BUTTERMILK PIE WITH MOLASSES
This is a good pie for BBQ's or picnics. Someone's always asking me what is in this pie.
Provided by Esther Nelson
Categories Desserts Pies Vintage Pie Recipes Buttermilk Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter until light and fluffy. Gradually add sugar, and beat well. Beat in the eggs. Add flour, buttermilk, and vanilla; beat until smooth
- Pour filling into pie shell, and bake at 400 degrees F (205 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); bake for an additional 45 minutes, or until set.
- Cool at room temperature, then chill. When serving, drizzle individual servings of pie with molasses for that unbeatable combination of flavors!
Nutrition Facts : Calories 474.7 calories, Carbohydrate 67.9 g, Cholesterol 101.5 mg, Fat 21.1 g, Fiber 0.9 g, Protein 5.2 g, SaturatedFat 9.9 g, Sodium 259 mg, Sugar 54.5 g
MOLASSES APPLE PIE
Make and share this Molasses Apple Pie recipe from Food.com.
Provided by Steve P.
Categories Pie
Time 1h5m
Yield 1 Nine inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the molasses, water, lemon juice and salt in a saucepan.
- Bring to a boil.
- Add the sliced apples and simmer until the apples are tender.
- remove the apples from the syrup.
- Melt the butter in a saucepan, and blend in the flour.
- Pour this into the hot syrup and simmer, stirring constantly until the syrup is smooth and thick.
- Fold the apples into the syrup.
- Preheat the oven to 425 degrees F.
- Make Pastry for 2 crust 9 inch pie by mixing shortening, salt, and flour with a fork until crumbly.
- Add 5 tablespoons water and mix well, adding more water if too dry.
- Form into a ball.
- Roll out half of it and line the pie pan, letting it hang over the edge about 1 inch.
- Fold the extra pastry over toward the middle and flute the edges with your fingers for a built up rim.
- Roll out the rest of the pastry, and cut into narrow strips for a lattice top.
- Spoon the apple syrup mixture into the pastry lined pan.
- Arrange 7 or 8 strips over the top.
- trim the ends, moisten, and press into the rim.
- Lay more strips over them.
- leaving a diamond shaped spaces, and trimming, moistening and pressing into the edge like the first ones.
- Bake the pie at 425 degrees for 30 minutes.
Nutrition Facts : Calories 476.3, Fat 23.4, SaturatedFat 8, Cholesterol 15.2, Sodium 490.8, Carbohydrate 64.9, Fiber 3.4, Sugar 28.4, Protein 4
MOLASSES PIE
This is a pie I did a few years ago when I was living with my parents. It gives a really large pie. I remember the filling was a bit too much so it went in the bottom of the oven. So maybe it would be better to use 2 pie crust. Or a really bit pie crust. And with a remaining in another small plate. This is from Jean Paré. You have to like the taste of molasses to like this pie.
Provided by Boomette
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix the 4 first ingredients in a bowl(flour to butter). With a pastry cutter or 2 knives, add butter until you have a rough texture.
- In another bowl, mix baking soda and warm water. Add molasses, egg, cinnamon, nutmeg and ginger. Beat well.
- Spread 1/3 of the rough mixture (step 1) in the crust, then pour the second mixture of molasses (step 2). Put the remaining rough mixture (step 1) on the pie. Cook on the lowest rack of oven, at 350 F from 45 to 50 minutes or until a knife inserted in the middle comes out clean.
WALNUT MOLASSES PIE
Another recipe from Ms. Larsen of The Village Pie Maker in Eustis, NE. She describes this pie as "earthy and robust" and says it's great with vanilla ice cream, unsweetened whipped cream or a dollop or creme fraiche.
Provided by Raquel Grinnell
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Beat eggs. Add melted butter, vanilla, salt and nutmeg; blend well. Add brown sugar, corn syrup and molasses. Mix thoroughly.
- Sprinkle nuts in unbaked pie shell; pour egg mixture over nuts.
- Bake 1 hour and 10 minutes or until filling is set.
Nutrition Facts : Calories 520.4, Fat 22.6, SaturatedFat 5.4, Cholesterol 87, Sodium 337.7, Carbohydrate 77.8, Fiber 1.9, Sugar 43.2, Protein 6.2
SHOOFLY PIE
The Pennsylvania Dutch are responsible for this gooey molasses pie, made easily from pantry ingredients to satisfy a sweet tooth any time of the year. I grew up in this area of Pennsylvania, eating slices for breakfast (on the sly) or as an after-school snack at one of the local bakeries. The deep, slightly bitter molasses flavor coupled with a sandy topping sends me back to simpler times.
Provided by Food Network Kitchen
Categories dessert
Time 9h5m
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- For the pie: Preheat the oven to 350 degrees F. Unroll the pie dough and fit into a 9-inch glass pie plate. Trim the edges if necessary and crimp. Place on a baking sheet.
- Combine the molasses, flour and egg in a bowl. Dissolve the baking soda in the hot water and stir into the molasses. Pour the filling into the pie crust.
- For the topping: Mix together the flour, brown sugar and granulated sugar. Rub the butter into the flour until crumbly; the mixture will be like sand. Sprinkle over the pie filling. Bake until the filling is set and the edges of the crust are browned, about 50 minutes. Let cool completely or up to overnight before cutting. Serve with whipped cream, if desired. Store loosely covered at room temperature.
MOLASSES-BOURBON PECAN PIE
This not-too-sweet take on a classic pecan pie is packed with crunchy toasted pecans mixed with the rich and robust flavor of molasses.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 8 tp 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in the vinegar and 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.
- Meanwhile, make the filling: Position a rack in the lower third of the oven; preheat to 425 degrees F. Spread the pecans on a baking sheet and toast until darkened, about 8 minutes. Transfer to a plate and return the empty baking sheet to the lower oven rack. Melt the butter in a small skillet over medium heat and cook, stirring with a rubber spatula, until brown flecks appear, about 8 minutes; let cool slightly. Whisk the browned butter, eggs, brown sugar, molasses, bourbon and salt in a bowl. Scatter the toasted pecans in the prepared crust; pour in the brown sugar mixture.
- Put the pie directly on the hot baking sheet in the oven and reduce the temperature to 325 degrees F. Bake until the crust is golden brown and the filling is set, 45 to 55 minutes. (Cover the edge with foil if it is browning too quickly.) Transfer to a rack and let cool at least 1 hour before serving.
MOM-MOM BESSIE'S COCONUT MOLASSES PIE
I'm the keeper of my husband's grandmother's handwritten recipe book. Mom-Mom Bessie was one of the best cooks I knew, and we think of her every time we make this pie. The flavor combination of coconut and molasses is a family favorite. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into crust; cover edge loosely with foil. Bake until center is set, 45-55 minutes. Remove foil; cool on a wire rack. If desired, serve with whipped cream.
Nutrition Facts : Calories 486 calories, Fat 19g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 243mg sodium, Carbohydrate 80g carbohydrate (66g sugars, Fiber 1g fiber), Protein 5g protein.
TRADITIONAL SHOOFLY PIE
It's gooey sweet and unadorned by a top crust. What better invitation to come join the party does a hungry insect need? It should be called "molasses pie," but it's whimsically named shoofly because its "open" structure lures flies that must be shooed away. Shoofly Pie is thought to be a Pennsylvania Dutch creation, and may be a direct descendant of "Centennial Cake" introduced at the first World's Fair -- the 1876 Philadelphia Centennial Exposition.
Provided by Robert Manning
Categories Desserts Pies Vintage Pie Recipes
Time 2h5m
Yield 16
Number Of Ingredients 8
Steps:
- Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
- In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
- Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 43.8 g, Cholesterol 7.6 mg, Fat 10.5 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 263.2 mg, Sugar 17.7 g
WALNUT MOLASSES PIE
This pie is a family favorite I frequently prepare for Sunday dinner at my mother's. Somewhat like pecan pie, this treat is scrumptious and nutty with a sweet molasses flavor.-Betty Jones, Collinston, Louisiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, whisk the eggs, corn syrup, sugar, butter, molasses and vanilla until blended; stir in walnuts. Pour into pastry shell. Cover edges with foil., Bake at 350° for 25 minutes; remove foil. Bake 12-17 minutes longer or until top of pie is et and crust is golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before cutting.
Nutrition Facts : Calories 537 calories, Fat 30g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 242mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
MOLASSES PUMPKIN PIE
When our sons come home at Thanksgiving to hunt with their dad, I make this pie recipe from Grandma Fetting. We celebrate Thanksgiving in our cabin in the northwoods, a 40-year-old tradition.-Lois Fetting, Nelson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Set aside. , In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil. , Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 257 calories, Fat 10g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 291mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
MOLASSES-BOURBON PECAN PIE
Guests' mouths water when they glimpse this southern charmer. Its flaky crust perfectly complements the rich, nutty filling. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge. Refrigerate., Meanwhile, in a large saucepan, combine the brown sugar, corn syrup, molasses, butter and salt; bring to a simmer over medium heat. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat and cool to room temperature. (Mixture will be thick when cooled.) , Preheat oven to 350°. Stir eggs, bourbon and vanilla into molasses mixture. Stir in pecans. Pour into crust. Bake 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary., Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 653 calories, Fat 35g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 489mg sodium, Carbohydrate 81g carbohydrate (41g sugars, Fiber 3g fiber), Protein 7g protein.
LEMON MOLASSES CHESS PIE
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about a 12-inch round). Fit dough into a 9-inch (1-quart) glass pie plate and trim edge. Crimp edge of shell decoratively and with a fork prick bottom of shell in several places. Chill shell 30 minutes, or until firm.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 25 minutes. Transfer shell to a rack and carefully remove weights or rice and foil. Cool shell.
- Increase temperature to 450°F. Finely grate enough zest from lemons to measure 1 tablespoon and squeeze enough juice from lemons to measure 3 tablespoons. Melt butter and cool. In a bowl with an electric mixer beat together eggs and sugar until thick and pale and on medium speed beat in butter, zest, lemon juice, and all remaining ingredients until combined. (Custard will be thin.) Pour custard into shell.
- Put pie in middle of oven and reduce temperature to 325°F. Bake pie until just set in center, 35 to 40 minutes, and cool completely on rack. Pie may be made 6 hours ahead and kept, uncovered, at cool room temperature.
- Serve pie at room temperature with whipped cream.
CHOCOLATE-PECAN SHEET PIE WITH MOLASSES RECIPE
The pleasant, earthy bitterness of molasses balances a typically too-sweet pecan pie filling for this thin sheet pie. A creamy chocolate ganache and crunchy candied pecans add extra texture and richness to this updated, shareable version of the classic Thanksgiving dessert.
Provided by Ben Mims
Yield 20-24 servings
Number Of Ingredients 21
Steps:
- Pulse pecans, granulated sugar, and salt in a food processor until finely ground. Add 4 1/2 cups flour and pulse until combined. Add butter and pulse until pea-size pieces remain. With motor running, stream in 3/4 cup ice water; pulse until dough begins to form large clumps.
- Turn out dough onto a work surface. Knead briefly to combine, then pat into a flat rectangle. Wrap dough in plastic wrap and chill 1 hour.
- Arrange a rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper, leaving an overhang on 2 long sides.
- Transfer dough to a lightly floured, long piece of parchment (at least 20") and roll out to a larger rectangle. Top with another floured piece of parchment; roll to a 19x15" rectangle about 1/4" thick (if dough becomes too warm, chill 5 minutes). Remove top layer of parchment. Gently transfer parchment-lined dough to baking sheet so short sides of parchment hang over short sides of baking sheet. Press dough up sides of baking sheet until dough is just hanging over rim, then trim so edges are flush. Crimp with a fork, if desired, then prick bottom of dough with fork. Freeze dough 20 minutes.
- Bake crust until edges are lightly browned and beginning to set, 15-20 minutes. Transfer baking sheet to a wire rack and let cool.
- Melt butter in a large saucepan over medium heat. Cook, stirring occasionally, until solids begin to brown and butter smells nutty, about 5-8 minutes. Remove from heat and immediately stir in granulated sugar. Add corn syrup, molasses, lemon juice, vanilla, and salt and stir to combine. Add eggs and whisk until smooth.
- Pull out center rack of oven; place crust on rack. Pour filling into crust and carefully return rack to oven. Bake pie 10 minutes. Reduce oven temperature to 325°F and continue to bake until filling is set but wobbles slightly when baking sheet is tapped, 20-25 minutes more. Transfer pan to a wire rack and let cool.
- Increase oven temperature to 350°F. Whisk egg white in a large bowl until frothy. Add brown sugar and salt and whisk to combine. Add pecans and mix with a spoon until evenly coated.
- Spread pecan mixture on a foil-lined rimmed baking sheet and bake, tossing once halfway through, until toasted and crisp, about 8 minutes. Toss pecans, then transfer to a large bowl. Sprinkle with granulated sugar and toss to coat. Let cool, tossing occasionally to ensure pecans don't stick together, then coarsely chop.
- Place chocolate in a small bowl. Bring cream to a simmer in a small saucepan, then pour over chocolate. Tap bowl to submerge chocolate in cream; let stand 1 minute.
- Using a small whisk, stir chocolate mixture in the center until shiny and smooth. Pour ganache over pie and spread evenly with an offset spatula. Sprinkle candied pecans over pie while chocolate is warm. Let pie cool at room temperature at least 2 hours or chill 1 hour.
- Using parchment, transfer tart to a large cutting board or serving platter. Cut into squares to serve.
- Pie can be made 1 day ahead; loosely cover and chill.
COFFEE-MOLASSES SHOOFLY PIE
Provided by Karen Barker
Categories Coffee Food Processor Dessert Bake Thanksgiving Fall Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 22
Steps:
- For crust:
- Blend flour, sugar, and salt in processor 5 seconds. Add shortening and butter. Using on/off turns, blend until coarse meal forms. Add 3 tablespoons ice water; blend briefly. Add more ice water, 1 teaspoon at a time, and blend, using on/off turns, until moist clumps form. Gather dough together; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
- Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Fold overhang under and crimp edge decoratively. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until beginning to color, pressing with back of fork if crust bubbles, about 10 minutes longer. Remove from oven; brush crust with some of egg white to seal. Reduce oven temperature to 350°F.
- Meanwhile, prepare filling:
- Mix flour and brown sugar in medium bowl. Add butter; cut in with back of fork until blended and even-size crumbs form. Combine 1 cup hot water and espresso powder in another medium bowl. Add baking soda. Whisk in corn syrup, molasses, vanilla, salt, and cinnamon.
- Sprinkle crumb mixture over hot crust. Pour in molasses mixture. Bake pie until filling is set in center, about 35 minutes. Transfer pie to rack; cool completely.
- Sift powdered sugar over pie. Cut into wedges and serve with ice cream.
MOLASSES-AND-SPICE PUMPKIN PIE
Categories Milk/Cream Ginger Vegetable Dessert Bake Thanksgiving Quick & Easy Pumpkin Cinnamon Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
- Preheat oven to 350°F. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.
MOLASSES AND RAISINS PIE
This is a recipe from Maman Dion (the mother of Celine Dion). I'm doing a clean-up and posting recipes that sounds interesting.
Provided by Boomette
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, dilute flour, molasses and water with a whisk. Heat and stir constantly until the mixture thickens well.
- Remove from the heat, add raisins and butter. Stir well.
- Pour in a baked pie crust and sprinkle with nuts.
MOLASSES WHOOPIE PIES
Make and share this Molasses Whoopie Pies recipe from Food.com.
Provided by Aroostook
Categories Drop Cookies
Time 1h10m
Yield 24 small whoopie pies
Number Of Ingredients 15
Steps:
- Preheat oven to 375 F degrees.
- Cookie: Cream butter, sugar and eggs until fluffy.
- Add molasses and milk.
- blend well.
- Mix in sifted dry ingredients.
- Chill for 2 hours in fridge.
- Drop by tbls.
- unto greased cookie sheet.
- Bake 10 minutes.
- Remove and cool on racks.
- Filling: Whip butter and sugar until fluffy.
- Slowly add milk/molasses and incorporate.
- Add spice and beat well.
- Use as filling between two cookies.
Nutrition Facts : Calories 250.8, Fat 8.5, SaturatedFat 5.2, Cholesterol 38.9, Sodium 169.6, Carbohydrate 42.2, Fiber 0.4, Sugar 28.2, Protein 2.3
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