You know the very best thing about blogging? All the wonderful people that you meet.
Technically I haven't 'met' all of them, but it always brings a smile when I see friendly faces in my inbox.
Some readers write to tell me about trying new cooking techniques. Others share recipes from their neck of the woods.
Last year Doc Smith wrote and introduced himself. Doc grew up on his Grandmother's cooking in south-western Mississippi. Eating three meals a day at the table, all made on a wooden stove in a kitchen built off the house to help with the heat and humidity. Later in life, Doc realised that very few people baked or enjoyed "sit down at the table" meals, so he dug out his Grandmother's old recipes and learned to bake.
When Doc sent me his recipe for Molasses Bourbon Pecan Pie last year, I knew I had to try it. I love the whole salty/sweet/sticky combination that molasses brings to recipes. It's a superb pie that's simple to make. Doc calls it his tribute to sugar and lard!
Molasses Bourbon Pecan Pie
Ingredients:
1 cup molasses (8oz)
1 cup sugar
4 large eggs beaten
3 tablespoon bourbon (2oz)
2 tablespoon unsalted butter, melted
1 tablespoon Vanilla Extract
Pinch of salt
2 cups pecan halves
1 x 9" pie crust (I made my own pastry and blind baked it before adding the pecans)
1. Preheat oven to 180ºC (350ºF)
2. To make the filling, combine the sugar, eggs, bourbon, molasses, melted butter, vanilla and salt in a large bowl.
3. Place pecan halves in bottom of pie crust, then carefully pour the filling over the pecans.
4. Place on center oven rack and bake 50 minutes to 1 hour.
I served this pie with dollop cream and there weren't any leftovers to photograph after my family were finished! Australian's don't celebrate Thanksgiving, but we'll never pass on an opportunity to eat pie!
Was your grandmother a good cook?
Have any recipes been handed down from previous generations?
Em @ Have A Laugh On Me says
Gosh this looks divine, great recipe Doc!
Lauren @ Create Bake Make says
I think this is the perfect way to celebrate all things sugar and lard, what a gorgeous dessert! Thanks for linking up with us for Fabulous Foodie Fridays this week, I hope you have a great weekend 🙂
Amanda Smyth says
You too lovely. x
Robyn says
Seriously!!! This looks amazing. Reminds me of my grandmother - she used to make the BEST pecan pie xxx
Amanda Smyth says
I used to make a pumpkin pie with a pecan crust Robyn, will have to find that recipe too!
"Doc" Smith says
I'm proud to see my Pecan pie receipt posted on Amanda's blog, I hope one day to have the chance to bake one for her and her family.
A "twist" on the same receipt, I have been using honey rather than Molassas. It has a "light, sweet" flavor and a beautiful "blonde" color when baked.
Amanda Smyth says
Can't wait Doc!
Amy says
I made this for Thanksgiving Dinner. It was too boozy for my taste. I might try reducing the amount of bourbon to 1 Tbsp or less if I make it again.
CAROL ASKEVICH says
In the instructions to make the filling, there’s no mention of the molasses. Why?
Amanda Smyth says
Sorry Carol - what a goose - I've fixed it now!