Wednesday, October 26, 2011

Molasses-Bourbon Pecan Pies

1 cup molasses - 1cup sugar - 4 large eggs beaten  - 3 Tbsp Bournon (optional)  2 - Tbsp unsaled butter, melted  - 1 Tbsp pure vanilla extract  -  Pinch of kosher salt  - 2 cups pecan halves
1 90inch piecrust.
1.*Preheat oven to 350 F, - For filling in  a large bowl stir together molasses, sugar, eggs, bourbon, butter, vanilla, and salt.  Evenly spread pecans in unbaked 9" pie shell. Pour filling over pecans.
2. Place your pie on center rack of oven, with a foil-lined baking sheet on the rack below to catch any filling that bubbles over. BAKE  for 50 minutes to 1 hour until firm around the edges and slightly loose in the center. COOL pie on wire rack several hours.

No comments:

Post a Comment