MOLASSES-BOURBON PECAN PIE RECIPE: HOW TO MAKE IT
Guests’ mouths water when they glimpse this southern charmer. Its flaky crust perfectly complements the rich, nutty filling. —Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 30 minutes
Prep Time 35 minutes
Cook Time 55 minutes
Yield 8 servings.
Number Of Ingredients 15
Steps:
- 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. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Refrigerate., Meanwhile, in a large saucepan, combine the brown sugar, corn syrup, molasses, butter and salt; bring to a simmer over medium heat. Cook 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.) , Preheat oven to 350°. Stir eggs, bourbon and vanilla into molasses mixture. Stir in pecans. Pour into crust. Bake 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 653 calories, FatContent 35g fat (7g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 489mg sodium, CarbohydrateContent 81g carbohydrate (41g sugars, FiberContent 3g fiber), ProteinContent 7g protein.
MOLASSES PUMPKIN PIE RECIPE: HOW TO MAKE IT
When our sons come home at Thanksgiving to hunt with their dad, I make this pie recipe from Grandma Fetting. We celebrate Thanksgiving in our cabin in the northwoods, a 40-year-old tradition.—Lois Fetting, Nelson, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Set aside. , In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil. , Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 257 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 291mg sodium, CarbohydrateContent 37g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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