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Pecan Pie


  • Pie Shell

  • 2 cups of Pecans

  • 3 Eggs (slightly beaten)

  • 1 cup Light Corn Syrup

  • ½ cup Batey Turbinado Sugar

  • 1 tablespoon molasses (unsulphured)

  • 4 tablespoons unsalted Butter (melted)

  • ½ teaspoon Salt

  • 2 teaspoons vanilla Extract


1. Preheat the oven to 350°F

2. In a medium bowl vigorously mix together the eggs, batey turbinado sugar, corn syrup, molasses, melted butter, vanilla, and salt, until smooth.

3. Spread the chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. Don't worry about burying the pecans, they will rise to the surface.

4.Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 35 to 45 minutes until the filling has set.

5. Remove from the oven, let cool and enjoy.


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