Pardon me, I’m still tweaking this recipe. Will try cutting sugar by 1/3 next time. Also will double the recipe to create 3 pies instead of 4 shallow pies. The shallow pies come out like a fancy tart or pastry. The pecans need a bit more filling support.
9/1/13 (reduced sugar pie i found here: http://articles.chicagotribune.com/2012-11-18/features/sc-food-1116-pecan-pies-20121118_1_pecan-pie-pie-dough-pumpkin-pie)
1 prepared pie dough for single crust 9-inch pie, see recipe below
2 cups pecan halves
3 large eggs at room temperature
1/4 cup light brown sugar
1/2 cup light corn syrup
1/2 tablespoon molasses
2 tablespoons bourbon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, melted
Butterscotch sauce, vanilla ice cream, optional
1. Heat oven to 325 degrees. Roll out and place the pie dough in a 9-inch pie pan. Place pecans on a baking sheet; toast in the oven, stirring once or twice, until they have a little color, about 7 minutes. Set aside enough of the pecans to cover the top of the pie. Coarsely chop remaining pecans.
2. Whisk together the eggs and brown sugar in a medium mixing bowl. Whisk in the corn syrup, molasses, bourbon, vanilla and salt. Whisk in the warm melted butter until mixture is emulsified and smooth. Fold in the chopped pecans.
3.Turn the oven to 350 degrees. Pour the pie filling into the pie shell; arrange the reserved pecans over the top in a circle pattern. Bake until filling is set but has a little movement when the pie is jiggled, 50-60 minutes. If crust is baking too fast, cover with aluminum foil. Cool pie completely on a wire rack. Serve pie with butterscotch sauce and vanilla ice cream, if you like.
Per serving: 440 calories, 31 g fat, 7 g saturated fat, 85 mg cholesterol, 39 g carbohydrates, 6 g protein, 206 mg sodium, 3 g fiber.
My Old Recipe – Pecan Pie
makes 2 regular (shallow) pies
3 large eggs
5 1/2 tablespoons butter
2/3 cup sugar
1/2 teaspoon salt
1 cup dark Karo corn syrup
1 tablespoon molasses
1 teaspoon vanilla
1 and 3/4 cups whole pecan halves
(2) 9 inch shallow pie crusts
Beat eggs till mixed. (I usually use electric mixer for about 30 seconds). Mix in other ingredients but stir in nuts last. Bake in preheated oven at 375 for about 35 to 45 mins. To keep crust edges from baking too quickly (if needed) rub shortening on the crust and cover edges with aluminum foil strips. Put the shiny of the facing up and away from the crust and the dull side down touching the crust.