Molasses Pecan Pie

James loves pecan pie, but every time he orders it he's a little disappointed. Most modern pecan pie recipes call for Karo syrup now instead of molasses, and no matter how good the pie is, if it's made with corn syrup instead of molasses, it just ain't right - at least this is what he's told me.

I'm not as big a connoisseur of pecan pies as James is, but I'm happy to take his word for it while I tuck into a big ol' slab of pumpkin pie. Still, on the event of his birthday a few days ago, I decided to make him a pecan pie with molasses instead of a cake, and darned if it didn't taste a little different. Seriously, it had a deep, almost caramely flavor. I'd love to do a side by side taste test, so if anyone has a really good regular pecan pie recipe that they wouldn't mind sharing, I'd be super obliged.

In the meantime, here's the recipe for James's Molasses Pecan Pie.

Note:

1. The original recipe is from the Oct./Nov. issue of Cook's Country Magazine. I made a few adjustments here and there, but left the basic recipe alone. Also, lightly toasting the pecans as they suggested really made a difference in pumping up the flavor. It was an extra step that really paid off.

2. You can use your own pie crust or a store bought pie crust. Either way, you don't have tp prebake the crust. Put it into your pie pan, prep it, and leave it in the freezer for a 1/2 hour. When everything's ready, fill the crust with the pecans and filling and whisk it onto the lowest rack of the oven at high heat. Then lower the temp. for the actual baking. All of this rushing around will keep your pie from having a soggy crust without having to prebake it, which you could still do if you really wanted to :-)

Ingredients:

- 1 cup maple syrup

- 1 cup packed dark brown sugar

- 1/2 cup heavy cream

- 2 tbs. blackstrap molasses (they call for 1 tbs. mild, but James likes the extra molasses flavor of blackstrap so we went with 2; if you like the oomph, but don't have blackstrap, use 3 tbs. mild)

- 4 tbs. unsalted butter, cut into 1/2 in. pieces

- 1/2 tsp. salt

- 6 large egg yolks, lightly beaten

- 1 1/2 cup pecans, lightly toasted and roughly chopped

- 1 generous tsp. of vanilla

- 1 9 in. pie shell - see Note above.

Process:

-Make the Filling-

1. Adjust the oven rack to the lowest position and heat oven to 450 degrees.

2. Heat syrup, sugar, cream and molasses in a saucepan over medium heat, stirring occasionally, until the sugar is dissolved. About 3 min.

3. Remove the mixture from the heat and let it sit 5 min.

4. Whisk the butter and salt into the mixture and stir until combined.

5. Temper the eggs by pouring 1/4 cup of the mixture into the eggs and stirring vigorously - this will help keep the eggs from scrambling. Then pour the eggs slowly into the syrup mixture, all the while stirring briskly, also to help prevent scrambling.

-Bake the Pie-

6. Scatter the pecan into the very cold pie shell. Pour in the filling.

7. Moving quickly, put the pie in the 450 degree oven on the lowest rack.

8. Immediately reduce the heat to 325 degrees and bake until the filling is set and the center jiggles just a little bit. 45-60 min.

9. Cool the pie on a rack for about 1 hour. When it's cool, transfer it to the refrigerator and let it set for at least 3 hours (or up to 1 day).

10. Bring it back to room temp. and serve with vanilla ice cream or whipped cream or just on it's own. Even for a non-pecan-pie-person, it's pretty darn good.

Addendum 11/20/09: Because I'm a dork I have to post this. James took this pie into the 2009 Composite Software Thanksgiving Dessert Contest and we tied for 3rd place! Ming!