Down Home Blackstrap Molasses Pecan Pie Recipes

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.

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.

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.

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 MAPLE GRANOLA - BIG BATCH! (CAN BE REDUCED!)

Steps:

• In a LARGE bowl, mix oats, flax, nuts & coconut.
• In a second bowl, mix all wet ingredients, including cinnamon, nutmeg, brown sugar & salt. Mix until blended with spatula or wooden spoon.
• Pour wet onto dry and stir thoroughly. Stir, stir & stir.
• Preheat oven to 300 degrees F.
• Line cookie sheets (the sided kind) with aluminum foil & layer granola onto prepared sheets about 1/2 inch thick. Multiple sheets allow cooking to go faster.
• Toast 30 minutes, stirring once.
• Remove from oven & cool (I use another cookie sheet & put 1/2 of toasted mix on it to speed cooling.
• Repeat until granola all toasted.
• When cooled, return to original BIG mixing bowl & add dried fruit of choice & mix thoroughly. Alternatively, leave fruit out & add at serving time (harder for me to remember).
• Bag in amounts that are workable for you & freeze until used. May recrisp 5 minutes in 300 degree oven if it softens with storage.