sauce, delicate pan-fried chicken breasts are prepared in the Italian-style dish known as chicken marsala.
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 3 eggs
- 1 cup white sugar
- 1 cup corn syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves
- 1 recipe pastry for a 9 inch single crust pie
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- Beat eggs slightly in medium bowl. Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
- Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.
Nutrition Facts
| Calories | 520 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 262 mg |
| Sugars | 37 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe !!!! I used Mrs Butterworths syrup and used jalapeño dusted pecans. It is a warm buttery delight!!!
This was a beautiful great tasting pie that most definitely didn’t have me chasing it down with a large glass of water because of it being too sweet. The only changes that i made was i crushed my pecans, made my own crust and used light color Karo syrup.
This is my aunt and mother’s recipe. I’ve made it plenty of times with Light Kayro Syrup because my son and dad loves them. I will be making another soon.
Great pecan pie recipe, I made it for Thanksgiving at my sisters. Luckily everyone was so full, there wasn’t much ate and I got to bring home half of it. I loved it!
I used brown butter and toasted the pecans first. This was a big hit, I’ve been asked to make it for Thanksgiving dessert
Delicious
Make this constantly. Instant crowd pleaser.
Just awsome iv made 4, I did the dark and light Karo
Yes I’ve made it twice, 1st time was a little runny and second time was a little dry but got good remarks on both pies
This is the best pecan pie recipe I have ever made. It’s not too sweet and my entire family fights over it. I’ve become famous for my pecan pie since using this recipe! Thank you!
Made it with light syrup!! It was Dandy!! I wouldn’t change A thing!! Thx giving 2020
I followed the directions exactly! My pie looked gorgeous! But is was completely watery under the top layer…so disappointing
This recipe actually make two 9″ regular pies or one 9″ deep dish pie. I read that some say the pie did not set. You have to use small or medium eggs, any larger, the pie will not set. Also, do not over cook. I prefer my pie to be a medium brown, not dark brown.
Super easy to make and beyond delicious!
I have used this recipe for years. Every holiday my family expects me to make it. We all enjoy it very much.
Turned out great
This is a great pecan pie. recipe Next time I will use a deep dish pie crust.
I’ve made this pie at least 30 times and it’s always a hit. The only thing I tweak is that I add 1/2 teaspoon of maple flavoring. Perfect.
I’ve made this pie several times and it has always come out just right! Very easy and delicious!
The absolute best (and easiest) pecan pie ever! Shared with friends and they all raved about it. By the way, DO cover the edges of the crust with foil during the first half of the baking time. Came out perfect! Thanks Nikki!
Simple recipe with great results. Didn’t add the salt and used half light/dark corn syrup.