Molasses-Bourbon Pecan Pie

Name: Molasses-Bourbon Pecan Pie
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Cuisine: Southern
Ingredients: 1 Tbsp apple cider vinegar; 2 Tbsps bourbon; 2 larges eggs; 296 milliliters all-purpose flour, plus more for dusting; 1 Tbsp granulated sugar; 158 milliliters packed light brown sugar; 118 milliliters molasses (not blackstrap) or sorghum; 532 milliliters pecans; 1 teaspoons salt; 6 Tbsps unsalted butter; 6 Tbsps cold unsalted butter, cut into small pieces; 2 Tbsps cold vegetable shortening

Molasses-Bourbon Pecan Pie might be just the dessert you are searching for. One serving contains 483 calories, 5g of protein, and 33g of fat. This recipe serves 10. Only A mixture of salt, bourbon, vegetable shortening, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. Thanksgiving will be even more special with this recipe. This recipe is typical of Southern cuisine. It is a good option if you're following a vegetarian diet.

Instructions

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.

Ingredients you will need

Granulated Sugar

Shortening

Butter

Crust

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces.

Ingredients you will need

Butter

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.)

Ingredients you will need

Vinegar

Dough

Water

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Dough

Roll

Meanwhile, make the filling: Position a rack in the lower third of the oven; preheat to 425 degrees F.

Equipment you will use

Oven

Spread the pecans on a baking sheet and toast until darkened, about 8 minutes.

Ingredients you will need

Pecans

Spread

Toast

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Frying Pan

Spatula

Oven

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.

Ingredients you will need

Brown Sugar

Molasses

Bourbon

Butter

Pecans

Crust

Egg

Salt

Equipment you will use

Whisk

Bowl

Put the pie directly on the hot baking sheet in the oven and reduce the temperature to 325 degrees F.

Equipment you will use

Baking Sheet

Oven

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.)

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Transfer to a rack and let cool at least 1 hour before serving.

Photograph by Johnny Miller

Equipment

Ingredients

Servings:

1Tbsp

apple cider vinegar 2Tbsps

bourbon 2larges

eggs 296milliliters

all-purpose flour, plus more for dusting 1Tbsp

granulated sugar 158milliliters

packed light brown sugar 118milliliters

molasses (not blackstrap) or sorghum 532milliliters

pecans 1teaspoons

salt 6Tbsps

unsalted butter 6Tbsps

cold unsalted butter, cut into small pieces 2Tbsps

cold vegetable shortening

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The King Frosch Riesling Auslese All Natural German with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.