Whiskey Molasses Pecan Pie

December 7, 2011

Looking for a recipe to impress your friends and family at an upcoming holiday gathering? Here’s a classic dessert with a new kick adapted from Better Homes and Gardens and my trusty pie crust recipe from Mark Bittman. Teetotalers be warned, while you add less than two shots of whiskey to this filling, you can really taste it!

Whiskey Molasses Pecan Pie

Filling (makes 2 pies)

3/4 cup molasses
3/4 cup corn syrup
6 eggs, beaten
4 1/2 tbsp whiskey or bourbon
3 tbsp unsalted butter, melted
1 1/2 tbsp vanilla extract
4-5 cups pecans, whole or in halves
pinch of salt

Crust (makes 1 crust)

1 1/8 cups all-purpose flour, plus more for rolling surface and pin
1/2 tsp salt
1 tsp sugar
1 stick cold butter, cut in 8 pieces
3 tbsp ice water, plus more as needed

Start by first making your crusts. Combine dry ingredients in a food processor and pulse a few times. Add the butter and run the machine for 10 seconds or so until the mixture has a cornmeal like texture, but do not over process.

Move the mixture to a bowl and sprinkle the ice water over it. Using your hands work the dough into a ball adding more water if it is too dry and more flour if it gets too soggy. Once successful, wrap the dough ball in plastic and chill it in the freezer for 10 minutes or the refrigerator for 30 minutes. You’re last step is rolling out the dough into a rough circle and getting it into your pie pan. Refer to my previous post for pie crust handling tips.

Next preheat the oven to 350 degrees and while the dough is chilling, start making the filling (love it when I rhyme by accident!). In a large bowl beat the eggs then add the molasses, corn syrup, sugar, eggs, whiskey, butter, vanilla, and salt. Next spread the pecans evenly in your pie crusts and pour the filling over them.

Let the filling settle for a moment before placing the pies in the center racks of your oven on tin foil lined baking sheets (to avoid messy spills). Check and rotate them at 25 – 30 minutes. Total baking time is roughly 45 minutes to 1 hour. The finished pies should be firm around the edges, but still slightly loose in the middle. Cool for several hours before serving.

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