Most pecan pie recipes I’ve found call for 2 cups of sugar – one cup of corn syrup plus one cup of either granulated or brown sugar – which results in pies so sweet they can give you a sugar headache after a couple of bites. This pecan pie recipe has less sugar than most, but the molasses, butter and vanilla bring out the wonderful flavor of the pecans. As with any nut used in cooking, use only the freshest of pecans.
- 1 9-inch pie shell, frozen or chilled for an hour if freshly made. (See pie crust recipes.)
- 1 3/4 cups pecans, coarsely chopped
- 2 eggs, slightly beaten
- 1 cup light corn syrup
- 1/4 cup brown sugar
- 1 Tbsp molasses
- 2 Tbsp melted butter
- 2 Tbsp flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. (No need for an electric mixer, you can mix by hand.) The pecans will rise to the surface of the pie.
2 Bake at 375°F for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
3 Remove from oven and let cool completely.