threadgills' pecan pie

threadgills' pecan pie
Servings: 8 Prep 15 mins Bake 350°F 50 mins to 55 mins


  • 1 15 ounce package refrigerated piecrust
  • 3 tablespoons melted butter, plus more for brushing crust
  • 1 cup packed light-brown sugar
  • 2 tablespoons all-purpose flour
  • 4 eggs, lightly beaten
  • 2 cups light corn syrup
  • 3 tablespoons molasses
  • 4 teaspoons vanilla extract
  • 2 cups pecan halves
  • Whipped cream, optional

Make It

1. Fit piecrust into a 9-inch pie plate, or start with a crust already in a foil plate. Brush with a little melted butter. Heat oven to 350 degrees F.

2. In a large bowl with an electric mixer, blend brown sugar, 3 tablespoons of the melted butter, flour and eggs on low speed.

3. Add corn syrup, molasses and vanilla and mix well.

4. Put 2 cups pecan halves in pie shell and pour mixture over pecans.

5. Bake at 350 degrees F for 50 to 55 minutes or until filling is set. Remove to wire rack and cool completely. Refrigerate for at least 1 hour before serving. Serve with a dollop of whipped cream, if desired. Makes 8 servings.