Directions:
- Make sure you have a rack in the center of your oven and preheat to 350°F.
- In a mixing bowl, whisk the sugar, egg, corn syrup, melted butter, vanilla, salt, and bourbon (optional). Mix until everything is well blended.
- Place half of the pecans in each crust. Pour the filling evenly into both crusts. Bake for about 30 minutes, or until the filling is set.
- Note: This recipe assumes you use pie crusts partially baked in a 4 by 1-3/4 inch tart pan or jumbo muffin tin. I made mine in 4 by 1-1/2 inch cake pans. I think next time I make this, if I am pressed for time, I may cut a 6-inch round from refrigerated pie crust and use in my pans to see how it works.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.71 Kcal (1577 kJ) | ||
| Calories from fat | 214.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.84g | 37% | |
|---|---|---|---|
| Cholesterol | 25.79mg | 9% | |
| Sodium | 296.66mg | 12% | |
| Potassium | 83.98mg | 2% | |
| Total Carbs | 38.1g | 13% | |
| Sugars | 16.67g | 67% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 4.71g | 9% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.9mg | 10% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 436 Kcal (1825 kJ) | ||
| Calories from fat | 248.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.59g | 37% | |
|---|---|---|---|
| Cholesterol | 29.85mg | 9% | |
| Sodium | 343.34mg | 12% | |
| Potassium | 97.19mg | 2% | |
| Total Carbs | 44.1g | 13% | |
| Sugars | 19.29g | 67% | |
| Dietary Fiber | 2.7g | 9% | |
| Protein | 5.45g | 9% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.2mg | 10% | |
| Calcium | 19.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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