How to make Ma's pecan pie

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By Kylara
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Pecan Pie

I have made pumpkin pies, but my pecan pies always disappear twice as fast. The addition of a small amount of molasses gives this version of pecan pie a little extra flavor and keeps it from being too "sugar sweet".

Difficulty: Easy

Instructions

Things You'll Need:

2 eggs, slightly beaten
1/2 cup light corn syrup
1/2 cup molasses
1/8 teaspoon salt
1 teaspoon real vanilla extract
1 cup sugar
1 overflowing cup of whole pecans halves
1 unbaked 9" pie shell
Electric mixer
pie pan
pie crust shield

Step 1

Preheat oven to 400 degrees. While oven is heating beat eggs slightly with and electric mixer. Add corn syrup, molasses, salt, vanilla, sugar and butter to eggs. Mix well. Gently stir in pecans.
Step 2

Carefully pour egg mixture into the pie shell. Bake at 400 degrees for 15 minutes. Cover the edges of crust with pie shield or make a foil circle to shield the just edges.
Step 3

Reduce heat to 350 degrees and bake for 30 to 35 minutes longer. Bake until the pie is dark golden brown. The pecan pie filling should appear slightly less set in the center. Makes eight to ten servings. May be served warm or cold.

Tips & Warnings

Pie crust shields are inexpensive and available in large grocery stores. They are so much easier to use than foil.
If you do not have a pie shield. Trace a circle one inch larger then your pie plate. Cut out the middle of the circle leaving a one inch edge. Carefully place this foil circle over the pie edges.
this has a zillion calories and is more a confection than a pie

Comments

Mindee94 said

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on 5/24/2009 Thanks for the tip on the 'shield' going to look for one on the next shopping trip and make one of your scrumptious looking pies. Thanks!