Molasses-Bourbon Pecan Pie |
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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Guestsâ mouths water when they glimpse this Southern charmer. Its flaky crust perfectly complements the rich, nutty filling. Ingredients:
1-1/2 cups king arthur unbleached 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:
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 edges. Refrigerate.
3. 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.)
4. 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.
5. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers. Yield: 8 servings.
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