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Southern Pecan Pie

This recipe is exactly what you'd hope it would be. Inspired by the best pie ive ever had while staying in a quaint bed and breakfast in Beaufort SC. This pie is food for the soul and it serves a perfect southern hospitality feeling to anyone who eats it!
Print Recipe
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins

Ingredients
  

  • 1 whole unbaked pie crust
  • 1 cup white sugar
  • 3 tbsp brown sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 cup corn syrup
  • 1 tsp vanilla
  • 1 tbsp molasses
  • 1 tbsp sweetened condensed milk
  • ⅓ cup butter melted
  • 3 whole eggs beaten
  • 1 cup chopped pecans heaping

Instructions
 

  • Preheat oven to 350°. Mix the sugars, salt, cinnamon, corn syrup, vanilla, molasses, sweented condensed milk, butter, and eggs together in a bowl.
  • Pour chopped pecans in the unbaked pie crust.
  • Pour mixture over pecans. Cover the top lightly with tin foil and bake for 30 minutes. Remove the foil, then keep baking for about 20-30 minutes. Pie should not be jiggly when you take it out. If time is up and pie is jiggly, keep baking until no longer jiggles ;) (should i keep using the word jiggle?) If Pie is still jiggly, but is starting to look a little too brown, cover with foil and keep cooking.
  • Allow pie to cool at room temp for several hours. Preferably overnight.