I know I will be criticized by pecan pie purists, but I have always found the traditional pecan pie to be much too sweet, and I could never eat more than a couple of bites, even though I love pecans. So I developed this recipe, which is much less sweet, and which emphasizes the pecans.

Boil for three minutes, then cool:

1/2 cup water * 1/2 cup white granulated sugar * 1/2 cup brown sugar 1/3 cup butter 2 Tbsp dark molasses (optional)

When cool, add and mix well:

1 tsp vanilla extract dash salt 3 eggs

Put 3 cups (10 to 12 ounces) coarsely chopped pecans into an unbaked 9" pie shell. Pour the liquid over the nuts.

Bake 45 minutes at 350 degrees.

Serve warm or cold, with whipped cream or vanilla ice cream.

* 1/2 cup corn syrup may be substituted for the water and granulated sugar.

Comments? Write:  packham@teleport.com

©  1998 Richard Packham    Permission granted to reproduce for non-commercial purposes, provided text is not changed and this copyright notice is included

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