Here is a unique take on pecan pie you probably have never tried before. While I love the nutty taste of pecans, I have always had a sensory issue with mixed-texture desserts. This pecan pie combines the top and bottom portions to create a wholly new pie with a texture closest to grainy brownies. Give it a try!
9 ounces pecans (whole or bits)
3 tablespoons butter, melted
1 cup raw sugar
2 tablespoons molasses
1/2 teaspoon salt
5 large eggs
1 tablespoon vanilla extract
1 tablespoon flour
Preheat oven to 275 degrees.
Pour pecans into blender and mix on high speed until finely blended. Pecans toward the bottom may be a tad pasty while those on top may be slightly larger bits. Don’t worry as it will all mix nicely with other ingredients.
Scoop pecan powder into a large mixing bowl. Add melted butter, sugar, molasses, salt, eggs, vanilla and flour. Blend with a hand mixer until smooth and creamy.
Pour into pie crust and bake at 275 degrees for 1 hour and 15 minutes.
Serve warm or room temperature.