There are as many different Pecan Pie recipes as there are ways to say “pecan.” That is to say, there are a lot of variations on the classic Pecan Pie.
A couple years back, I made several kinds of comparison pies– with all white sugar, all brown sugar, all corn syrup, or various mixtures — and had taste-testers let me know what they thought. I’d like to say that’s how I developed a really great pecan pie recipe, but maybe it was just good luck.
This recipe calls for a variety of sweeteners to add depth to the filling, so you’ll find white sugar, brown sugar, corn syrup and a touch of molasses. Fill your crust to the top, but don’t overfill. You may find yourself with a little excess filling, depending on the depth of your pan, but save it for another pie.
Pecan Pie
Ingredients:
1 cup white sugar
3 tablespoons brown sugar
1 tablespoon molasses
1/2 teaspoon salt
1 cup corn syrup
1 teaspoon vanilla
1/3 cup butter, melted
3 whole eggs, beaten
1.25 cups of chopped pecans
1 unbaked Pie CrustMethod:
1. Prepare pie crust. Line pan and crimp edges.
2. Mix sugar, brown sugar, molasses, salt, corn syrup, vanilla, butter, and eggs together in a large bowl.
3. Spread chopped pecans evenly in the bottom of the pie shell.
4. Pour the syrup mixture over the pecans.
5. Lightly spray foil with non-stick cook spray, and then cover the pie, lightly folding foil over crust and filling. Bake at 350F for 30 minutes. Remove foil, and bake for about 20 more minutes, checking frequently so crust or pecans does not burn.
6. Pie is finished when center is firm and not too soft. Center should spring back when touched. If pie does not set up, cover with foil and bake for 10 minutes longer.
7. Allow pie to cool before slicing into thin pieces.