Sweetie Pie's Pecan Pie

The Sweetie Pie crew makes nine pecan pies per batch and freezes them. The pies are then baked daily as needed. If you are in the pie-baking mood, make a larger batch of this recipe and freeze them. Directions for baking from the frozen state and from the “just made” state are listed below.
September 01, 2015

Instructions

Place the eggs in a large mixing bowl. Using a whisk, whip the eggs to break them up. Add the remaining filling ingredients one at a time, whisking after each addition.

Using a pastry brush, brush the inside of the pie shell with 2 teaspoons whole milk. Sprinkle with the remaining one teaspoon of sugar. Fill pie shell with the pecan halves. Pour the filling over the pecans.

At this point, the pie can either be frozen or baked immediately. Baking from frozen state – Preheat oven to 325 degrees. Bake for approximately 1 hour and 15 minutes to 1 hour and 30 minutes. The pie should no longer be liquid (or wavy when shaken slightly) in the middle. The pie will firm up a little more as it cools.

Baking immediately – Preheat oven to 350 degrees. Bake the pie for approximately 50 minutes to one hour. The pie filling in the center should no longer be liquid (or wavy when shaken slightly) in the middle. The pie will firm up a little more as it cools.

TIP – To make sure you don’t spill any of the filling, place the pie crust with the pecan halves on a sheet pan. Place pan in the middle rack of the preheated oven (slightly pulled out so you have access to it) and pour the filling over the nuts. The filling is less likely to spill.

If the crust edge seems to be browning too quickly, remove pie half way through baking and put foil around the crust edge. Place pie back in oven and finish baking pie.

Makes one 9-inch pie.

Ingredients

For the pie crust
  • One 9-inch pie shell made with your favorite crust recipe
  • 2 teaspoons whole milk
  • 1 teaspoon sugar
pie filling
  • 2 ½ cups pecan halves
  • 3 large eggs
  • 1 cup sugar
  • 1 ½ teaspoons molasses
  • ½ teaspoon salt
  • 1 cup light corn syrup
  • 1 ¼ teaspoon vanilla extract
  • 1/3 cup unsalted butter, melted and cooled
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