Molasses Pecan Pie (Viking River)

½ C (100 g) light brown sugar

3 lg eggs

½ C (162 g) light corn syrup

½ C (165 g) molasses

½ C (112 g) butter, melted

1 tsp (5 ml) vanilla extract

Pinch salt

1 C (109 g) pecan halves or pieces

Premade pie crust, unbaked

Preheat oven to 350°F (175°C).

Add sugar and eggs to a large bowl; whisk together until well combined.

Add in corn syrup, molasses, melted butter, vanilla extract and salt.

Stir in pecan halves and pour into pie crust.

Place in oven and bake 45 minutes to 1 hour, until center of pie jiggles only slightly when moved. A piece of foil may be placed over the top during the last few minutes of baking to prevent crust edges from browning too quickly.