Molasses-Bourbon Pecan Pie
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
58
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
6 tbsps
Unsalted Butter2 tbsps
Vegetable Shortening (cold)1 tbsp
Granulated Sugar1 tsp
Salt1 tbsp
Apple Cider Vinegar2.25 cups
Pecan2 large
Egg2 tbsps
BourbonDirections:
1
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
2
Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces
3
Drizzle in the vinegar and 2 tablespoons cold water and pulse until the dough just comes together
4
Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk
5
Wrap tightly and refrigerate until firm, at least 1 hour or overnight
6
(The dough can be frozen for up to 2 months; thaw at room temperature
7
) Roll out the dough into a 12-inch round on a lightly floured surface
8
Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers
9
Chill at least 30 minutes
10
Meanwhile, make the filling: Position a rack in the lower third of the oven; preheat to 425 degrees F
11
Spread the pecans on a baking sheet and toast until darkened, about 8 minutes
12
Transfer to a plate and return the empty baking sheet to the lower oven rack
13
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
14
Whisk the browned butter, eggs, brown sugar, molasses, bourbon and salt in a bowl
15
Scatter the toasted pecans in the prepared crust; pour in the brown sugar mixture
16
Put the pie directly on the hot baking sheet in the oven and reduce the temperature to 325 degrees F
17
Bake until the crust is golden brown and the filling is set, 45 to 55 minutes
18
(Cover the edge with foil if it is browning too quickly
19
) Transfer to a rack and let cool at least 1 hour before serving
20
Photograph by Johnny Miller