Mmmmm! Pie!

The kids were over for dinner Tuesday night. That would be Abigail and Michael, whose combined ages do not equal my own. Hence, the kids. Anyway, Miss Taylor brought one of my favorite things: pecan pie. It's my favorite pie, or at least in a dead heat with crumb topped cherry. This is the recipe I use, which I like because I love the molasses flavor in the custard.

So, pecan pie. It's not just for Thanksgiving anymore!

2 large eggs

1 cup light corn syrup (though I have been known to use the decadent dark on occasion).

1/4 cup brown sugar (light or dark again. Your choice)

1/4 dark molasses (no options here. I like it dark!)

2 Tbsp melted unsalted butter

2 Tbsp flour

1/4 teaspoon salt

1 teaspoon vanilla (I tried almond once and it was strange. Stick with vanilla)

1 1/4 cups pecans (I combine whole and chopped).
1 9-inch pie shell (which I hardly ever make myself).

Spread the pecans in the shell. Combine everything else with a whisk and pour over the nuts. Bake at 375 for 50 minutes or so. It might still be a bit wobbly in the center. That's fine. It will set.

Now, how simple is that?

A couple of times I've mixed in a bit of nutmeg or cinnamon but it really isn't necessary. I've also a recipe for fudge pecan pie that I'll share another time.