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Molasses-Bourbon Pecan Pie

Guests’ mouths water when they glimpse this southern charmer. Its flaky crust perfectly complements the rich, nutty filling. —Charlene Chambers, Ormond Beach, Florida
  • Total Time
    Prep: 35 min. + chilling Bake: 55 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 6 tablespoons shortening
  • 5 to 6 tablespoons ice water
  • FILLING:
  • 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, room temperature, beaten
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla extract
  • 2 cups pecan halves
  • Whipped cream

Directions

  • 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
1 piece (calculated without whipped cream): 653 calories, 35g fat (7g saturated fat), 91mg cholesterol, 489mg sodium, 81g carbohydrate (41g sugars, 3g fiber), 7g protein.

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