A delicious and easy to make pie that is usually saved for the holiday season, this sweet dessert can be enjoyed all year round.
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01:10
01:35
High cal
534kcal
High fat
38g
High sat-fat
5g
High chol
62mg
Low sodium
77mg
carbs
49g
Serving size
118g
Calories from fat
342kcal
Fiber
4g
Protein
6g
Sugar
29g
Ingredients
- 3 eggs
- 3/4 cup ( 180 grs ) Tate&Lyle's dark brown sugar
- 1/4 cup ( 60 grs ) Granma's dark molasses or Tate&Lyle'sTreacle
- 1 cup ( 240 grs ) Karo light corn syrup
- 2 tablespoons ( 30 grs ) butter , melted
- 1 teaspoon ( 5 ml ) vanilla extract
- 2 tablespoon ( 30 ml ) Kentucky Straight Bourbon
- 1 cup ( 240 grs ) coarsely chopped pecans
- 2 cups pecan halves ( approx 50 halves . to top pie)
- 1 10 - inch ( 30 cms ) pie crusts (refrigerated ready-to-bake or homemade)
Directions
- Blind bake the pie shell for 10mins.
- Once baked, let cool.
- Chop pecans coarsely. (you must have 1 cup of chopped pecans - measure after chopping).
- Prepare filling : mix eggs, brown sugar, molasses or treacle, corn syrup, butter, vanilla, and bourbon until you get a creamy homogenized syrup.
- Mix in the chopped pecans
- Place the pie shell on a cookie sheet to make it easier to carry it to the oven once filled.
- Pour syrup mixture into cooled pie shell.
- * Be careful not to overfill - you do not want the syrup mixture to overflow over the pie shell sides.
- Carefully, top with pecan halves (the best looking ones), placed in a circular fashion
- Bake for 50-55mins at 175C (350F) until a toothpick poked in the center comes out clean.
- Let cool completely on cookie rack before eating with whipped cream or vanilla ice cream.
Tips
- I think one of the keys to succeed a delicious pie is to put as much pecans as possibles. I'll even put 1 1/2 cups of chopped pecans and be sure to properly cover the surface with as many pecan halves as will fit. Doing this may increase baking times.