Single-Texture Pecan Pie

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.