Harvest Pecan Pie
2 cups pecan halves, toasted in butter
1 unbaked (10 inch) pie shell
1 ¼ cups packed light brown sugar
2 tablespoons flour
1 teaspoon kosher salt
1 ¼ cups light corn syrup
2 tablespoons molasses
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract
5 eggs, lightly beaten
Arrange the pecans over the bottom of the pie shell. Preheat the oven to 325 degrees. Mix brown sugar, flour and salt in a bowl. Mix corn syrup, molasses and flavorings in a bowl. Add the syrup mixture and the eggs to the flour mixture and mix well. Pour carefully into the prepared pie shell without disturbing the pecans. Bake for 40 to 45 minutes or until the center is set. Cool on a wire rack for 1 hour before serving.
2 cups pecan halves, toasted in butter
1 unbaked (10 inch) pie shell
1 ¼ cups packed light brown sugar
2 tablespoons flour
1 teaspoon kosher salt
1 ¼ cups light corn syrup
2 tablespoons molasses
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract
5 eggs, lightly beaten
Arrange the pecans over the bottom of the pie shell. Preheat the oven to 325 degrees. Mix brown sugar, flour and salt in a bowl. Mix corn syrup, molasses and flavorings in a bowl. Add the syrup mixture and the eggs to the flour mixture and mix well. Pour carefully into the prepared pie shell without disturbing the pecans. Bake for 40 to 45 minutes or until the center is set. Cool on a wire rack for 1 hour before serving.
