Buttery, caramel-like filling packed with crunchy pecans in a flaky crust—this is the ultimate holiday dessert!
Ingredients
For the Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 tbsp egg white, lightly beaten (for glaze, optional)
For the Filling
- 3 large eggs
- 1 cup granulated sugar
- 1 cup dark corn syrup (or light corn syrup)
- 2 tbsp molasses (optional, for depth)
- 4 tbsp unsalted butter, melted
- 2 tsp vanilla extract
- ½ tsp salt
- 1½ cups pecan halves (plus extra for topping)
For Serving
- Whipped cream or vanilla ice cream
Step-by-Step Instructions
1. Prepare the Crust
- Preheat oven to 350°F (175°C).
- Roll out pie crust, fit into a 9-inch pie dish, and crimp edges.
- Brush crust with egg white (prevents sogginess).
- Par-bake 10 minutes with pie weights (or prick with fork).
2. Make the Filling
- In a bowl, whisk eggs, sugar, corn syrup, molasses, melted butter, vanilla, and salt until smooth.
- Stir in pecan halves.
3. Assemble & Bake
- Pour filling into pre-baked crust.
- Arrange extra pecans on top in a decorative pattern.
- Bake 50-60 minutes until center is set (jiggles slightly).
- Cool completely (at least 2 hours) before slicing.
Pro Tips
🔸 Toast pecans (350°F for 5-7 mins) for deeper flavor.
🔸 Use dark corn syrup for richer color and taste.
🔸 Cover crust edges with foil if browning too quickly.
🔸 Test doneness: Insert a knife near the edge—it should come out clean.
Serve with a dollop of whipped cream and enjoy! 😋
Storage: Keeps for 3 days at room temperature or 1 week refrigerated.