Molasses-Bourbon Pecan Pie

Sticky sweet molasses and a few tablespoons of bourbon perk up this pecan pie recipe. Add it to this year's holiday dessert buffet.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

4.0 by 16 people

Rate This!

  • Makes: 10 servings
  • Prep: 20 mins
  • Bake: 55 mins 350°F
  • Cool: several hours

Molasses-Bourbon Pecan Pie

Reviews (0)

4.0 by 16 people

Rate This!

Directions

  1. Prepare Everyday Piecrust. Position one rack in center of oven; place a second rack below. Line a baking sheet with foil; set aside. Preheat oven to 350 degrees F.
  2. For the filling, in a large bowl stir together molasses, sugar, eggs, bourbon, butter, vanilla, and salt. Evenly spread pecans in unbaked pie shell. Pour filling over pecans.
  3. Place the pie on center rack of oven, with foil-lined baking sheet on the rack below to catch any filling that bubbles over. Bake for 50 minutes to 1 hour, until firm around the edges and slightly loose in the center.
  4. Cool pie on wire rack for several hours.

From the Test Kitchen

Crust can be made up to 3 days before making pie. Baked pie can be baked, cooled, and refrigerated up to 2 days.

Everyday Piecrust

Directions

  1. In a large bowl, combine flour, sugar, and kosher salt. Using a pastry blender and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs.
  2. In a small bowl, combine ice water, egg, and white distilled vinegar; stir to mix. With a fork, mix egg mixture into flour mixture just until dough clumps together and is moist enough t pat together; do not overmix. If dough is dry and crumbly, add more ice water, 1 Tbsp. at a time, just until dough comes together. Dough should not be wet or sticky.
  3. Turn out dough onto a lightly floured surface. With lightly floured hands, form dough in a ball. Divide dough in half; shape each half in a flat disk. Wrap each disk in plastic wrap; refrigerate at least 1 hour or up to 3 days.
  4. For basic pie shell, let dough stand at room temperature for 10 minutes. On a lightly floured surface, roll dough with dusted rolling pin to 1/4-inch thickness. Fold dough in half or gently roll onto rolling pin; lift and transfer to pie tin. Lightly press dough onto bottom and sides of tin. Trim dough to 1 1/2 inches beyond edges of tin. Roll dough under to form a rim; crimp with fingers or tines of fork. Prick bottom crust two or three times with a fork. Wrap with plastic wrap; refrigerate at least 1 hour or up to 3 days.
  5. To prebake when a recipe calls for a baked or partially baked shell, preheat oven to 450 degrees F. Line chilled pastry with a double thickness of foil. Bake for 8 minutes. Remove foil and bake for 6 to 8 minutes more or until golden. Cool.

From the Test Kitchen

Prepare and refrigerate pastry up to 3 days. Or freeze pastry up to 3 months. Shells can be baked up to 3 days before filling, then stored, covered, at room temperature.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Molasses-Bourbon Pecan Pie)

  • Per serving:
  • 514 kcal cal.,
  • 27 g fat
  • (7 g sat. fat,
  • 6 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 113 mg chol.,
  • 153 mg sodium,
  • 63 g carb.,
  • 3 g fiber,
  • 40 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
rate this recipe!
add review

Reviews (1)

16 Ratings
274 Days Ago
I made this pie and crust yesterday and followed the recipe to the letter. Sadly, it is completely inedible but for the pecans on top and the crust. I had thought that the substitution of molasses for the traditional corn syrup would result in a richer flavor but the molasses is so strong that we can hardly stand to eat it. Combine that with the taste of liquor that didn't bake out and what you have is a pie that went straight in the trash.

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close