Blackstrap Molasses Pecan Pie Recipe 395

BLACKSTRAP MOLASSES PECAN PIE RECIPE - (3.9/5)

Steps:

• Pastry: In a medium bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle water over mixture and stir with a fork until dough comes together. Press in a 1/2-inch-thick disk; wrap in plastic wrap. Refrigerate 1 hour. On a lightly floured surface, roll pastry into a 12-inch round, 1/8-inch thick. Fold dough in half and fit into a 9-inch pie pan; press dough against bottom and sides of dish. Fold edge under and flute or crimp decoratively. Refrigerate pie shell. Filling: Combine molasses, brown sugar, corn syrup, and butter in a medium saucepan over medium heat; cook until butter is melted and sugar is dissolved, about 4 minutes. Raise heat to high and boil 1 minutes. Remove from heat and cool mixture to room temperature. Stir in eggs until blended, then stir in remaining filling ingredients. Heat over to 350 degrees. Pour filling into pie shell. Bake 1 hour, or until filling is set. Coll completely on a wire rack. Serve with whipped cream or ice cream, if desired.

DOWN-HOME BLACKSTRAP MOLASSES PECAN PIE

Steps:

• To make pastry: In a medium bowl, combine flour and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Sprinkle water over mixture and stir with a fork until dough comes together.
• Press into a 1/2-inch-thick disk; wrap in plastic wrap.
• Refrigerate 1 hour.
• On a lightly floured surface, roll pastry into a 12-inch round, 1/8-inch thick.
• Fold dough in half and fit into a 9-inch pie pan; press dough against bottom and sides of dish.
• Fold edge under and flute or crimp decoratively.
• Refrigerate pie shell.
• To make filling: Combine molasses, brown sugar, syrup, and butter in a medium saucepan over medium heat; cook until butter is melted and sugar is dissolved, about 4 minutes.
• Raise heat to high and boil 1 minute.
• Remove from heat and cool mixture to room temperature.
• Stir in eggs until blended, then stir in remaining filling ingredients.
• Heat oven to 350 degrees.
• Pour filling into pie shell.
• Bake 1 hour, or until filling is set.
• Cool completely on a wire rack.
• Serve with whipped cream or ice cream, if desired.

BOURBON PECAN PIE

Steps:

• Preheat oven to 450°F.
• In a small bowl, add the pecans and bourbon. Set aside.
• Use an electric mixer to mix together honey, molasses, butter, and lemon juice.Alternately, whisk vigorously with a whisk.
• Add the eggs, and beat until the batter is smooth. Add the bourbon and pecans, and stir with a spoon to incorporate.
• Arrange the pie dough in a pie pan.
• Pour the pecan mixture inside the pie dough. Bake 10 minutes at 450°F, then lower temperature to 350°F. Bake another 25-30 minutes.
• Pie is ready when the filling has set, but the center still wobbles slightly.
• Allow pie to cool at least 1 hour before serving.
• Make Ahead (Refrigerator): Pie will keep in the fridge for 4-5 days (although the crust will soften the longer it sits).Make Ahead (Freezer):Allow cooked pie to cool completely. Wrap it tightly and freeze. Use within 2 months.To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through. Allow pie to come to room temperature before serving.

OLD FASHIONED MOLASSES PIE

Steps:

• Preheat oven to 350°
• Combine flour and sugar in a mixing bowl.
• Using a pastry blender, cut in butter/butter substitute until mixture is fine crumbed.
• Pour molasses in a separate mixing bowl.
• In a small saucepan, bring water to a boil.
• Add 1/4 cup boiling water and baking soda to molasses.
• Stir until mixture is foamy/frothy and rises.
• Pour molasses mixture into pie crust/tin.
• Sprinkle the flour mixture over molasses, stirring it in until combined.
• Even out top of pie.
• Just to prevent a mess - place pie tin on a cookie sheet - this pie can bake/spill over.
• Bake for about 25 minutes. Pie will rise and then start to settle.
• Cool on wire rack. We enjoy this perfectly plain, but some walnuts or pecans would compliment this nicely. Enjoy :)

WALNUT MOLASSES PIE

Steps:

• In a bowl, whisk the eggs, corn syrup, sugar, butter, molasses and vanilla until blended; stir in walnuts. Pour into pastry shell. Cover edges with foil., Bake at 350° for 25 minutes; remove foil. Bake 12-17 minutes longer or until top of pie is et and crust is golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before cutting.

DOWN-HOME BLACKSTRAP MOLASSES-PECAN PIE

Steps:

• To make pastry: In a medium bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle water over mixture and stir with a fork until dough comes together. Press into a 1/2-inch-thick disk; wrap in plastic wrap. Refrigerate 1 hour.
• On a lightly floured surface, roll pastry into a 12-inch round, 1/8-inch thick. Fold dough in half and fit into a 9-inch pie pan; press dough against bottom and sides of dish. Fold edge under and flute or crimp decoratively. Refrigerate pie shell.
• To make filling: Combine molasses, brown sugar, syrup, and butter in a medium saucepan over medium heat; cook until butter is melted and sugar is dissolved, about 4 minutes. Raise heat to high and boil 1 minute. Remove from heat and cool mixture to room temperature. Stir in eggs until blended, then stir in remaining filling ingredients.
• Heat oven to 350 degrees. Pour filling into pie shell. Bake 1 hour, or until filling is set. Cool completely on a wire rack. Serve with whipped cream or ice cream, if desired.

MOLASSES-BOURBON PECAN PIE

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.

MOLASSES-BOURBON PECAN PIE

Steps:

• Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vinegar and 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
• Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.
• Meanwhile, make the filling: Position a rack in the lower third of the oven; preheat to 425 degrees F. Spread the pecans on a baking sheet and toast until darkened, about 8 minutes. Transfer to a plate and return the empty baking sheet to the lower oven rack. Melt the butter in a small skillet over medium heat and cook, stirring with a rubber spatula, until brown flecks appear, about 8 minutes; let cool slightly. Whisk the browned butter, eggs, brown sugar, molasses, bourbon and salt in a bowl. Scatter the toasted pecans in the prepared crust; pour in the brown sugar mixture.
• Put the pie directly on the hot baking sheet in the oven and reduce the temperature to 325 degrees F. Bake until the crust is golden brown and the filling is set, 45 to 55 minutes. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool at least 1 hour before serving.