Rachael Ray Pecan Pie Recipe

Keto Friendliness Gauge

Net Carbs are 9% of calories per serving, at 31g per serving. Although the amount is above what's considered keto-friendly, it shouldn't kick you out of ketosis.

How keto-friendly is Rachael Ray Pecan Pie? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Rachael Ray Pecan Pie Recipe

  • Net Carbs are 9% of calories per serving, at 31g per serving. This food is a little higher than what's considered keto-friendly but it falls within a range that won't kick you out of ketosis. Take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Rachael Ray Pecan Pie Recipe Nutrition Label

Nutrition Facts

Serving Size: 20 servings   ( 77 g )
Amount Per Serving
Calories: 330
Total Fat: 22g
Saturated Fat: 7g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 117mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugar: 25g
Protein: 4g
Calcium: 33mg Iron: 1mg
Potassium: 110mg Vitamin A: 89mcg
Vitamin C: 0mg Vitamin D: 0mcg

Ingredients

  • **Pie shell (If using frozen, thaw 30 minutes.)
  • 1 cup packed light brown sugar
  • ½ cup + 1 tbs butter
  • 1 cup light corn syrup
  • ½ tsp salt
  • 4 large eggs, lightly beaten
  • 3 cups chopped pecans
  • 1 tsp vanilla
  • 1¼ cup flour
  • 6 tbs butter, softened
  • 1 tbs sugar
  • ¼ tsp salt
  • Handful chopped pecans, finely ground
  • 3-4 tbs cold water

Instructions

Visit Rachael Ray's website to view the recipe instructions. (Via Edamam)