Recipe: Perfect Charlotte's Famous Pecan Pie

Charlotte's Famous Pecan Pie. Today, the Anderson's legacy (and its world famous pecan pie) lives on. There's just no restaurant space for rubbing elbows with local celebrities. Simple recipe of charlotte includes everyday products which can be bought at any grocer's or market.

DIRECTIONS Pour filling into unbaked pie crust. Pecan pie is an American creation. Pecans are native to North America; the nuts were propagated by Native Americans as far north as Illinois and the southern part of Iowa, according to Edgar Rose, a former engineer and self-made pecan pie expert who lives in Illinois. You can cook Charlotte's Famous Pecan Pie using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Charlotte's Famous Pecan Pie

1. You need of unsulphured molasses (such as Grandma's) - not blackstrap molasses.
2. It's of light corn syrup.
3. You need of eggs, beaten.
4. Prepare of tightly packed dark brown sugar.
5. You need of white granulated sugar.
6. Prepare of butter, melted.
7. You need of vanilla extract.
8. It's of pecan halves.
9. It's of unbaked deep-dish pie crust, homemade or store-bought.

When baked, pecan pie should have the consistency of a thick, silky custard with a pronounced caramel taste. Perhaps most famous for their role in the all-American pecan-pie, but are equally good in brownies, cookies and cakes, try our delicious Pecans are native to North America where they're still used in abundance, especially in cakes, pies and cookies. They belong to the same family as the walnut and. See more ideas about Pecan pie, Pecan, Pecan pie recipe.

Charlotte's Famous Pecan Pie instructions

1. Preheat oven to 350°F..
2. Mix the first 7 ingredients together in a large mixing bowl..
3. Spread pecan halves evenly over the bottom of the pie crust. (They will rise to the top during baking.).
4. Pour filling into pie crust over pecans..
5. Bake at 350°F for 60-70 minutes. Pie is done when the center reaches 200°F on an instant-read thermometer, or when the center surface springs back when lightly tapped. If crust is getting too brown, cover edges with foil..
6. Let cool for 2 hours after removing from the oven. Store pie in the refrigerator..

The Best Pecan Pie has a flavorful, balanced filling that isn't too sweet and a flaky, buttery crust that never gets soggy. I've always enjoyed pecan pie although also have always found it to be overly sweet, more like eating candy than eating a pie. Probably because it's traditionally made with corn syrup, and a lot of it. In the olden days, the sickeningly sweet characteristic of this pie was a feature but that's not the case for me. Thus, here is the pecan pie recipe I've been promising you for most of the decade this site has been around.