Pecan Pie

This recipe is from the William-Sonoma Thanksgiving Cookbook, available here. I made it last year. Neither Ben or I are huge fans of pecan pie, until I made this recipe. Admittedly, I ate it for breakfast and lunch the next day. So good!

1 unbaked 9″ prepared or homemade shell, chilled (I like to use premade Graham Cracker shells)
3 eggs
3/4 cup dark corn syrup
2/3 cup firmly packed dark brown sugar
1/4 cup un-sulfured light molasses
1/4 cup unsalted butter, melted and slightly cooled
1 tbsp. Kahlua or other coffee flavored liqueur
1/4 tsp. salt
1 1/2 cups coarsely chopped peacans
Whipping cream to top

Position a rack in the lower third of the oven and preheat to 350’F. In a large bowl, whisk the eggs. Add corn syrup, brown sugar, molasses, butter, liqueur, and salt and whisk until the mixture is smooth.

Scatter the pecans evenly in the pie shell. Pour the egg mixture over the pecans.

Place the pie in the oven and bake until the top is browned and filling is evenly but not firmly set, about 50 minutes. Check the pie after 40 minutes, and cover the crust with a collar of aluminum foil if the crust is browning too fast.

Remove the pie from the oven, place it on a wire rack, and let it cool completely before cutting. To serve, cut into wedges and top each wedge with a dollop of whipped cream.


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