My Recipes

Recipes

Pecan Pie

• 2 C pecan halves

  4 lg eggs, room temperature, beaten to blend

  1 C light corn syrup

  ⅔ C (packed) light brown sugar

  1 T robust-flavored (dark) molasses (not blackstrap)

  1 T vanilla extract

  1 tsp kosher salt

  6 T unsalted butter, melted, slightly cooled

  
  

  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 cooled crust.

  
  

  Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with ice cream.