¾ cup blackstrap Molasses
¾ cup Brown Sugar
½ cup light Corn Syrup
4 tbsp unsalted Butter
½ tsp Salt
3 Egg(s), beaten
1 tsp Vanilla Extract
½ cup Bourbon
1½ cup Pecans halves
Pie Crust fitted into a 9-inch pie pan
1. Place a rack in the middle of the oven and preheat the oven to 350°.
2. Put the molasses, brown sugar, corn syrup, butter, and salt into a medium saucepan over moderate heat. Stir with a wooden spoon until the butter has melted and the sugar has dissolved.
3. Increase the heat to high and let the mixture boil for 1 minute. Remove from the heat, then pour into a mixing bowl and set aside to let cool to room temperature.
4. Whisk the eggs, vanilla, and bourbon into the molasses. Stir in the pecans, then pour into the prepared pie crust. Bake until the pie is set around the sides and nearly set in the middle (it shouldn't wobble when you give it a nudge), about 1 hour. The color should be mahogany and the crust golden. Allow to cool completely before serving.
Recipe Type: Authentic¾ cup Brown Sugar
½ cup light Corn Syrup
4 tbsp unsalted Butter
½ tsp Salt
3 Egg(s), beaten
1 tsp Vanilla Extract
½ cup Bourbon
1½ cup Pecans halves
Pie Crust fitted into a 9-inch pie pan
1. Place a rack in the middle of the oven and preheat the oven to 350°.
2. Put the molasses, brown sugar, corn syrup, butter, and salt into a medium saucepan over moderate heat. Stir with a wooden spoon until the butter has melted and the sugar has dissolved.
3. Increase the heat to high and let the mixture boil for 1 minute. Remove from the heat, then pour into a mixing bowl and set aside to let cool to room temperature.
4. Whisk the eggs, vanilla, and bourbon into the molasses. Stir in the pecans, then pour into the prepared pie crust. Bake until the pie is set around the sides and nearly set in the middle (it shouldn't wobble when you give it a nudge), about 1 hour. The color should be mahogany and the crust golden. Allow to cool completely before serving.
Book: My New Orleans: The Cookbook
Author: John Besh
Publisher: Andrews McMeel Publishing
Recipe Author: Chef John Besh
Source: http://www.cutoutandkeep.net/projects/bourbon-pecan-pie