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Toffee Crunch Pecan Pie with Chantilly Cream
MELISSA'S SOUTHERN STYLE KITCHEN12Ingredients
105Minutes
880Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 deep dish pie crust (9-inch, homemade or frozen)
- 1 cup karo (® Light Corn Syrup)
- 3 large eggs
- 1 cup light brown sugar (packed)
- 4 Tbsp. butter (melted)
- 1 tsp. pure vanilla extract
- 2 cups pecan halves (whole, roughly chopped, See Cook's note)
- 1/2 cup toffee bits (bits-o-brickle, plus1 Tbsp)
- chantilly cream
- 1 1/2 cups heavy whipping cream
- 1 tsp. pure vanilla extract
- 1/3 cup powdered sugar
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NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories880Calories from Fat530 |
| % DAILY VALUE |
| Total Fat59g91% |
| Saturated Fat21g105% |
| Trans Fat0g |
| Cholesterol160mg53% |
| Sodium220mg9% |
| Potassium270mg8% |
| Protein8g |
| Calories from Fat530 |
| % DAILY VALUE |
| Total Carbohydrate86g29% |
| Dietary Fiber4g16% |
| Sugars47g |
| Vitamin A20% |
| Vitamin C2% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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