BY ELISE BAUER
Prep time: 15 minutes Cook time: 1 hour 15 minutes, Yield: Serves 8

Pre-heat the oven at at 350.F
1 9-inch pie shell, frozen (freeze for half an hour if freshly made) (I recommend our easy, flaky, sour cream pie crust)
2 cups pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)
3 eggs, slightly beaten
1 cup light corn syrup
1/2 cup brown sugar
1 Tbsp molasses
4 Tbsp butter, melted
1/2 teaspoon salt
2 teaspoon vanilla extract.

1st Step: For the pecan filling, mix the molasses, eggs, corn syrup, melted butter, vanilla, brown sugar, and salt together in a medium bowl till smooth [mix well] with a wooden spoon no need for a mixer with this recipe.
Next: In a frozen pie crust, spread the chopped pecans over the bottom and pour the filling over the pecans, not to worry, they will rise the surface.

[and if you have a few whole pecan halves] you can arrange them on top, you can just dip them right below the wet filling, so they can rise with the filling.
Next: bake at 350.F for 30 minutes, loosely, to tent the pie with aluminum foil to prevent the crust and pecans from getting browned too much.

Then bake for another 35 to 45 minutes till the filling as set. [It should be a little wiggly in the center of the pie.] Remove from the oven and let it cool completly.
[it will be puffed up some but will settle down as it cools down]

Check out this and more great holiday recipes at:simplyrecipes.com