Molasses & Bourbon Pecan Pie
A darker, richer pie using blackstrap molasses for a robust Louisiana-style flavor.
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Ingredients
- 1 crust unbaked 9-inch deep dish pie crust
- 3 eggs large eggs
- 1/2 cup granulated sugar
- 1/2 cup blackstrap molasses
- 1/2 cup dark corn syrup
- 4 tablespoons unsalted butter, melted
- 2 tablespoons Kentucky bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- 1
Preheat your oven to 350°F (175°C) and place the pie crust into a deep-dish pie plate, crimping the edges.
- 2
In a large mixing bowl, beat the three eggs lightly with a whisk until the yolks and whites are combined.
- 3
Add the granulated sugar, blackstrap molasses, dark corn syrup, and melted butter to the eggs, whisking until smooth.
- 4
Stir in the bourbon, vanilla extract, and salt until the mixture is fully incorporated and a deep mahogany color.
- 5
Arrange the pecan halves evenly across the bottom of the unbaked pie crust.
- 6
Slowly pour the molasses mixture over the pecans; the nuts will naturally float to the top to form a crust.
- 7
Bake in the center of the oven for 50 to 55 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- 8
Remove from the oven and allow the pie to cool completely on a wire rack for at least 4 hours to let the molasses set.
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