Met with enthusiastic approval from around my Thanksgiving table immediately after the first bite, this is in the running for the best pie I’ve ever made. It’s certainly the best pecan pie I’ve ever made, and I might never try another recipe after this one. I attribute the special deliciousness mainly to the molasses, which reins in the tooth-aching sweetness pecan pie is known for, while adding depth to the flavor.
- Preheat oven to 350ºF.
- Thoroughly combine the corn syrup, molasses, sugar, brown sugar, butter, eggs, and vanilla, then stir in the pecans.
- Pour into the pie crust and bake 1 hour, or until done. The pie is done when the top is firm and springs back when lightly tapped. Cool before serving.