Charlotte's Famous Pecan Pie

• 1/4 cup unsulphured molasses (such as Grandma's) - not blackstrap molasses
• 3/4 cup light corn syrup
• 3 eggs, beaten
• 1/4 cup tightly packed dark brown sugar
• 3/4 cup white granulated sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1-1/2 cups (6 ounces) pecan halves
• 1 unbaked deep-dish pie crust, homemade or store-bought

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

molasses, light corn syrup, eggs, tightly packed dark brown sugar, white granulated sugar, butter, vanilla, pecan halves, crust

Taken from cookpad.com/us/recipes/486467-charlottes-famous-pecan-pie (may not work)