Ingredients charlottes famous pecan pie
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
how to make charlottes famous pecan pie
Preheat oven to 350°F.
Mix the first 7 ingredients together in a large mixing bowl.
Spread pecan halves evenly over the bottom of the pie crust. (They will rise to the top during baking.)
Pour filling into pie crust over pecans.
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.
Let cool for 2 hours after removing from the oven. Store pie in the refrigerator.
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