I love pecan pie. This time, though, I decided to try this "Deep-South" variation because I wanted to use up some of the molasses I have on hand in the pantry. Of course, the original called for dark corn syrup and I only had light so I guess this pie can go even darker...if desired.
Ingredients
- 3 eggs
- 3/4 cup light brown sugar, firmly packed
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 cup molasses
- 1/2 cup light corn syrup
- 2 tablespoons melted butter
- 1-1/2 teaspoons vanilla
- 1-1/4 cups pecans (I used chopped because that's what I had on hand)
- Unbaked 9-inch pie shell
Directions
Preheat oven to 400º.
Beat eggs and then add sugar, flour, and salt.
Blend in molasses, syrup, butter, and vanilla.
Fold in pecans. If you wait a minute or so, the nuts will float to the top. Feel free to further arrange -- if you're that type of person.
Bake in center of oven for 10 minutes.
Then reduce heat to 325º and continue baking for another 40 minutes or until the crust is golden brown and the filling is firm.
Tent pie with foil if you hit the right color before the filling gets firm.
Remove from oven and cool.
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