Molasses Pie Recipes

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QUAKERTOWN MOLASSES CRUMB PIE



Quakertown Molasses Crumb Pie image

Quakertown Molasses Crumb Pie is an old-fashioned recipe that is similar to shoo-fly pie. Rich, gooey molasses filling baked with a crumb topping.

Provided by Julie Clark

Categories     Dessert

Time 1h5m

Number Of Ingredients 11

1/2 cup brown sugar (packed)
1/2 cup molasses
1 large egg
1 1/2 cups water
1 tablespoon all-purpose flour
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup brown sugar (packed)
1/4 cup butter (melted)
1/2 teaspoon baking soda
1 unbaked 9" pie shell

Steps:

  • In a saucepan, combine the ingredients for the molasses layer. Cook and stir over medium heat until the mixture has thickened. This will take about 5-10 minutes, depending on your stove. Allow it to come to a low boil, but not a full boil. Allow the mixture to cool while you prepare the topping.
  • For the topping, combine the flour, brown sugar, melted butter and baking soda. Mix well.
  • Pour the molasses mixture into the unbaked pie shell.
  • Sprinkle the crumbs on top of the molasses mixture.
  • Bake at 375 for 40-45 minutes until the top is golden brown and the center starts to puff up.
  • Allow the pie to cool before slicing. This is considered a "wet-bottom" pie, so when you slice it, the bottom may be slightly "wet" and that's OK.

Nutrition Facts : ServingSize 143 g, Calories 397 kcal, Carbohydrate 65 g, Protein 4 g, Fat 14 g

MOLASSES-BOURBON PECAN PIE



Molasses-Bourbon Pecan Pie image

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

1 1/4 cups all-purpose flour, plus more for dusting
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon apple cider vinegar
2 1/4 cups pecans
6 tablespoons unsalted butter
2 large eggs
2/3 cup packed light brown sugar
1/2 cup molasses (not blackstrap) or sorghum
2 tablespoons bourbon
1/2 teaspoon salt

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.

OLD FASHIONED MOLASSES PIE



Old Fashioned Molasses Pie image

Molasses Pie - a not as well known PA Dutch pie. Chewy, sweet, unique - delicious!

Provided by Amanda

Categories     baked goods

Time 40m

Number Of Ingredients 7

1 prepared 9" pie crust
3/4 cup flour (heaping)
1/2 cup granulated sugar
1 1/2 tablespoon butter or butter substitute for vegans
1/4 cup molasses (unsulphured)
1/4 cup boiling water
1/4 teaspoon baking soda

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 :)

COFFEE-MOLASSES SHOOFLY PIE



Coffee-Molasses Shoofly Pie image

Provided by Karen Barker

Categories     Coffee     Food Processor     Dessert     Bake     Thanksgiving     Fall     Molasses     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 22

Crust
1 1/3 cups all purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/3 cup solid vegetable shortening, frozen, diced
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (about) ice water
1 egg white, beaten to blend
Filling
1 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup hot water
1/2 teaspoon instant espresso powder
1 teaspoon baking soda
3/4 cup light corn syrup
1/4 cup mild-flavored (light) molasses
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
Powdered sugar
Vanilla ice cream

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor 5 seconds. Add shortening and butter. Using on/off turns, blend until coarse meal forms. Add 3 tablespoons ice water; blend briefly. Add more ice water, 1 teaspoon at a time, and blend, using on/off turns, until moist clumps form. Gather dough together; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
  • Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Fold overhang under and crimp edge decoratively. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until beginning to color, pressing with back of fork if crust bubbles, about 10 minutes longer. Remove from oven; brush crust with some of egg white to seal. Reduce oven temperature to 350°F.
  • Meanwhile, prepare filling:
  • Mix flour and brown sugar in medium bowl. Add butter; cut in with back of fork until blended and even-size crumbs form. Combine 1 cup hot water and espresso powder in another medium bowl. Add baking soda. Whisk in corn syrup, molasses, vanilla, salt, and cinnamon.
  • Sprinkle crumb mixture over hot crust. Pour in molasses mixture. Bake pie until filling is set in center, about 35 minutes. Transfer pie to rack; cool completely.
  • Sift powdered sugar over pie. Cut into wedges and serve with ice cream.

BUTTERMILK PIE WITH MOLASSES



Buttermilk Pie with Molasses image

This is a good pie for BBQ's or picnics. Someone's always asking me what is in this pie.

Provided by Esther Nelson

Categories     Desserts     Pies     Vintage Pie Recipes     Buttermilk Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 8

½ cup butter
2 cups white sugar
3 tablespoons all-purpose flour
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
2 tablespoons molasses

Steps:

  • In a large bowl, cream butter until light and fluffy. Gradually add sugar, and beat well. Beat in the eggs. Add flour, buttermilk, and vanilla; beat until smooth
  • Pour filling into pie shell, and bake at 400 degrees F (205 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); bake for an additional 45 minutes, or until set.
  • Cool at room temperature, then chill. When serving, drizzle individual servings of pie with molasses for that unbeatable combination of flavors!

Nutrition Facts : Calories 474.7 calories, Carbohydrate 67.9 g, Cholesterol 101.5 mg, Fat 21.1 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 259 mg, Sugar 54.5 g

MOM-MOM BESSIE'S COCONUT MOLASSES PIE



Mom-Mom Bessie's Coconut Molasses Pie image

I'm the keeper of my husband's grandmother's handwritten recipe book. Mom-Mom Bessie was one of the best cooks I knew, and we think of her every time we make this pie. The flavor combination of coconut and molasses is a family favorite. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1 cup packed light brown sugar
1 cup sour cream
1/2 cup dark corn syrup
1/2 cup dark molasses
2 large eggs, room temperature, lightly beaten
1/4 cup 2% milk
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1-1/2 cups sweetened shredded coconut
1 frozen deep-dish pie crust (9 inches)
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into crust; cover edge loosely with foil. Bake until center is set, 45-55 minutes. Remove foil; cool on a wire rack. If desired, serve with whipped cream.

Nutrition Facts : Calories 486 calories, Fat 19g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 243mg sodium, Carbohydrate 80g carbohydrate (66g sugars, Fiber 1g fiber), Protein 5g protein.

WALNUT PIE WITH MOLASSES AND ORANGE



Walnut Pie With Molasses and Orange image

This pie is fudgy, nutty, salty-sweet and spiked with citrus. It's a meeting of sorts, between arguably Britain and America's greatest desserts: the treacle tart and pecan pie. Cut corners by grating the crust instead of rolling it out, but don't skip making your own bread crumbs and roasted walnuts; the texture and flavor rely on the freshness of both. Once you've prebaked the crust to biscuit brown, err on the side of undercooking the molasses-custard filling: It'll firm up when cooled and stay gooey for days.

Provided by Clare de Boer

Categories     pies and tarts, dessert

Time 2h

Yield One 9-inch pie (about 10 servings)

Number Of Ingredients 10

Shortcut Pie Crust (see recipe)
4 1/2 ounces/130 grams whole raw, unsalted walnuts (about 1 1/2 cups)
1 cup plus 1 tablespoon/255 milliliters light corn syrup
Zest of 1/2 navel orange (about 1 teaspoon) and 1/4 cup juice (from the whole orange)
1 tablespoon blackstrap molasses
1/4 teaspoon ground ginger
3/4 teaspoon kosher salt
3 ounces/85 grams crustless white bread (crusts removed or reserved for another use), torn into small pieces, then pulsed in a food processor until very fine (about 2 lightly packed cups)
1/2 cup/120 milliliters heavy cream, plus more for serving
1 large egg plus 1 large egg yolk

Steps:

  • Prepare the Shortcut Pie Crust through Step 3.
  • Once the dough has chilled, working over a 9-inch pie dish, prepare the crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
  • When you're ready to bake the pie, heat the oven to 350 degrees and arrange two racks near the center of the oven. Place the chilled pie crust on a sheet pan, and the walnuts on a separate sheet pan. Transfer both to the oven. Bake until the walnuts are evenly golden throughout, 12 to 15 minutes. Continue to bake the pie crust until it turns golden and is fully cooked, another 10 to 15 minutes (for a total of about 25 minutes). Finely chop the walnuts to between the size of a steel-cut oat and a pea. Variety in size is nice.
  • While the pastry bakes, prepare the filling: Add the corn syrup, orange zest and juice, molasses, ginger and salt to a small saucepan and warm over low heat just until the syrups liquefy and loosen. (Do not boil.) Add the bread crumbs and toasted walnuts to the warmed mixture, stir and let sit until slightly cooled.
  • In a medium bowl, whisk the heavy cream and eggs together with a fork to combine, then fold it into the cooled walnut mixture. Pour into the pie crust and bake on a sheet pan until the center of the pie just sets, about 25 minutes. Serve at room temperature or just above, with plenty of heavy cream for drizzling.

MOLASSES PIE



Molasses Pie image

This is a pie I did a few years ago when I was living with my parents. It gives a really large pie. I remember the filling was a bit too much so it went in the bottom of the oven. So maybe it would be better to use 2 pie crust. Or a really bit pie crust. And with a remaining in another small plate. This is from Jean Paré. You have to like the taste of molasses to like this pie.

Provided by Boomette

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 12

1 1/4 cups all-purpose flour
3/4 cup brown sugar, packed
1/2 teaspoon salt
1/2 cup butter
1 teaspoon baking soda
1 cup warm water
1/2 cup molasses
1 egg
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 pie crust, of 9 inches

Steps:

  • Mix the 4 first ingredients in a bowl(flour to butter). With a pastry cutter or 2 knives, add butter until you have a rough texture.
  • In another bowl, mix baking soda and warm water. Add molasses, egg, cinnamon, nutmeg and ginger. Beat well.
  • Spread 1/3 of the rough mixture (step 1) in the crust, then pour the second mixture of molasses (step 2). Put the remaining rough mixture (step 1) on the pie. Cook on the lowest rack of oven, at 350 F from 45 to 50 minutes or until a knife inserted in the middle comes out clean.

MONTGOMERY PIE



Montgomery Pie image

A Pennsylvania Dutch classic, this pie teams a buttery crust with a gooey molasses and lemon filling and a buttermilk cake topping. Martha made this recipe on episode 708 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 16

Unbleached all-purpose flour, for work surface
1/2 recipe Pate Brisee for Savory and Sweet Pies
1/2 cup light-brown sugar
1 tablespoon unbleached all-purpose flour
1 large egg, room temperature
1/2 cup molasses (not blackstrap)
Zest and juice of 1 lemon
1/2 cup cold water
4 tablespoons unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, room temperature
1 1/4 cups unbleached all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 cup buttermilk
Whipped cream, for serving (optional)

Steps:

  • Make the crust: On a lightly floured work surface, roll pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, and crimp as desired. Refrigerate 30 minutes.
  • Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool on a wire rack. Increase oven temperature to 425 degrees.
  • Make the bottom layer: Whisk to combine brown sugar and flour in a small bowl. In a medium bowl, whisk egg; add molasses and lemon zest and juice and whisk to combine. Add water, whisking until thoroughly combined. Set aside while you prepare the top layer.
  • Make the top layer: In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add vanilla and egg; beat until well combined. Whisk together flour and baking soda. Add buttermilk in two additions, alternating with the flour mixture, beginning and ending with the flour. Scrape down sides as needed. Pour bottom layer into cooled crust, then dollop top layer over bottom layer to cover. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake until well browned, 35 to 40 minutes more. Transfer to a wire rack to cool completely. Serve with whipped cream, if desired.

TRADITIONAL SHOOFLY PIE



Traditional Shoofly Pie image

It's gooey sweet and unadorned by a top crust. What better invitation to come join the party does a hungry insect need? It should be called "molasses pie," but it's whimsically named shoofly because its "open" structure lures flies that must be shooed away. Shoofly Pie is thought to be a Pennsylvania Dutch creation, and may be a direct descendant of "Centennial Cake" introduced at the first World's Fair -- the 1876 Philadelphia Centennial Exposition.

Provided by Robert Manning

Categories     Desserts     Pies     Vintage Pie Recipes

Time 2h5m

Yield 16

Number Of Ingredients 8

2 (9 inch) unbaked pie crusts
1 teaspoon baking soda
1 cup warm water
1 cup molasses
2 cups all-purpose flour
½ cup white sugar
½ teaspoon baking soda
¼ cup butter

Steps:

  • Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
  • In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
  • Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 43.8 g, Cholesterol 7.6 mg, Fat 10.5 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 263.2 mg, Sugar 17.7 g

WALNUT MOLASSES PIE



Walnut Molasses Pie image

This pie is a family favorite I frequently prepare for Sunday dinner at my mother's. Somewhat like pecan pie, this treat is scrumptious and nutty with a sweet molasses flavor.-Betty Jones, Collinston, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 8

3 eggs
3/4 cup light corn syrup
2/3 cup sugar
1/3 cup butter, melted
1/4 cup molasses
1 teaspoon vanilla extract
1-1/2 cups chopped walnuts
1 unbaked pastry shell (9 inches)

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.

Nutrition Facts : Calories 537 calories, Fat 30g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 242mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.

MOLASSES APPLE PIE



Molasses Apple Pie image

Make and share this Molasses Apple Pie recipe from Food.com.

Provided by Steve P.

Categories     Pie

Time 1h5m

Yield 1 Nine inch pie, 8 serving(s)

Number Of Ingredients 11

3/4 cup light molasses
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon salt
6 apples, peeled and sliced
1/4 cup of melted butter
1/4 cup flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 -7 tablespoons cold water

Steps:

  • Mix the molasses, water, lemon juice and salt in a saucepan.
  • Bring to a boil.
  • Add the sliced apples and simmer until the apples are tender.
  • remove the apples from the syrup.
  • Melt the butter in a saucepan, and blend in the flour.
  • Pour this into the hot syrup and simmer, stirring constantly until the syrup is smooth and thick.
  • Fold the apples into the syrup.
  • Preheat the oven to 425 degrees F.
  • Make Pastry for 2 crust 9 inch pie by mixing shortening, salt, and flour with a fork until crumbly.
  • Add 5 tablespoons water and mix well, adding more water if too dry.
  • Form into a ball.
  • Roll out half of it and line the pie pan, letting it hang over the edge about 1 inch.
  • Fold the extra pastry over toward the middle and flute the edges with your fingers for a built up rim.
  • Roll out the rest of the pastry, and cut into narrow strips for a lattice top.
  • Spoon the apple syrup mixture into the pastry lined pan.
  • Arrange 7 or 8 strips over the top.
  • trim the ends, moisten, and press into the rim.
  • Lay more strips over them.
  • leaving a diamond shaped spaces, and trimming, moistening and pressing into the edge like the first ones.
  • Bake the pie at 425 degrees for 30 minutes.

Nutrition Facts : Calories 476.3, Fat 23.4, SaturatedFat 8, Cholesterol 15.2, Sodium 490.8, Carbohydrate 64.9, Fiber 3.4, Sugar 28.4, Protein 4

MOLASSES-AND-SPICE PUMPKIN PIE



Molasses-and-Spice Pumpkin Pie image

Categories     Milk/Cream     Ginger     Vegetable     Dessert     Bake     Thanksgiving     Quick & Easy     Pumpkin     Cinnamon     Molasses     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch pie

Number Of Ingredients 12

1 cup sugar
1 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15-ounce can pure pumpkin
2 large eggs
1/2 cup heavy whipping cream
1/2 cup whole milk
1 1/2 tablespoons mild-flavored (light) molasses
1 9-inch unbaked homemade or purchased pie crust

Steps:

  • Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
  • Preheat oven to 350°F. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.

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SHOOFLY PIE - THE COOKIE ROOKIE®
2021-03-12 Whisk in the egg and then pour into the pie crust. Carefully sprinkle the crumble mixture on top of the molasses layer and then place in the oven. Bake in the oven for 15 …
From thecookierookie.com


RECIPE: MOLASSES PIE - RECIPELINK.COM
MOLASSES PIE "This recipe, which originated in Germantown, Tennessee, has sustained by African-American family for three generations at various dinners and celebrations." - Carneice …
From recipelink.com


COUNTRY MOLASSES PIE RECIPE - BAKERRECIPES.COM
3/4 c Flour 1/2 c Sugar 1 tb Butter 1/4 c Molasses 1/4 c Water, boiling 1/4 ts Baking soda 1 x *pastry. Mix the first 3 ingredients together, using the hands, and pinching mixture until very …
From bakerrecipes.com


AMISH MOLASSES OATMEAL PIE | MRFOOD.COM
2017-09-28 Preheat oven to 350 degrees F. In a large bowl, combine all ingredients except pie crust; mix well then pour into pie crust. Bake 40 to 45 minutes, or untl center is set. Let cool 30 …
From mrfood.com


COUNTRY MOLASSES PIE RECIPE - BAKER RECIPES®
2016-12-25 3/4 c Flour 1/2 c Sugar 1 T Butter 1/4 c Molasses 1/4 c Water, boiling 1/4 t Baking soda 1 x *pastry . Mix the first 3 ingredients together, using the hands, and pinching mixture …
From bakerrecipes.com


SORGHUM MOLASSES PECAN PIE RECIPE (WITHOUT WHITE SUGAR)
2019-11-29 Melt butter. In a bowl, whisk eggs. Add sorghum molasses, sucanat, butter, vanilla, and salt (if using). Whisk together until well combined. Stir in pecan halves. Pour into prepared …
From rachelsrealfoodkitchen.com


MOLASSES PECAN PIE - RIVER CRUISES
Preheat oven to 350°F (175°C). Add sugar and eggs to a large bowl; whisk together until well combined. Add in corn syrup, molasses, melted butter, vanilla extract and salt. Stir in pecan …
From vikingrivercruises.com


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