My grandmother Grace used pure molasses in her pecan pie, and my mother, Imelda, uses only corn syrup. It may be good family politics, but I happen to like using both in my pecan pie. In fact, you may substitute either syrup for the other. The molasses doesn’t have to come to room temperature exactly, but it should be cool enough that when you add the eggs, they won’t be tempted to scramble.
From "My New Orleans" by John Besh/Andrews McMeel Publishing
|3/4 cup blackstrap molasses||3 eggs, beaten|
|3/4 cup brown sugar||1 teaspoon vanilla extract|
|1/2 cup light corn syrup||1/4 cup bourbon|
|4 tablespoons unsalted butter||1 1/2 cups pecan halves|
|1/4 teaspoon salt||recipe basic pie dough, fitted into a 9-inch pie pan|
Place a rack in the middle of the oven and preheat the oven to 350 degrees Fahrenheit.
Put the molasses, brown sugar, corn syrup, butter, and salt into a medium saucepan over moderate heat. Stir with a wooden spoon until the butter has melted and the sugar has dissolved.
Increase the heat to high and let the mixture boil for 1 minute. Remove from the heat, then pour into a mixing bowl and set aside to let cool to room temperature.
Whisk the eggs, vanilla, and bourbon into the molasses. Stir in the pecans, then pour into the prepared pie crust. Bake until the pie is set around the sides and nearly set in the middle (it shouldn’t wobble when you give it a nudge), about 1 hour. The color should be mahogany and the crust golden. Allow to cool completely before serving.
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