Southern Molasses Pecan Pie
No Refined White Sugar, Only Molasses is Used in This Old Recipe
Southern Molasses Pecan Pie
1 unbaked 8 inch pie shell
- 2 eggs
- 1 cup unsulphured molasses
- 2 Tablespoons melted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 Tablespoon flour
- 1 cup pecans
Beat in molasses, melted butter, salt, and vanilla.
Make a paste of a small amount of mixture and the flour; blend into remaining mixture.
Add pecans and stir well.
Pour into pie shell. Bake in slow oven (at 325) for one hour until filling is firm and pastry is browned.
Note:
Unsulphured molasses is the third processing stage before sugar cane is char-filtered to make white sugar. It is very high in iron, which of course is filtered out when refining the white sugar..
Sulphured molasses is lighter in color and comes from green sugar cane stalks. It has sulphur dioxide added to sanitize the juice.
Published by Fern Fischer
I keep busy with organic gardening and living green, including healthy cooking with garden goodies. I enjoy writing about all of these, but my special interest is quilting, vintage quilts and textiles and re... View profile
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- Simple but elegant dessert.
- Bakes best in a tin pie pan instead of a glass one.
- Do not increase oven temperature or the molasses will scorch.