Threadgill's Pecan Pie Recipe

8

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

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.