MOLASSES-BOURBON PECAN PIE

Molasses-Bourbon Pecan Pie image

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

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Ingredients

1-1/2 cups all-purpose flour
3/4 teaspoon salt
6 tablespoons shortening
5 to 6 tablespoons ice water
FILLING:
3/4 cup packed brown sugar
3/4 cup corn syrup
1/2 cup molasses
3 tablespoons butter
1/2 teaspoon salt
3 large eggs, room temperature, beaten
2 tablespoons bourbon
2 teaspoons vanilla extract
2 cups pecan halves
Whipped cream

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.