Yield: one 9-inch pie

Bon Appétit

No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic Thanksgiving pie. In this pecan pie recipe, we focused on the things that matter: the deep flavor of toasted pecans and a caramelly custard.
Filling and assembly:

• 2cups pecan halves
• 4large eggs, room temperature, beaten to blend
• 1cup light corn syrup
• ⅔cup (packed) light brown sugar
• 1TBS robust-flavored (dark) molasses (not blackstrap)
• 1TBS vanilla extract
• 1tsp kosher salt
• 6TBS unsalted butter, melted, slightly cooled

Filling and assembly:

Preheat oven to 350°F. Toast pecans on a rimmed baking sheet until browned and fragrant, 8–10 minutes. Let pecans cool.

Reduce oven temperature to 325°F. Whisk eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in pecans and pour into cooled crust.

Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool for at least 3 hours before slicing. Serve with ice cream.

Do ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.