Pecan Pie

Pecan Pie

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Double Pecan Pie

By Gloria Kobrin Published: December 18, 2013

  • Yield:

  • 10 small slices (10 Servings)
  • Cook time:

  • 1 hr 30 mins

Ingredients

  • Dough for 9 inch Single Crust Pie
  • 3 large Eggs
  • 1/4 teaspoon Salt
  • 1/2 cup Sugar
  • 1/2 cup light corn syrup or 1/4 cup agave
  • 1/2 cup Molasses
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Non-dairy Margarine melted
  • 1 1/2 cups Chopped Pecans
  • 2 cups Whole Pecans

Equipment

  • 1 9-10 Inch Pie Dish
  • 1 Rolling Pin
  • 1 Whisk
  • 1 Mixing Bowl
  • 1 Cooling Rack

Directions

  1. Bring pie dough to room temperature. Roll dough out on a lightly floured surface until it is about 1/8” thick. Line pie dish with dough. Prick dough lightly with fork and refrigerate one hour or until needed.
  2. Whisk eggs well in mixing bowl. Add sugar, corn syrup/agave, molasses, salt, vanilla, and margarine and whisk again until all ingredients are well blended. Add chopped nuts and stir well.
  3. Preheat oven to: 350˚ F.
  4. Pour pecan mixture into pie shell. Arrange whole pecans attractively over the top of pie. Place filled pie shell on lowest level of oven. Bake 45-50 minutes or until pie is puffed and brown. Remove baked pie from oven and cool completely on rack. Serve pie at room temperature.
  5. Note: This pie may be frozen.

2 Comments

  1. The Kosher Tomato

    I also made a pecan pie similar to this, but made it dairy – this looks pretty delicious and I am sure it would be just as tasty after a meat meal…or even for breakfast with my coffee? 🙂

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