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Molasses-Bourbon Pecan Pie Recipe
Molasses-Bourbon Pecan Pie Recipe photo by Taste of Home
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Molasses-Bourbon Pecan Pie Recipe

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Guests’ mouths water when they glimpse this Southern charmer. Its flaky crust perfectly complements the rich, nutty filling. —Charlene Chambers, Ormond Beach, Florida
Featured In: Top 10 Pecan Pies
TOTAL TIME: Prep: 35 min. + chilling Bake: 55 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 55 min. + cooling
MAKES: 8 servings

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 large eggs, beaten
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla extract
  • 2 cups pecan halves
  • Whipped cream

Nutritional Facts

1 piece (calculated without whipped cream): 653 calories, 35g fat (7g saturated fat), 91mg cholesterol, 489mg sodium, 81g carbohydrate (41g sugars, 3g fiber), 7g protein.

Directions

  1. 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.
  2. 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 edge. Refrigerate.
  3. Meanwhile, in a large saucepan, combine the brown sugar, corn syrup, molasses, butter and salt; bring to a simmer over medium heat. Cook 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.)
  4. Preheat oven to 350°. Stir eggs, bourbon and vanilla into molasses mixture. Stir in pecans. Pour into pastry shell. Bake 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
  5. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers. Yield: 8 servings.
Originally published as Molasses-Bourbon Pecan Pie in Country Woman Christmas Annual 2012, p51


Reviews for Molasses-Bourbon Pecan Pie

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(2)
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MY REVIEW
Jane User ID: 8974581 257202
Reviewed Nov. 24, 2016

"We made the pie following all the steps exactly as stated. The filling was not enough for the 9 inch pie pan. It filled half way through. Then, 350F is too high for pecans. It burnt the top even before the timer went off at 55 mins baking time. Not recommended as a recipe to go!"

MY REVIEW
Pamison73 User ID: 8045764 137766
Reviewed Nov. 28, 2014

"I've always been a huge fan of pecan pie, but this one is my all-time favorites and will be my go-to recipe from now on. I made it exactly as the recipe stated and it was delicious! It's not as sweet as the usual recipes and it got a bit of a crispy top on it so it was extra crunchy. Definitely a keeper!"

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