Threadgill's Pecan Pie

By phowley

Ingredients

• 1 refrigerated piecrust (from 15 oz package)
• 3 tbsp melted butter, plus more for brushing crust
• 1 c packed light brown sugar
• 2 tbsp all-purpose flour
• 4 eggs, lightly beaten
• 2 c light corn syrup
• 3 tbsp molasses
• 4 tsp vanilla extract
• 2 c pecan halves
• whipped cream, optional

Details

Servings 8

Preparation

Step 1

Fit piecrust into a 9" pie plate, or start with a crust already in a foil plate.
Bursh with a little melted butter.
Preheat oven to 350.
In a large bowl with an electric mixer, blend brown sugar, 3 tbsp of the melted butter, flour, and eggs on low speed.
Add corn syrup, molasses, and vanilla and mix well.
Put 2 c pecan halves in pie shell and pour mixture over pecans.
Bake for 50-55 minutes or until filling is set.
Remove to wire rack and cool completely.
Refrigerate for at least 1 hour before serving.
Serve with whipped cream, if desired.