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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Wonderful variation on a pecan pie from Joyce White, author of Soul Food . I made this for Thanksgiving this year along with a regular pecan pie and this one was gone wayyyyy before the normal pie! Ingredients:
1 partially baked pie crust |
4 tablespoons unsalted butter |
1 cup sugar |
3 large eggs |
1/3 cup light molasses |
2 tablespoons lemon juice |
1 teaspoon grated nutmeg or 1 teaspoon mace |
1/2 teaspoon ground cloves |
1 teaspoon vanilla extract |
1/2 cup heavy cream or 1/2 cup evaporated milk |
1 -1 1/2 cup pecan halves |
Directions:
1. Preheat oven to 350 degrees.
2. Melt butter in small skillet over medium heat until it browns, giving off a nutty aroma, and pour into a large mixing bowl.
3. Add the sugar to the butter and mix well with a wooden spoon.
4. Beat in the eggs one at a time, mixing well after each.
5. Stir in the molasses, lemon juice, nutmeg, cloves, and vanilla and blend well.
6. Add the heavy cream or milk and beat until smooth.
7. Pour filling into prepared pie shell and spread pecans on top.
8. Place in middle rack of preheated oven and bake for 35-40 minutes or until pie is golden brown and puffed, and an inserted knife comes out clean.
9. DO NOT OVERCOOK-IT WILL BECOME GUMMY!
10. Cool on wire rack until set and serve with vanilla ice cream or whipped cream.
11. Enjoy!
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