Molasses-Bourbon Pecan Pie

By Tom421

Ingredients

• FILLING:
• 1-1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 6 tablespoons shortening
• 5 to 6 tablespoons ice water
• 3/4 cup packed brown sugar
• 3/4 cup corn syrup
• 1/2 cup molasses
• 3 tablespoons butter
• 1/2 teaspoon salt
• 3 large eggs, beaten
• 2 tablespoons bourbon
• 2 teaspoons vanilla extract
• 2 cups pecan halves
• Whipped cream

Details

Servings 8
Preparation time 35mins
Cooking time 90mins
Adapted from tasteofhome.com

Preparation

Step 1

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 wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle.

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry 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 pastry shell. Bake 55-60 minutes or until a knife inserted near 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.