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Molasses Pecan Pie

A historical recipe from Grandma's Recipes for Mother and Daughter, by American Molasses Company (1950).

A historical recipe

Grandma's Recipes for Mother and Daughter, by American Molasses Company (1950). Project Gutenberg eBook #65507.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Grandma's Recipes for Mother and Daughter, by American Molasses Company (1950). Digitised by Project Gutenberg, eBook #65507 (https://www.gutenberg.org/ebooks/65507). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by curated dish list: pecan pie (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 3 eggs, beaten ¾ cup GRANDMA’S MOLASSES ¾ cup white corn syrup 2 tablespoons butter or margarine, melted ⅛ teaspoon salt 1 teaspoon vanilla 1 cup chopped pecans 1 tablespoon flour 8-inch, unbaked pie crust Heat oven to 375° F.
  2. (moderate).
  3. Combine first six ingredients.
  4. Mix pecans with flour;
  5. add to egg-molasses, etc., mixture.
  6. Pour into an 8-inch pie pan lined with unbaked pastry.
  7. Bake 40 minutes or until filling is firm.
  8. Molasses Peanut Pie: Replace pecans with roasted peanut halves.