A Classic Southern Pecan Pie
Want to have a piece of the best Pecan Pie in North Texas? Head on in to Sweetie Pie’s Ribeyes on the Square. It’s one of our favorite places to eat when we are in Decatur for A Touch of Rust Vintage Market events. The last time we were there, my husband ordered pecan pie. Now I have a very un-Southern confession to make: I have never cared for pecan pie. that gooey Karo filling was never a favorite. But, willing to give it a shot, I took a bite, and it was AH-MAZ-ING! No karo there, guaranteed. Of course when I asked for the recipe, I got a big ole grin from the server, and not much else. So began my quest for a really good pecan pie recipe. It took a bit of fiddling, but this one is pretty darn close to that oh-so-yummy Sweetie Pie creation. Hope you enjoy it!
Southern Pecan Pie with Molasses
A buttery, lightly sweet filling made with Molasses and a flaky crust make this Southern Classic Pecan Pie unbelievably good!
- 2 cups Flour and 0.5 cup for rolling
- 1/2 cup Nut Flour may substitute regular flour if desired
- 2 sticks Real Butter Cut into 1 inch pieces (keep cold)
- 1/3 cup Ice Water
- 1 tsp Salt
Pecan Pie Filling
- 1 cup Real Maple Syrup
- 1 cup Brown Sugar packed
- 2 tbsp Black Molasses
- 1 tsp Vanilla
- 1/3 cup Heavy Cream
- 1/2 stick Real Butter
- 1/2 tsp Salt
- 3 large Eggs beaten
- 2 cups Pecans halved
- Mix flour and salt in bowl. Cut the butter, a few pieces at a time, into the flour using a pastry cutter. Slowly add ice water and gently mix. Dough will become crumbly. Enough water is added when crumbs of dough will stick together. Turn the crumbly dough onto a flat surface and push down on it with your hands. This helps make the dough flaky. Divide dough in two, and gently knead each mound into a flat circle. Don’t over-knead of the crust will be tough. Dust with flour, place in a covered dish in the fridge for at least one hour (up to 24 hours) Turn onto a flat, floured surface and roll out to a 12 inch circle. carefully drape dough into pan, gently pushing to the bottom and edges. Use a hot, wet knife to cut the dough around the edge of the pie pan. if you like fluting, you may use a wet fork to press along the edge of the crust. Refrigerate for 30 minutes before filling
- Adjust oven rack to the lowest position and preheat oven to 450 degrees. Heat maple syrup, light brown sugar, molasses and cream over medium heat, stirring continuously until the sugar dissolves (approximately 3 minutes). Remove from heat and let cool for 5 minutes. whisk in eggs, butter, and salt until well blended. Put pecan in the bottom of the pie shell and pour filling over pecans. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly (45-60 minutes). Cool pie on a baking rack for 1 hour, then refrigerate until set (3 hours). Bring to room temperature before serving. Serve at room temperature with fresh whipped cream.