bonnie's pecan pie with molasses and bourbon

How To Make bonnie's pecan pie with molasses and bourbon

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  1

  Make your pie crust, pinch the edges as in my photo. Prick the crust with a fork.
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  2

  Pour in the pecan halves in the unbaked pie shell. Spread them evenly. I like to put the tops of the pecan halves facing up. It makes a prettier pie!
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  3

  In a medium mixing bowl, add molasses, dark corn syrup, sugar, beaten eggs, bourbon, butter, vanilla, and kosher salt. Mix well with a whisk.
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  4

  Pour the molasses mixture over all the pecans in the pie shell.
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  5

  Preheat the oven to 350 degrees, and place pie on center rack of oven. Place foil on a cookie sheet on the lower rack to catch any drips. Bake the pie for 50 minutes to 1 hour. It will be firm around the edges and slightly loose in the center. If the pie is getting too brown, tent it loosley with foil and continue baking. Cool pie on wire rack for several hours then refrigerate and chill until pie is firm in the center. Enjoy!
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  6

  Cooks Tip: The lady that works for Foster's Market makes 500 pecan pies at a time using this recipe at their store. The original recipe calls for 1 full cup of molasses. While we do like the taste of a little molasses, that amount was a little overpowering for us. Also I was told that some molasses brands are very strong, and that other brands are milder in taste. So we have tweaked the recipe to 2 tablespoons of molasses and 1 cup of corn syrup. That seemed to be the perfect formula for my family. The pie was delicious! Tasting the batter as you add ingredients is a good way to tell if it is too strong to suit your taste. Here is how it looks!
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