Barefeet in the Kitchen · by Mary Younkin★ 5.0 (6)
Sheet Pan Pecan Pie
NUTRITION · PER SERVING65M COOK
CAL 16%·PRO 9%
CARBS 26G32% OF CAL
2G FIBER7G OTHER18G TOTAL SUGAR
FAT 24G66% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich pecan pie with toasted nuts, gooey filling, and flaky crust. This dessert is sweet, buttery, and deeply satisfying. Serve it after dinner or at holiday gatherings.
dessertamericanbaked good🔥 oven🥧 baking dishvegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 pie crust recipe (homemade or store-bought)
- 3 large eggs
- ½ cup light corn syrup
- ½ cup light brown sugar
- ¼ cup butter (melted)
- 2 teaspoons vanilla extract
- 2 cups pecan halves
At a glance
PER SERVING · TIME 65M
CAL 16%·PRO 9%
CARBS 26G32% OF CAL
2G FIBER7G OTHER18G TOTAL SUGAR
FAT 24G66% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 135mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 103mg
- Calcium
- 25mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 135MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.