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Friday, November 14, 2014

Mock Bourbon Pecan Pie

I honestly cannot believe that it's been 11 months since I posted anything on this blog! Life gets in the way and procrastination is one of my less than desirable traits. It's been a busy year....so many thing have happened. I'll explain some that in a separate post but today I wanted to share something I stumbled upon. We recently had friends over for dinner and I decided to make a pecan pie for dessert. After gathering all the ingredients for my Golden Pecan Pie recipe, I realized my white corn syrup bottle was all but empty. Probably a scant 1/4 cup in there and recipe called for 1 cup. What to do? No time for a trek to the grocery so I began searching for options. Voile'! I still had a pint of Pure Sorghum Molasses I had purchased at the Mennonite store last Fall while I was in TN. It was still good, hadn't gotten sugary*....so I substituted the 1 cup of Karo syrup for 1/4 cup Karo and 3/4 cup molasses.

The outcome? Oh.My.Goodness! There were two small pieces left of that pie after dinner and there were only 5 of us. This concoction resulted in what tasted like the BEST Bourbon Pecan Pie you've ever eaten! Amazing! So I've renamed this pie "Mock Bourbon Pecan Pie". Add a scoop of pure vanilla bean ice cream and folks, you've got a little piece of heaven in your mouth!

Mock Bourbon Pecan Pie

3 eggs, slightly beaten
1 tsp vanilla
3 Tbsp melted butter
1/2 tsp salt (unless you used salted butter!...then omit this)
1/2 cup sugar
1/4 cup Karo syrup
3/4 cup Pure Sorghum Molasses
1 cup chopped pecans
1 9" pie crust

Mix all ingredients except pecans. Mix well. Add pecans. Bake in a 375 preheated oven for 12 minutes. Then reduce temperature to 325 and continue to bake for 30 minutes. If the crust looks like it's getting too brown, just lay a sheet of foil over the top for the last 10 minutes or so.

*Often I don't get a chance to use all of the molasses before they go to that sugary stage. You can still use it though, by putting it in a pan and heating it thoroughly til the crystallized sugar has melted. Don't let it boil.  Let it cool and put it back in the jar or go ahead and use it.