Jim's Pecan Pie

I am a big pecan pie fan and tried at least 10 recipes. Eventually I just came up with my own recipe. Because I use a mixure of honey and molasses instead of kayro syrup, it's darker in color and not quite as sweet.

Jim’s Pecan Pie

Pastry for 9-inch One-Crust Pie

3 eggs

2/3 cup sugar

½ tsp salt

1/3 cup margarine or butter, melted

½ cup Honey

½ cup Molasses

1 cup pecan halves or broken pieces

Heat oven to 375 degrees. Prepare pastry. Beat eggs, sugar, salt, butter, molasses and honey with hand mixer. Stir in pecans. Pour into pastry-lined pie plate.

Bake until set, about 40-45 minutes. Cool slightly. Serve warm or refridgerate.

Tips;

The pie will solidify somewhat as it cools so it will still be slightly jelly-like when you take it out. A knife will come out clean though when it’s done.

It freezes well so you can make it ahead of time. After baking, cool pie 2 hours. Freeze uncovered for at least 3 hours. Wrap and return to freezer no longer than one month.

It may look over-cooked but it’s the molasses that makes it dark so don’t worry about it.