Pecan Pie with Molasses and Bourbon

Votes: 1

How to Make - Molasses Bourbon Pecan Pie

Time: 3 hours 30 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 487, total fat 34 G., saturated fats 11 G., proteins 5 G., carbohydrates 43 G., fiber 3 G., cholesterol 74 mg, sodium 243 mg, sugar 29 G.

This classic pecan pie is filled with crisp, toasted nuts nestled in a soft, rich, molasses-flavored filling with spicy bourbon notes. It's just the right amount of sweet, yet its texture is sure to impress.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 1/4 cups of premium flour + extra for working with the dough
6 tablespoons chilled unsalted butter, cut into small pieces
2 tbsp. chilled shortening
1 tbsp. granulated sugar
0.5 tsp salt
1 tbsp. apple cider vinegar

Filling

2 and 1/4 cups pecans
6 tablespoons unsalted butter
2 large eggs
2/3 cup light brown sugar
0.5 cup molasses (not black)
2 tbsp bourbon
0.5 tsp salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, apple cider vinegar, margarine, pecans, eggs, brown sugar, molasses, bourbon

Cooking the dish according to the recipe:

Cake:

Combine the flour, 2 tablespoons of butter, shortening, granulated sugar, and salt in a food processor and pulse until the mixture resembles fine grains. Add the remaining 4 tablespoons of butter and pulse until it becomes pea-sized. Pour in the vinegar and 2 tablespoons of cold water and pulse until the dough comes together. Transfer it to a piece of plastic wrap and, using the wrap, shape the dough into a disk.
Wrap tightly and refrigerate until firm, at least 1 hour or overnight. Freeze for up to 2 months; thaw at room temperature.

On a lightly floured surface, roll the dough into a 30cm (12in) circle. Place it in a 22cm (9in) pie pan, fold in the overhanging edges, and press them with your fingers. Refrigerate for at least 30 minutes.
Meanwhile, prepare the filling.:

Position a rack in the lower third of the oven; preheat oven to 425°F (220°C). Place the pecans on a baking sheet and toast in the oven, about 8 minutes. Transfer to a plate and return the empty baking sheet to the bottom rack of the oven. Melt the butter in a small skillet over medium heat and cook, stirring with a rubber spatula, until browned, about 8 minutes; let cool slightly. Combine the brown butter, eggs, brown sugar, molasses, bourbon, and salt in a bowl. Spread the toasted nuts on the prepared crust; drizzle with the butter mixture.
Place the pie directly on the hot baking sheet in the oven and reduce the temperature to 325°F (160°C). Bake until golden brown and the filling is set, 45-55 minutes. Cover the edges with foil if they are browning too quickly. Transfer the pie to a wire rack and let cool for at least 1 hour before serving.