PECAN PIE WITH MOLASSES AND BOURBON -- BONNIE'S

Name: PECAN PIE WITH MOLASSES AND BOURBON -- BONNIE'S
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 10
Ingredients: 2 tablespoons molasses; 1 cup dark corn syrup; 1 cup sugar; 4 large eggs, beaten; 2 tablespoons bourbon; 1/3 cup unsalted butter, melted; 1 tablespoon pure vanilla extract; a pinch of kosher salt; 2 1/4 cups of pecan halves; 1 9 inch piecrust recipe, homemade or store bought

By Bonnie ^O^
@Californian

My husband came home with a recipe for this special Southern Pecan Pie that he found in a magazine in the dentist's office. I think the bourbon and molasses caught his eye. Well, it caught mine, too, and so now, I have made it for us twice. We love everything about this pie from the sticky, smokey flavor of bourbon and molasses to the ease of preparation. It is also downright gorgeous to look at. This would make a great gift, too. We won't tell anyone how easy it is to make! Shhh! Enjoy!

The recipe was adapted from Foster Market's recipe. Photos are my own

Rating:

★★★★★ 2 votes5

Comments:

16 Comments

Serves:

Serves 10

Prep:

20 Min

Cook:

50 Min

Ingredients

2

tablespoons molasses
1

cup dark corn syrup
1

cup sugar
4

large eggs, beaten
2

tablespoons bourbon
1/3

cup unsalted butter, melted
1

tablespoon pure vanilla extract
·

a pinch of kosher salt
2 1/4

cups of pecan halves
1

9 inch piecrust recipe, homemade or store bought
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How to Make PECAN PIE WITH MOLASSES AND BOURBON -- BONNIE'S

Step-by-Step

Make your pie crust, pinch the edges as in my photo. Prick the crust with a fork.
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!
In a medium mixing bowl, add molasses, dark corn syrup, sugar, beaten eggs, bourbon, butter, vanilla, and kosher salt. Mix well with a whisk.
Pour the molasses mixture over all the pecans in the pie shell.
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!
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!