Description
A classic and irresistible dessert featuring a rich and gooey filling made with pecans, corn syrup, and brown sugar, all nestled in a buttery, flaky pie crust. Perfect for holidays, special occasions, or any time you want a delicious treat.
Ingredients
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1 unbaked 9-inch pie crust, frozen for at least 30 minutes (see recipe note)
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2 cups (210g) pecans, coarsely chopped (save a few whole pecan halves for decoration, if desired)
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3 large eggs, slightly beaten
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1 cup light corn syrup
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½ cup brown sugar
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1 tablespoon molasses (unsulphured)
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4 tablespoons unsalted butter, melted
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½ teaspoon salt
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2 teaspoons vanilla extract
Instructions
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Preheat the oven to 350°F (175°C).
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Place the unbaked pie crust on a baking sheet. If using a frozen pie crust, make sure it’s been frozen for at least 30 minutes before baking.
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In a large bowl, whisk together the beaten eggs, light corn syrup, brown sugar, molasses, melted butter, salt, and vanilla extract until smooth and well combined.
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Stir in the coarsely chopped pecans.
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Pour the pecan filling into the prepared pie crust, spreading it evenly. If desired, arrange a few whole pecan halves on top for decoration.
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Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown. The center may still have a slight jiggle, but it will firm up as it cools.
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Remove the pie from the oven and allow it to cool completely before serving. This allows the filling to set properly.
- Slice, serve, and enjoy!
Notes
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If you prefer a more firm filling, bake for an additional 5-10 minutes, but be careful not to overbake.
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For a deeper flavor, use dark brown sugar instead of light brown sugar.
- To prevent the crust from overbaking, cover the edges of the pie with aluminum foil after 30 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American