Wet Bottom Pecan Pie
- prepared single 9" pie crust unbaked
- eggs (medium)
- 3/4 c
- sugar (white)
- 1/2 tsp
- 1 c
- dark corn syrup
- 1/2 c
- blackstrap molasses
- 1 Tbsp
- melted butter (i used unsalted)
- 1 tsp
- 1 1/2 c
- pecan halves
How to Make Wet Bottom Pecan Pie
- 1Preheat your oven to 400° F.
Prepare your pie shell, set aside. I used the kitchen aide pastry recipe or use your very favorite.
- 2Beat the eggs lightly, add the sugar, salt, corn syrup, blackstrap molasses, cooled butter, and vanilla, mix well. Note: I used my stand-up mixer.
- 3Spread the pecan halves on the bottom of your crust. Note: I just placed them one at a time in a nice pattern. Once I had the bottom covered, the broken pecans I had left I mixed in with the filling and then poured it over the pecans that covered the bottom of my crust.
- 4Protect your pie crust edges with foil and place in the oven and immediately reduce the heat to 350° F. Bake for 50 to 55 minutes or until the mixture is firm in the center. Note: I pulled the foil off the edges of the crust about 10 minutes before the baking time was up. Cool completely before serving. Enjoy.
- 5Note: My husband said that it reminded him of a wet bottom shoe fly pie and he honestly ate the entire pie. The piece picture is what was left! In my family recipe we used the light corn syrup but I decided to use the dark as my friend Diane Smith did in her recipe. And the next time I make this pie I am going to try King Syrup which I heard from Bea Liles my other JAP friend that is better than Kayro! Thank you ladies hugs!