This pecan pie recipe comes from High Cotton in Charleston, SC. Serve the pie warm with a scoop of vanilla ice cream to complement the crunchy pecans and gooey molasses.
Mix all of the ingredients together and press into pie tins.
Preheat the oven to 350 degrees.
Combine all of the ingredients together in the mixer. Add the pecans to pie tin and fill ¼ of the way with goo. Bake until finished, about 30 minutes.