ANDREWS MCMEEL PUBLISHING
3/4 cup blackstrap molasses
3 eggs, beaten
3/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup light corn syrup
1/4 cup bourbon
4 tablespoons unsalted butter
1 1/2 cups pecan halves
1/4 teaspoon salt
recipe basic pie dough, fitted into a 9-inch pie pan
Place a rack in the middle of the oven and preheat the oven to 350 degrees Fahrenheit.
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.
Increase the heat to high and let the mixture boil for one minute. Remove from the heat, then pour into a mixing bowl and set aside to let cool to room temperature.
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 one hour.