I have a confession to make; I have never liked Pecan Pie. That’s not a very Southern sort of thing to say, right? But it’s true; I always picked off the pecans and left that icky Karo syrup filling right on the plate where it belonged.  Well, that all changed a few weeks ago; I am a convert.

A Real Pecan Pie

We were in Decatur, Tx for A Touch of Rust Market’s  Spring Event, and we went to dinner at Sweetie Pie’s Ribeyes, which has amazin’ steaks. Hubby ordered Pecan Pie and asked if I wanted a bit. I  noticed the color and texture of the filling was quite  different than what I was used to, so I took a bite.

Oh, my Lord, it was SOOO good! I have never had Pecan Pie like that. It had a buttery, creamy, maple-y flavor, but not too sweet.  And the crust! And the perfectly glazed pecans! I had to have this recipe! Of course, they were understandably reluctant to part with their prize recipe, darn it, so I went looking for one that would come close to this incredible pie.

I think I finally discovered Sweetie Pie’s secret ingredient: Molasses.  It gives the filling a darker color and a distinctive flavor. So here is a recipe that creates pecan pie in all it’s non-Karo’ed glory (I tweaked it from the original Karo recipe) A Southern staple, made the way it should be!  Ya’ll enjoy!

Southern Pecan Pie with Molasses, no Karo

Southern Pecan Pie with Molasses

A buttery, lightly sweet filling made with Molasses and a flaky crust make this Southern Classic unbelievably good!
Course Dessert
Cuisine Southern
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 9 inch pie


Pie Crust

  • 2 cups Flour and 0.5 cup for rolling
  • 1/2 cup Nut Flour may substitute regular flour if desired
  • 2 sticks Real Butter Cut into 1 inch pieces, keep cold
  • 1/3 cup Ice Water
  • 1 tsp Salt

Pie Filling

  • 1 cup Real Maple Syrup
  • 1 cup Brown Sugar packed
  • 1 tbsp Black Molasses
  • 1 tsp Vanilla
  • 1/3 cup Heavy Cream
  • 1/2 stick Real Butter
  • 1/2 tsp Salt
  • 3 large Eggs beaten
  • 2 cups Pecans halved


Pie Crust

  1. Mix flour and salt in bowl. Cut the butter, a few pieces at a time, into the flour using a pastry cutter. Slowly add ice water and gently mix. Dough will become crumbly. Enough water is added when crumbs of dough will stick together. Turn the crumbly dough onto a flat surface and push down on it with your hands. This helps make the dough flaky. Divide dough in two, and gently knead each mound into a flat circle. Don't over-knead of the crust will be tough. Dust with flour, place in a covered dish in the fridge for at least one hour (up to 24 hours) Turn onto a flat, floured surface and roll out to a 12 inch circle. carefully drape dough into pan, gently pushing to the bottom and edges. Use a hot, wet knife to cut the dough around the edge of the pie pan. if you like fluting, you may use a wet fork to press along the edge of the crust. Refrigerate for 30 minutes before filling

Pie Filling

  1. Adjust oven rack to the lowest position and preheat oven to 450 degrees. Heat maple syrup, light brown sugar, molasses and cream over medium heat, stirring continuously until the sugar dissolves (approximately 3 minutes). Remove from heat and let cool for 5 minutes. whisk in eggs, butter, and salt until well blended. Put pecan in the bottom of the pie shell and pour filling over pecans. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly (45-60 minutes). Cool pie on a baking rack for 1 hour, then refrigerate until set (3 hours). Bring to room temperature before serving. Serve at room temperature with fresh whipped cream.

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