Pecan pie is often made with corn syrup - something I am not a fan of. In this recipe, I substitute organic molasses.
In the crust, in place of Crisco, I use an organic, all vegetable shortening. It still produces a flaky crust that's delicious and just like grandma baked.
To Prepare the Crust
(makes one bottom crust)
1 cup plus 2 tablespoons whole wheat flour
a scant ½ teaspoon salt
¼ cup organic vegetable shortening - chilled and in small pieces
2 tablespoons butter - chilled and cut into pieces
3-5 tablespoons cold water
Preheat oven to 450
In a bowl, stir the flour and salt together until well blended.
Cut in the shortening and butter until the mixture seems to include small peas (about a minute). Add water a tablespoon at a time, stirring until dough begins to moisten and hold together.
Wrap dough in waxed or parchment paper and chill at least 15 minutes (15 in a freezer, longer in the refrigerator).
Remove and roll out dough until it's about 1/8 inch thick. Try sprinkling your pastry cloth with sugar instead of flour so your crust doesn't take on extra flour and dry out.
Press dough into pie plate. Trim and crimp edges. Prick sides and bottom with a fork.
Bake (filling with pie weights if desired) 5-7 minutes until light brown. Cool completely.
Set aside to cool.
To Prepare the Filling
½ cup organic molasses (not blackstrap)
1 cup brown sugar
3 tablespoons butter - melted
1 teaspoon pure vanilla extract (can substitute 1 tablespoons rum)
½ teaspoon of salt
1 1 /2 cups pecan halves - somewhat broken.
Preheat oven to 375 degrees.
In a large bowl, whisk together the molasses, melted butter, sugar, vanilla and salt. Add eggs one at a time and whisk until well blended. Stir in pecans and pour the filling to the cooled pie shell.
Bake 40 minutes at 375 degrees until filling is set around the edges but center still jiggles slightly.
Cool on a wire rack for at least 3 hours. Serve with whipped cream.