Difference between revisions of "Molasses Pie"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
||
| Line 21: | Line 21: | ||
# Bake for 45 minutes then cool before serving. | # Bake for 45 minutes then cool before serving. | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Pie Recipes]] | [[Category:Pie Recipes]] | ||
[[Category:Pecan Recipes]] | [[Category:Pecan Recipes]] | ||
[[Category:Molasses Recipes]] | [[Category:Molasses Recipes]] | ||
Revision as of 12:33, 31 March 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Decker Estate in Elmo, Texas in 1999.
- Contributed by Catsrecipes Y-Group
Ingredients
- 4 eggs beaten
- ¾ cup brown sugar
- ½ teaspoon salt
- ¾ cup light corn syrup
- ¾ cup molasses
- 1 tablespoon butter, melted
- 1 teaspoon vanilla
- 1½ cups pecan halves
- 2 unbaked pie crusts
Directions
- Preheat oven to 400°F.
- Mix eggs, sugar, salt, corn syrup, molasses, butter and vanilla.
- Add pecans and pour into prepared pie shells.
- Place in oven and immediately reduce heat to 350°F.
- Bake for 45 minutes then cool before serving.
