Bourbon Pecan Pie
"My grandmother Grace used pure molasses in her pecan pie, and my mother, Imelda, uses only corn syrup. It may be good family politics, but I happen to like using both in my pecan pie. In fact, you may substitute either syrup for the other. The molasses doesn’t have to come to room temperature exactly, but it should be cool enough that when you add the eggs, they won’t be tempted to scramble...."
INGREDIENTS
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3/4 cup blackstrap molasses
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3 eggs, beaten
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3/4 cup brown sugar
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1 teaspoon vanilla extract
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1/2 cup light corn syrup
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1/4 cup bourbon
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4 tablespoons unsalted butter
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1 1/2 cups pecan halves
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1/4 teaspoon salt
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recipe basic pie dough, fitted into a 9-inch pie pan
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