Recipe Notes
If desired, toast the pecans before baking. Place them in a dry pan and cook over medium heat stirring until fragrant. This makes them extra crunchy and flavorful.Pecan pie is done baking if it’s a bit wiggly but not wet. It should be sightly set but a bit of movement is ok, it’ll set more as it cools.Store leftover pecan pie in the refrigerator for up to 4 days. Cover with plastic wrap & foil and freeze for up to 2 months.
NUTRITION INFORMATION
Calories: 457, Carbohydrates: 47g, Protein: 4g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 212mg, Potassium: 144mg, Fiber: 2g, Sugar: 34g, Vitamin A: 426IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg