Why did the pie go to the dentist? Because it needed a filling!
What is Thanksgiving without a pecan pie? It’s a DISAPPOINTMENT. Whip this pie up and give your family one less reason to be disappointed. There’s nothing on the planet like pecan pie. It is my favorite pie by far. Every time I take a bite of this pie, I do a little happy dance in the kitchen and thank the pie gods for this blessing. In fact, last night I ate 2 pieces of this pie with my hands while standing over the trash can, in case of spilling, you know.
So essentially, I’m thankful for pie.
What You’ll Need:
For the pie crust: (or skip this step and use store-bought)
- 1 cup all-purpose flour, plus some for dusting
- Pinch of salt
- 1 stick cold, unsalted butter, cut into small pieces
- 1 to 2 tablespoons ice water
For the filling:
- 1 cup dark Karo syrup
- 3 eggs, beaten
- 2 tbs butter, melted
- 1 tbs flour
- 1/8 tsp salt
- 3/4 cup dark brown sugar
- 1 tsp vanilla
- A mound of pecan halves, enough to fill the crust
- Molasses, for drizzling on top, about 1/4 cup
Let’s Get Cooking:
- Preheat the oven to 425 degrees.
- For the pie crust, using a pastry cutter, combine the flour salt, and butter until it looks like a coarse meal.
- Add the ice water a tablespoon at a time, just enough until the dough comes together. Form into a flatter ball, wrap tightly in plastic wrap and refrigerate for 30 minutes.
- Roll disk out into a 1/4-inch-thick circle, transfer to a pie plate and crimp the edges of the crust.
- For the filling, in a mixing bowl, thoroughly combine the Karo syrup, eggs, butter, flour, salt, brown sugar and vanilla.
- Fill the crust with pecans to the top and pour the filling over the top of the pecans.
- Drizzle the top with molasses.
- Bake for 15 minutes then lower the oven temperature to 350 degrees and continue to bake for 40 minutes.
- Pull that beautiful pie out of the oven to cool.
- Serve and enjoy. This pie goes fast, so cut yourself a slice first.