Tuesday, November 22, 2011

Bourbon-Molasses Pecan Pie

Bourbon-Molasses Pecan Pie
Servings: 8 to 10 slices

1 unbaked Pillsbury pie crust
4 large eggs, beaten
1 c. sugar
1 c. molasses
3 Tbsp. bourbon
2 Tbsp. butter, melted
1 Tbsp. vanilla extract
Pinch salt
2 c. pecan halves

Preheat the oven to 350 degrees.

Unroll pie crust and press into a 9-inch pie dish. Pinch edges so they're all pretty-like.

For the filling, in a large bowl, stir together eggs, molasses, sugar, bourbon, butter, vanilla and salt until combined. Reserve about 15 pecan halves, and spread the rest evenly in the bottom of the pie dish. Pour filling over the pecans. Arrange the reserved pecans in a decorative pattern on the top of the pie.

Using aluminum foil strips, cover the edge of the pie shell so the crust that's exposed won't burn before the pie is done.

Place pie on center rack of oven, with a foil-lined baking sheet on the rack below to catch any filling that bubbles over. Bake for 50 minutes to 1 hour, removing foil strips after about 30 minutes, until firm around the edges and slightly loose in the center. Cool, then serve.

NOTES: An incredibly easy, delicious take on traditional pecan pie without the corn syrup. Molasses gives the pie a smokey sweetness that's more complex and interesting than your average pie. Kicked up for the holidays!

1 comment:

  1. Oh, I'd forgotten about the pie crust rpicee. Thanks for resurfacing it as I will now commit to my hard drive, ya ha ha. Hope you and the fam had a GREAT Thanksgiving. We enjoyed bratwurst and gluwein at the first Christmas market for us in 2008. Hopped on the train and headed to Erfurt.

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