Tennessee Pecan Pie

  • Yield 8 servings

A particularly sweet version of an old favorite.


2 cups pecan halves
1 -- unbaked (9-inch) pie shell
3 -- eggs
1/8 teaspoon salt
1/2 cup sugar
1 cup sorghum molasses
1/2 cup melted butter
1/2 teaspoon vanilla extract


  1. Chop 1/4 cup of the pecan halves; spread in the pie shell.  Beat the eggs and salt in a mixer bowl until the mixture thickens.  Add the sugar gradually, beating well.  Stir in the molasses, butter and vanilla; spoon into the pie shell.  Spread the remaining 1 3/4 cups pecan halves on top.  Bake at 350F for 1 hour.


Recipe reprinted with permission from The Junior League of Knoxville’s Dining in the Smoky Mountain Mist (The Junior League of Knoxville, TN., 1995).