Molasses-Bourbon Pecan Pie Recipe

Molasses-Bourbon Pecan Pie Recipe photo by Taste of Home

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Guests’ mouths water when they glimpse this Southern charmer. Its flaky crust perfectly complements the rich, nutty filling.

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Molasses-Bourbon Pecan Pie Recipe

Prep: 35 min. + chilling Bake: 55 min. + cooling

Yield: 8 Servings

35 55 90

Ingredients

1-1/2 cups all-purpose flour
3/4 teaspoon salt
6 tablespoons shortening
5 to 6 tablespoons ice water
FILLING:
3/4 cup packed brown sugar
3/4 cup corn syrup
1/2 cup molasses
3 tablespoons butter
1/2 teaspoon salt
3 eggs, beaten
2 tablespoons bourbon
2 teaspoons vanilla extract
2 cups pecan halves
Whipped cream

Directions

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate.
Meanwhile, in a large saucepan, combine the brown sugar, corn syrup, molasses, butter and salt; bring to a simmer over medium heat. Cover and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat and cool to room temperature. (Mixture will be thick when cooled.)
Stir in the eggs, bourbon and vanilla. Stir in pecans. Pour into pastry shell. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 piece (calculated without whipped cream) equals 653 calories, 35 g fat (7 g saturated fat), 91 mg cholesterol, 489 mg sodium, 81 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Molasses-Bourbon Pecan Pie in Country Woman Christmas Annual 2012, p51