Flour Head Bakery’s take on this Southern treat retains the rich and gooey texture without the heaviness of the traditional holiday dessert.
1 – 9 inch, deep dish prepared pie crust
2 cups pecan pieces
1 Tbl all-purpose flour
9 tablespoons unsalted butter, melted
¾ cups packed light brown sugar
4 large eggs, room temperature
½ cup light corn syrup
2 Tbl dark molasses
2 tsp vanilla
1/4 tsp salt
Preheat your oven to 375 degrees. Prick the bottom and sides of the pie crust with the tines of a fork and place a coffee filter or parchment paper in the frozen pie crust. Fill the crust with dried beans or rice. Bake the crust for 5 minutes. Remove from oven and allow the crust to cool.
Reduce oven temperature to 350 degrees.
For the Filling:
Meanwhile – in a small bowl, toss the pecan pieces with the flour and set aside. In the bowl of a stand mixer, with a paddle attachment or with an electric hand mixer, beat the butter and brown sugar until light and fluffy. Add the eggs one at a time and beat until incorporated. Gradually add the molasses, corn syrup, vanilla and salt. Beat well. Pour the pecans into the egg mixture, and mix with a wooden spoon or spatula. Pour the filling into the prepared pie shell. Bake the pie for 1 hour or until the pie looks set, and does not jiggle when tapped. Allow the pie to cool at least 4 hours before serving.
Serve at room temperature – with whipped cream if desired.