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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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This pie is a new take on an old recipe passed down in a recipe book from my mother. This is NOT your typical pecan pie! It is not as sweet, nor is it gooey. Instead, it is a rich, nutty pie in the style of a pumpkin pie, and perfect for fall gatherings. Ingredients:
2 unbaked pie crusts |
4 cups pecans, divided |
6 eggs |
1/2 cup light corn syrup |
1/2 cup molasses |
1/2 cup white sugar |
1 cup light cream |
2 teaspoons vanilla |
2 teaspoons butter |
salt (optional) |
Directions:
1. Preheat oven to 375 degrees.
2. Prepare crusts in two 8-9 inch pie plates.
3. Set aside 1 cup of pecans. Put all of the remaining ingredients in a blender and blend ONLY until everything is mixed (about 10 seconds or so).
4. Divide the blended ingredients between the two crusts. Top the pies with the pecans that were set aside.
5. Bake the pies for 30-35 minutes, until tops start to crack around the edges.
6. Serve barely warm with ice cream or fresh whipped cream.
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