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
See pie crust below
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.
Piecrust
2 cups all-purpose flour
1/3 cup packed light brown sugar
3/4 teaspoon fine sea salt
1 stick plus 7 tablespoons unsalted butter, melted and cooled
Serving
Suggestions
A good, rich cup of coffee.
Originally Submitted
11/28/2016
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