• 1, 9-inch pie shell, frozen or chilled for an hour if freshly made
  • 1 ¾ C pecans, coarsely chopped
  • 2 eggs, slightly beaten
  • 1 C light corn syrup
  • 1/4 C brown sugar
  • 1 Tbl molasses
  • 2 Tbl butter, melted
  • 2 Tbl flour
  • 1/4 tsp salt
  • 1 tsp vanilla


  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 40-45 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.