Recipe by Galley Wench
Attention Molasses Lovers!! This recipe comes from Justin Wilson's Homegrown Louisiana Cookin, and it is WONDERFUL! As you can see, this recipe has mixed reviews . . . seems you either love it or hate it! I've double checked the recipe and there are NO mistakes. If you are not a true molasses lover, than I suggest that you substitute all or part of the molasses with corn syrup.
Top Review by LonghornMama
Made this for Thanksgiving and served to people who love both molasses and pecan pie, but honestly, none of us cared for it at all. I wonder if there is a mistake in the ingredient list. Only change I made was to use the entire filling recipe in just one pie shell. Otherwise, it would have been less than half full. One cup of molasses completely overpowered the pie, and with the sugar was way too sugary sweet. I love trying new recipes, though, and appreciate your sharing!
- 3 large eggs
- 1 cup sugar
- 1 tablespoon melted butter or 1 tablespoon margarine
- 3 tablespoons all-purpose flour
- 1 cup molasses
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon salt
- 2 cups pecan halves
- 2 (9 inch) unbaked pie shells
Directions See How It's Made
- Preheat oven to 350°F.
- In a large mixing bowl, beat the eggs, then gradually beat in the sugar, butter/margarine and flour.
- Beat in the molasses, vanilla and salt.
- Stir in pecans.
- Pour the filling into the two unbaked pie shells.
- Bake for 1 hour or until firm in the middle.