Sit. Stay. Cook.

Cook to live. Live to cook.

I’ve gone through life up until this point believing that making a pecan pie was difficult. I was so, so wrong. Not only is it not difficult, it’s ridiculously easy. Stupidly easy. You-could-make-this-pie-blindfolded easy.

Normally, pecan pies use corn syrup as a key component, but I don’t like corn syrup. Especially after reading the Princeton study. So I was thrilled when, browsing a magazine while getting my hair done last week, I came across a recipe for a bourbon-molasses pecan pie that replaces the corn syrup with sweet and smoky molasses. I’m a fan of molasses.

The basic formula for pecan pie is to mix up the filling, pour it in an unbaked pie shell, and bake until done. When Pillsbury came out with their ready-made refrigerated pie crusts several years ago, my grandmother said they were every bit as good as hers and vowed never to make another pie crust from scratch again. Summoning the spirit of grandma, I used Pillsbury pie crust for my pecan pie.

Here’s a shot of my pie before I put it in the oven:

Isn’t it pretty?

Bourbon-Molasses Pecan Pie
Servings: 8 to 10 servings.

1 unbaked Pillsbury pie crust
4 large eggs, beaten
1 c. sugar
1 c. molasses
3 Tbsp. bourbon
2 Tbsp. butter, melted
1 Tbsp. vanilla extract
Pinch salt
2 c. pecan halves

Preheat the oven to 350 degrees.

Unroll pie crust and press into a 9-inch pie dish. Pinch edges so they’re all pretty-like.

For the filling, in a large bowl, stir together eggs, molasses, sugar, bourbon, butter, vanilla and salt until combined. Reserve about 15 pecan halves, and spread the rest evenly in the bottom of the pie dish. Pour filling over the pecans. Arrange the reserved pecans in a decorative pattern on the top of the pie.

Using aluminum foil strips, cover the edge of the pie shell so the crust that’s exposed won’t burn before the pie is done.

Place 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, removing foil strips after about 30 minutes, until firm around the edges and slightly loose in the center. Cool, then serve.

When you make this, and discover how simple it is, you’ll be stunned.

And now for the after shot:

A perfectly cooked, perfectly easy pecan pie with no corn syrup and a sweet, smokey flavor from the molasses. If you want to kick up that smokiness even more, substitute scotch for the bourbon. Serve warm with some ice cream for extra-awesomeness.

3 Comments

  1. I love pies and a pecan pie like this is just fabulous!

  2. Man, that looks good… I frickin’ love pecan pie!

  3. Becky
    9:40 am on November 23rd, 2011

    That looks great!