Molasses Pecan Pie
You say pee-can.. I say puh-kaan... Let's call the whole thing delicious. When you have a pie this good who has time to debate pronunciation... just enjoy.
Ingredients
3 eggs, slightly beaten
1/4 cup Karo® Dark Corn Syrup
1/4 cup Brer Rabbit® Molasses, Mild Flavor
1/4 cup Jack Daniels® Old No. 7 Tennessee Whiskey
3/4 cup Karo® Light Corn Syrup
2 tablespoon Land O’ Lakes® Unsalted Butter, melted
1/8 teaspoon Diamond Crystal® Kosher Salt
1 teaspoon La Vencedora® Mexican Vanilla
~1 tablespoon King Arthur® All-Purpose Flour
2 cup pecans 1 cup rough chopped, 1 cup whole
1 The Village Pie Maker® Pie Crust, thawed and unbaked
Directions
Combine eggs, molasses, dark and light corn syrup, whiskey, melted butter, salt and vanilla in a mixing bowl.
Make a paste of a small amount of mixture and flour; stir into remaining mixture. Add pecans.
Turn into an unbaked pastry shell.
Bake at 325 ℉ for 1 hour or until firm.
Notes
- You may have to adjust flour if it is too juicy.
- I used a portion of coarse chopped pecans and whole pecans and a strong cup.
Dad's Original Notes
- This is basically the recipe I used. I used the following changes 😐I used 1/4 cup of molasses, 1/4 cup dark syrup and most important 1/4 cup Jack Daniels 🤪
- You may have to adjust flour if it is too juicy and I always used Butter 🧈 I used a portion of coarse chopped pecans and whole pecans and a strong cup.
- I should say that the above combination is a replacement for the 3/4 cup of molasses. I wanted a little different flavor than straight molasses and a nicer color.
I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.
Credits
- Dad’s recipe
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