Pecan Pie

Ingredients

• 1 9-inch pie shell, frozen 
• 2 cups pecans, coarsely chopped
• 3 eggs, slightly beaten
• 1 cup light corn syrup
• 1/2 cup brown sugar
• 1 Tbsp molasses
• 4 Tbsp butter, melted
• 1/2 teaspoon salt
• 2 teaspoon vanilla extract

Directions

Mix pecan pie filling: Preheat oven to 350 degrees F. In a medium bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth. (No need for a mixer, you can beat by hand using a wooden spoon.) chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. Don't worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can use them to arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.) at 350 degrees F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit wiggly in the center. from oven and let cool completely. Note that the pie will be puffed up a bit when you first take it out of the oven, it will settle as it cools.