This is a little different than how a "traditional" pecan pie is made. My mom would be giving me the "you never do anything the way I do anyway" speach if I told her, so this recipe is dedicated to her.
If traditional pecan pie gives you a toothache just thinking about it, you will love this. A little less sugar, and the addition of a little molasses really enhances the wonderful tast of the pecans!
2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped
1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen.
1. Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.
2. Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
3. Remove from oven and let cool completely.