DOWN-HOME BLACKSTRAP MOLASSES-PECAN PIE
Pecan pie is a classic favorite, especially for fall and winter get-togethers. Blackstrap molasses lends its bittersweet flavor to this variation.
Categories holiday recipes Thanksgiving recipes easy dessert recipes pecan pie recipes blackstrap molasses best pecan pie molasses pecan pie
Time 1h27m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 621 calories
BLACKSTRAP MOLASSES PECAN PIE RECIPE - (3.9/5)
Provided by á-44499
Number Of Ingredients 15
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
Make and share this Down-Home Blackstrap Molasses Pecan Pie recipe from Food.com.
Provided by Vino Girl
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 597, Fat 39.2, SaturatedFat 11.7, Cholesterol 117.5, Sodium 217.3, Carbohydrate 58.3, Fiber 3.6, Sugar 21.4, Protein 7.4
MOLASSES-BOURBON PECAN PIE
This not-too-sweet take on a classic pecan pie is packed with crunchy toasted pecans mixed with the rich and robust flavor of molasses.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 8 tp 10 servings
Number Of Ingredients 13
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
Guests' mouths water when they glimpse this southern charmer. Its flaky crust perfectly complements the rich, nutty filling. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 653 calories, Fat 35g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 489mg sodium, Carbohydrate 81g carbohydrate (41g sugars, Fiber 3g fiber), Protein 7g protein.
SPICY MOLASSES PECAN PIE
Wonderful variation on a pecan pie from Joyce White, author of "Soul Food". I made this for Thanksgiving this year along with a regular pecan pie and this one was gone wayyyyy before the "normal" pie!
Provided by Raquel Grinnell
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Melt butter in small skillet over medium heat until it browns, giving off a nutty aroma, and pour into a large mixing bowl.
- Add the sugar to the butter and mix well with a wooden spoon.
- Beat in the eggs one at a time, mixing well after each.
- Stir in the molasses, lemon juice, nutmeg, cloves, and vanilla and blend well.
- Add the heavy cream or milk and beat until smooth.
- Pour filling into prepared pie shell and spread pecans on top.
- Place in middle rack of preheated oven and bake for 35-40 minutes or until pie is golden brown and puffed, and an inserted knife comes out clean.
- DO NOT OVERCOOK--IT WILL BECOME GUMMY!
- Cool on wire rack until set and serve with vanilla ice cream or whipped cream.
- Enjoy!
Nutrition Facts : Calories 470.9, Fat 29.6, SaturatedFat 10.4, Cholesterol 115, Sodium 155.2, Carbohydrate 48.6, Fiber 2.1, Sugar 33.7, Protein 5.3
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