Ingredients :
- 1/4 cup unsulphured molasses (such as Grandma's) - not blackstrap molasses
- 3/4 cup light corn syrup
- 3 eggs, beaten
- 1/4 cup tightly packed dark brown sugar
- 3/4 cup white granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1-1/2 cups (6 ounces) pecan halves
- 1 unbaked deep-dish pie crust, homemade or store-bought
Method :
- Preheat oven to 350°F.
- Mix the first 7 ingredients together in a large mixing bowl.
- Spread pecan halves evenly over the bottom of the pie crust. (They will rise to the top during baking.)
- Pour filling into pie crust over pecans.
- Bake at 350°F for 60-70 minutes. Pie is done when the center reaches 200°F on an instant-read thermometer, or when the center surface springs back when lightly tapped. If crust is getting too brown, cover edges with foil.
- Let cool for 2 hours after removing from the oven. Store pie in the refrigerator.
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