A Thanksgiving disaster (NO dark Karo syrup despite 4 trips to the grocery store in 2 days!) resulted in an emergency sourcing of this recipe. Little did I realize I would be discovering my new go-to recipe for pecan pie. Score!
Molasses-Bourbon Pecan Pie
Found here
- 1 pie crust (use my recipe here)
- 3/4 c packed brown sugar
- 3/4 c corn syrup
- 1/2 c molasses
- 3 T butter
- 1/2 t salt
- 3 large eggs, beaten
- 2 T bourbon
- 2 t vanilla extract
- 2 c pecan halves
Place pie crust in a standard 9″ pie plate. Combine the brown sugar, corn syrup, molasses, butter and salt in a large saucepan, 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 thicken when cooled. Preheat oven to 350°. Stir eggs, bourbon and vanilla into molasses mixture. Stir in pecans. Pour into pie 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 completely on a wire rack before serving.
