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Chef Pierre® Open Face Pie 10" Pre-Baked Pecan Pre-Sliced 8-Slice 6ct/36oz

A tender golden flaky crust is filled with naturally sweet filling, topped wall-to-wall with delicious pecan halves.

Chef Pierre® Open Face Pie 10" Pre-Baked Pecan Pre-Sliced 8-Slice 6ct/36oz

Features & Benefits

  • Simply thaw-and-serve to fit any operation.
  • Perfectly prebaked, pre-sliced portions help eliminate waste
  • Chef Pierre® is the #1 brand of foodservice pies, per Datassential study.
  • Chef Pierre® baking delicious since 1922.
  • Commercial/Independent Operators, Buffets, C&U, B&I
  • Available in Canada
Outer Case
GTIN 10032100071656
Net Weight 13.5
Gross Weight 16.44
Dimensions 10.1875"x5.625"x19.1875"
Case Cube 0.64
Cases/Pallet 5.625
Pallet Cases/Layer 5.625
Pallet Layers 56
Pallet Height 44.935
Inner Package
UPC 32100071659
Dimensions 9.625"x1.6875"x9.625"
Shelf Life
Frozen Shelf Life (In Days) 365
Refrigerated Shelf Life (In Days) 2
Thawed Shelf Life (In Days) 3 (wrapped)
Kosher KVH-D

CORN SYRUP, ENRICHED FLOUR (WHEAT FLOUR, BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGGS, VEGETABLE OIL (PALM, SOYBEAN), SUGAR, PECANS, WATER,, CONTAINS 2% OR LESS: SALT, NATURAL FLAVOR, CARRAGEENAN, MONOGLYCERIDES, ANNATTO EXTRACT, TURMERIC.

Nutrition Facts

8 servings per Container

Serving Size
1 SLICE (128g)

510
Calories
per serving

Amount/serving % Daily Value*
Total Fat 26g 33%
Saturated Fat 8g 40%
Trans Fat 0g  
Cholesterol 65mg 22%
Sodium 610mg 27%
Amount/serving % Daily Value*
Total Carbohydrate 66g 24%
Dietary Fiber 1g 4%
Total Sugars 28g  
Includes 27g Added Sugars 54%
Protein 4g  
Vitamin D 0mcg 0%
Calcium 25mg 0%
Iron 1mg 6%
Potassium 85mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Eggs
Milk
Peanuts
Soy
Tree Nuts
Wheat

Disclaimer: Nutritional information is subject to change. See product label to verify ingredients and allergens.

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