4 large eggs, room temperature and beaten to blend
1 cup of light corn syrup
2/3 cup of packed light brown sugar, I used dark
1 Tablespoon of dark molasses, not blackstrap
1 tablespoon of vanilla
1 teaspoon of kosher salt
6 tablesoons unsalted butter, melted and slightly cooled
This recipe came with a crust recipe but I just used Pillsbury readymade.
It also said to bake your crust with weights before adding filling.
I poured filling in a raw dough pie crust. It came out fine.
Instructions
Preheat oven to 350°. Toast pecans on a rimmed baking sheet until browned and fragrant, 8–10 minutes. Let cool.
Reduce oven temperature to 325°. Whisk eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in pecans and pour into a prepared, uncooked pie crust.
Bake pie until edges are set and slightly puffed but center is recessed and wobbles like JellO, 60 to 70 minutes. It will continue to set after baking. Transfer to a wire rack and let cool at least 3 hours before slicing.
No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic Thanksgiving pie. In this recipe, we focused on the things that matter- the deep flavor of toasted pecans and a caramely custard.
Serving
Suggestions
A good, rich cup of coffee.
Originally Submitted
11/28/2016
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