Cane molasses pecan pie

Features the rich, deep flavours of cane molasses in a delicious twist on the classic American dessert.

Preparation Time: 20 minutes
Cooking Time: 40-50 minutes
Total Time: 1 hour 10 minutes to 1 hour 20 minutes

  • For the Pie Crust:
  • 225g plain flour, plus extra for dusting
  • 150g cold unsalted butter, cut into cubes
  • 2-3 tbsp cold water
  • A pinch of salt
  • For the Filling:
  • 100g light brown sugar
  • 175ml cane molasses
  • 3 large eggs
  • 1 tsp vanilla extract
  • 50g unsalted butter, melted
  • 300g pecan halves
  • 1/2 tsp salt
  1. Prepare the Pie Crust:
  • In a large bowl, combine flour and salt. Add the butter and rub into the flour using your fingertips until the mixture resembles breadcrumbs. Add water gradually and mix until the dough comes together. Wrap in cling film and chill for at least 30 minutes.
  • Preheat your oven to 180°C (160°C fan-assisted or Gas Mark 4). On a floured surface, roll out the dough to fit a 9-inch pie dish. Place the dough in the dish, trim the edges, and prick the base with a fork. Chill again for about 10 minutes.
  1. Make the Filling:
  • In a medium bowl, whisk together the molasses, brown sugar, melted butter, vanilla extract, and salt until smooth. Beat in the eggs, one at a time, until well combined.
  • Arrange the pecan halves on the bottom of the pie crust, then pour the molasses mixture over them.
  1. Bake the Pie:
  • Bake in the preheated oven for 40-50 minutes or until the filling is set and the crust is golden brown. If the edges of the pie start to brown too quickly, cover them with foil.
  • Let the pie cool on a wire rack before serving.
Per serving
  • Calories: Approximately 550 kcal
  • Fat: 35g
  • Saturated Fat: 12g
  • Carbohydrates: 58g
  • Sugar: 32g
  • Protein: 6g
  • Sodium: 200mg

In this recipe:

Combine the nutty crunch of pecans with the sweet, complex notes of molasses, offering a decadent treat.

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