Directions:
- On a lightly floured surface, roll out crust to 1/8 thickness. Line 9 pie plate with dough. Trim dough overhang to 3/4 . Fold dough under, even with rim of pie pan. Flute or crimp edge. Refrigerate 30 minutes or until dough is firm.
- Meanwhile, heat the oven to 350°F
- Beat brown sugar and eggs in a large bowl at medium speed until well-combined. Add all remaining filling ingredients except nuts; beat until combined. Pour into pie crust, sprinkle with nuts.
- Bake 40 to 45 minutes or until crust and filling are light golden brown. (Filling will set as pie cools.) Check pie after first 20 minutes of baking. If crust appears to be browning too quickly, cover edges with foil.
- Cool on wire rack. Serve at room temperature; refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 791.19 Kcal (3313 kJ) | ||
| Calories from fat | 476.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.95g | 81% | |
|---|---|---|---|
| Cholesterol | 112.37mg | 37% | |
| Sodium | 352.35mg | 15% | |
| Potassium | 338.51mg | 7% | |
| Total Carbs | 77.5g | 26% | |
| Sugars | 59.46g | 238% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 10.31g | 21% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.2mg | 18% | |
| Calcium | 85.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 440.3 Kcal (1843 kJ) | ||
| Calories from fat | 265.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.47g | 81% | |
|---|---|---|---|
| Cholesterol | 62.53mg | 37% | |
| Sodium | 196.09mg | 15% | |
| Potassium | 188.38mg | 7% | |
| Total Carbs | 43.13g | 26% | |
| Sugars | 33.09g | 238% | |
| Dietary Fiber | 2.49g | 18% | |
| Protein | 5.74g | 21% | |
| Vitamin C | 0.6mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.8mg | 18% | |
| Calcium | 47.6mg | 9% | |
* 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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