This pie is so easy to make you'll laugh! I sometimes like to add a handful of chocolate chips and I also don't overload the pecans because everyone loves this gooey, caramely filling that can sometimes get over-shadowed by the pecans. Just don't forget to top with vanilla ice cream!
INGREDIENTS
1 Unbaked Pie Crust, prepared per MULTI-USE BAKERY MIX instructions
1 1/2 C S'WEEET! Sweetener Blend (270g)
1 Stick Salted Butter, melted (112g)
3 Eggs (120-150g)
2 t Vanilla Extract
2 t Molasses
1/4 t Sea Salt
1 1/2 - 2 C Chopped Pecans
Makes 1 - 8"- 9" Pie
TIPS: To substitute S'WEEET! Sweetener Blend for our S'WEEET! Baking Blend use the same 1 1/2 C measurement (210g) and add 1T of water to the recipe. We also recommend blending all the ingredients (except the pecans) in a blender or food processor to avoid needing to whisk out lumps (because it is a powdered sweetener).
1. Melted butter should be warm not hot when adding to a recipe.
2. Most recipes work with either salted or unsalted butter.
3. Metal pans brown and crisp more than glass pans.
4. Glass pans take longer to come to temperature.
5. Ovens and pans vary, so bake times may need to be adjusted.
DIRECTIONS:
1. Pre-heat your oven to 325°F and place a sheet pan on the center rack.
2. Prepare the pie crust using our Multi-use BAKERY MIX according to the directions HERE.
3. Add the chopped pecans to the bottom of your prepared (but not baked) crust that has been fit into your pie pan and set aside.
4. Whisk together the melted butter, eggs, molasses, salt and vanilla extract until smooth.
5. Pour the mixture on top of the pecans.
6. Place on the hot sheet pan and bake for approximately 50 minutes, using a crust protector or cover loosely with foil, as needed.
The center should still slightly jiggle when it comes out of the oven.