With a homemade crust, sweet pecan filling and a touch of molasses, this is THE pecan pie for your Thanksgiving table! Make it a day or two ahead, or freeze it for even longer.
- 1 9-inch pie shell, frozen (freeze for half an hour if freshly made; I recommend our easy, flaky, sour cream pie crust)
- 2 cups pecans (210 g), coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)
- 3 large eggs, slightly beaten
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 1 tablespoon molasses (unsulphured)
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 2 teaspoon vanilla extract
1 Mix pecan pie filling: Preheat oven to 350°F. In a medium bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth. (No need for a mixer, you can beat by hand using a wooden spoon.)
2 Fill the pie shell. Spread the chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. Don't worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can use them to arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)
3 Bake: Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit wiggly in the center.
4 Remove from oven and let cool completely. Note that the pie will be puffed up a bit when you first take it out of the oven. It will settle as it cools.