Charlotte's Famous Pecan Pie

Name: Charlotte's Famous Pecan Pie
Yield: 8 servings
Cuisine: American
Ingredients: 1/4 cup unsulphured molasses (such as Grandma's) - not blackstrap molasses; 3/4 cup light corn syrup; 3 eggs, beaten; 1/4 cup tightly packed dark brown sugar; 3/4 cup white granulated sugar; 2 tablespoons butter, melted; 1 teaspoon vanilla extract; 1-1/2 cups (6 ounces) pecan halves; 1 unbaked deep-dish pie crust, homemade or store-bought

Charlotte Bailey @cook_2768300

The family asks for my pecan pie for the holidays every year. I change up the recipe once in a while; this is the most recent version.

Charlotte Bailey @cook_2768300

The family asks for my pecan pie for the holidays every year. I change up the recipe once in a while; this is the most recent version.

Saved

Ingredients

8 servings

1/4 cupunsulphured molasses (such as Grandma's) - not blackstrap molasses
3/4 cuplight corn syrup
3eggs, beaten
1/4 cuptightly packed dark brown sugar
3/4 cupwhite granulated sugar
2 tablespoonsbutter, melted
1 teaspoonvanilla extract
1-1/2 cups (6 ounces)pecan halves
1unbaked deep-dish pie crust, homemade or store-bought

Saved

Steps

1

Preheat oven to 350°F.
2

Mix the first 7 ingredients together in a large mixing bowl.
3

Spread pecan halves evenly over the bottom of the pie crust. (They will rise to the top during baking.)
4

Pour filling into pie crust over pecans.
5

Bake at 350°F for 60-70 minutes. Pie is done when the center reaches 200°F on an instant-read thermometer, or when the center surface springs back when lightly tapped. If crust is getting too brown, cover edges with foil.
6

Let cool for 2 hours after removing from the oven. Store pie in the refrigerator.