Emile Henry Recipes

Santa's Favorite - Pecan Molasses Pie  recipe

Temperature: 425° F

Ingredients

Crust
  • 2 cups of flour
  • 1 teaspoon sea salt
  • 1 cup well chilled Crisco Butter Flavor Shortening
  • or 1 stick well chilled Crisco Butter Flavor Shortening
  • 2-4 tablespoons ice water
Filling:
  • 1 cup white corn syrup
  • 1/4 cup molasses
  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla
  • 3  eggs slightly beaten
  • 2 teaspoons lemon juice
  • 1 to 1 1/2 cups small pecans or large meats broken

Instructions

Crust:
Mix flour and salt in a mixing bowl. Cut in chilled cubed Crisco together with pastry blender until crust appears course and pea like. Sprinkle half the ice water over flour mixture and mix blending with a fork and hands; sprinkle with additional ice water and mix until dough holds together. Wrap dough in plastic or in a ziplock bag and refrigerate at least 30 minutes. Roll out on floured surface and make and crimp pie crust to fit the pan. For a 10" pie, you many need to double the recipe.
Filling:
Adjust oven rack 4 or 5 inches above the bottom of oven. Preheat oven 10 minutes before baking. Measure the first 6 ingredients and stir until well blended. Then stir in the nuts. Pour into lined pie pan. Bake 10 minutes in a 425 degree oven. Then reduce the oven temperature to 325 degrees and bake 35 to 40 minutes longer or until crust is golden brown and filling is set and a toothpick comes out clean. Remove to cake rack to cool until just warm. Serve with whipped cream.

Submitted By: E. Hayes - Worthington, OH
Santa's Favorite - Pecan Molasses Pie