(serves 8, recipe found here)
- 1 (9-inch) pie shell
- 1 3/4 cups of pecans, coarsely chopped
- 2 eggs, lightly beaten
- 1 cup light corn syrup
- 1/4 cup brown sugar
- 1 tbsp molasses
- 2 tbsp butter, melted
- 2 tbsp flour
- 1/4 tsp salt
- 1 tsp vanilla extract
1. Preheat the oven to 375 degrees.
2. Place the pie crust in the bottom of your pie baking dish.
3. Add the pecans to the pie shell, and spread them out, making sure to cover the bottom of the pie shell.
4. By hand or with an electric mixer, mix together the eggs, corn syrup, brown sugar, molasses, butter, flour, salt, and vanilla in a large bowl.
5. Pour the mixture over top of the pecans. The pecans will rise.
6. Bake at 375 degrees for 35 - 45 minutes, or until the filling has set. If you have a pie crust protector, place the protector over the crust before baking. If you do not, tent the edges of the pie crust with aluminum foil about 20 minutes in. This will prevent the crust from burning.
7. Once the filling has set, remove from the oven and let cool.
8. Optional: If you are like me and will be making ahead, yet like your pie warm, heat the oven to 250 degrees about 10 to 15 minutes before serving and allow it to warm again. Serve, and enjoy!
I promise if you LOVE pecan pie, you will LOVE this recipe. It is fantastic!