Wet Bottom Pecan Pie
1prepared single 9" pie crust unbaked
3/4 csugar (white)
1 cdark corn syrup
1/2 cblackstrap molasses
1 Tbspmelted butter (i used unsalted)
1 1/2 cpecan halves
How to Make Wet Bottom Pecan Pie
- Preheat your oven to 400° F.
Prepare your pie shell, set aside. I used the kitchen aide pastry recipe or use your very favorite.
- Beat the eggs lightly, add the sugar, salt, corn syrup, blackstrap molasses, cooled butter, and vanilla, mix well. Note: I used my stand-up mixer.
- Spread 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.
- Protect 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.
- Note: 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!