This Georgia Pecan Pie recipe is a classic Thanksgiving dessert that comes from Amy Vanderbilt's Complete Cookbook published in 1961!
Looking for something different!?! This original Georgia Pecan Pie is a show-stopping dark Pecan Pie that will crown your Thanksgiving feast. Its deep earthy-toned ingredients (and less sugar) make a strong, slightly bitter pecan pie for mature palates.
To serve, Top a slice of this dark gooey pecan pie with vanilla ice cream (or a dollop of sweetened whipped cream!)
The use of molasses and coffee in this recipe adds a rich earthy depth of flavor to the nutty pecan pie! It calls for 0 sugar, just ¾ cup of light corn syrup. (I suggest maple syrup instead of corn syrup). Either way its not as sweet at modern pecan pie recipes…
Makes 1, 8-inch pie or 6-8 servings!
How to Make the ORIGINAL Georgia Pecan Pie
First, make your pie crust for one eight-inch pie. I love this simple butter pie crust recipe, linked here! (It turns out perfect and flaky every time, and makes 3 pie crusts!)
Then, preheat your oven to 375 degrees F, and move your oven rack to the middle position. (But don't cook the pie crust till you've filled it 😉
In a medium mixing bowl combine your filling ingredients: eggs, molasses, syrup, coffee (or coffee substitute) melted butter, salt, and vanilla. Stir to mix all these ingredients till well incorporated. TIP: Make sure your eggs are very well blended in so you don't get a spot of egg in your final product!
In another small mixing bowl combine your flour and pecans, then add them to your egg mixture, and still well till well incorporated.
Ingredients
I'm impressed that this recipe is actually much healthier than modern-day pecan pie recipes! That's because it uses molasses in place of more corn syrup, and no other sugar!
- 1 Pie Crust
- 3 eggs, beaten well
- ¾ cup molasses
- ¾ light corn syrup (I’d suggest maple syrup instead of corn syrup)
- ½ cup very strong brewed coffee (or coffee substitute, I use roasted dandelion root tea, and I’d say this is an optional ingredient.)
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- ¼ cup sifted all-purpose flour (for dusting pecans.)
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Georgia Pecan Pie - Original Old Fashioned Recipe
This Georgia Pecan Pie recipe is a classic Thanksgiving dessert that comes from Amy Vanderbilt's Complete Cookbook published in 1961!
Ingredients
- 1 Pie Crust
- 3 eggs, beaten well
- ¾ cup molasses
- ¾ light corn syrup
- ½ cup very strong brewed coffee (or coffee substitute, I use roasted dandelion root tea.)
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- ¼ cup sifted all-purpose flour (for dusting pecans.)
Instructions
preheat your oven to 375 degrees F, and move your oven rack to the middle position. (But don't cook the pie crust till you've filled it 😉
In a medium mixing bowl combine your filling ingredients: eggs, molasses, syrup, coffee (or coffee substitute) melted butter, salt, and vanilla. Stir to mix all these ingredients till well incorporated. TIP: Make sure your eggs are very well blended in so you don't get a spot of egg in your final product!
In another small mixing bowl combine your flour and pecans, then add them to your egg mixture, and still well till well incorporated.
Make sure your oven rack is positioned in the middle of your oven to help prevent the crust from scorching.
Bake your original Georgia Pecan Pie in a preheated oven at 375 degrees F, for 40 - 45 minutes, or til firm on the sides.
Remove your pie from the oven, and place it on a heat-safe surface to cool to room temperature.
Let me know what you think!
Share your cooking tips and feedback in the comments below.
Did you add any twists to these recipes? I'd love to hear!
Baking Your Georgia Pecan Pie
Make sure your oven rack is positioned in the middle of your oven to help prevent the crust from scorching.
Bake your original Georgia Pecan Pie in a preheated oven at 375 degrees F, for 40 - 45 minutes, or til firm on the sides.
Then, remove your pie from the oven, and place it on a heat-safe surface to cool to room temperature.
How To Serve
This original Thanksgiving classic is served best at room temperature! Top with a scoop of good quality vanilla ice cream, or a dollop of whipped cream.
ENJOY!
You may also enjoy these classic Thanksgiving Recipes!
Green Bean Casserole From Scratch!
Candied Yams Thanksgiving Side Dish
How To Roast a 30-pound Turkey!
Old Fashioned Cranberry Sauce - Easy Recipe!
This Recipe Comes from Amy Vanderbilt's Complete Cookbook 1961
Did you make this recipe? Let me know!