After a bit of online research, I discovered that some recipes call for molasses. I liked this because I had had to purchase some to make gingerbread, and I wasn’t sure what I was going to do with the rest, so I was glad to find a way to use some of it up.
This particular recipe caught my attention not only because it uses molasses but also because the writer claimed that it was not overly sweet. I like pecan pie, but it can be too sweet, and I wanted to avoid that.
And the writer was correct. This pie is tasty and not obnoxiously sweet. We both agreed on that. It’s also ridiculously easy. Especially if you use a purchased pie crust (which I didn’t , as is probably obvious from the photo). Literally, a child could make this. You just mix everything and pour it over the pecans, and they magically rise to the top. Why have I never tried this before?
Verdict: Yum! This one's a keeper!
(source: Simply Recipes, http://simplyrecipes.com/recipes/pecan_pie/
2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped
Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.
Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
Remove from oven and let cool completely.
Recycle: corn syrup bottle, molasses jar, vanilla bottle