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Molasses-Bourbon Pecan Pie

 Molasses-Bourbon Pecan Pie
Guests’ mouths water when they glimpse this Southern charmer. Its flaky crust perfectly complements the rich, nutty filling. —Charlene Chambers, Ormond Beach, Florida
8 ServingsPrep: 35 min. + chilling Bake: 55 min. + cooling

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 McCormick® Pure 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.

2 of 2

Molasses-Bourbon Pecan Pie (continued)

Directions (continued)

  • 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.)
  • 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 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.