Dark Pecan Pie Virginian Hostess Style
Indulge in the rich, Southern charm of Dark Pecan Pie Virginian Hostess Style—a decadent twist on the traditional pecan pie that brims with deep, molasses-kissed flavors. This show-stopping dessert features a buttery, flaky 9-inch pie crust filled with a luscious blend of dark brown sugar, dark corn syrup, and velvety molasses, perfectly complemented by the crunch of golden pecan halves. Its secret lies in the smooth caramelized filling, carefully whisked with eggs, vanilla extract, and a pinch of salt for a luxurious texture that sets beautifully after baking. With just 15 minutes of prep, this crowd-pleaser bakes to perfection in under an hour, making it a go-to for hosting or holiday gatherings. Best served with a dollop of whipped cream or a scoop of vanilla ice cream, this pie delivers the ultimate Virginian comfort and nostalgia.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 9-inch shell Unbaked pie crust
- 2 cups Pecan halves
- 4 tablespoons Unsalted butter
- 1 cup Dark brown sugar
- 0.75 cup Dark corn syrup
- 3 tablespoons Molasses
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Place your unbaked 9-inch pie crust into a pie dish and set aside.
Arrange the pecan halves evenly on the bottom of the pie crust. This ensures every slice has an even mix of pecans.
In a medium saucepan, melt the butter over medium heat. Once melted, add the dark brown sugar, dark corn syrup, and molasses, stirring gently until the sugar dissolves and forms a smooth mixture. Remove from heat and let cool for 5 minutes.
In a large mixing bowl, whisk together the eggs, vanilla extract, and salt until well combined.
Slowly pour the slightly cooled sugar mixture into the eggs, whisking constantly to avoid cooking the eggs. Mix until everything is smooth and uniform.
Carefully pour the filling over the pecans in the pie crust, ensuring the nuts remain evenly distributed at the bottom.
Place the pie in the preheated oven and bake for 50-55 minutes, or until the filling is set but still slightly soft in the center (it will firm up as it cools).
Remove the pie from the oven and allow it to cool completely on a wire rack for at least 2 hours before serving to ensure the filling sets properly.
Slice and serve with whipped cream or a scoop of vanilla ice cream for a true Virginian treat!
Nutrition Facts
Calories |
5001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.6 g | 389% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 565.2 g | 206% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 420.6 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 603 mg | 46% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
