Molasses Pie
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon freshly grated nutmeg or ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup molasses
- ½ cup milk or evaporated milk (I prefer evaporated milk)
- 2 tablespoons butter, melted
- 1½ teaspoons vanilla extract
- One 9-inch unbaked pie shell
Instructions:
Sorghum molasses is lighter, mellower, and sweeter than cane molasses and its flavor is unique.
- Preheat the oven to 325° F. Whisk together the sugar, flour, nutmeg, and salt in a medium-size bowl. Whisk the eggs in, one by one, then mix in the molasses, milk, melted butter, and vanilla.
- Pour the filling into the pie shell, slide the pie onto a baking sheet, and bake on the middle oven shelf for about 1 hour or until puffed and a cake tester inserted halfway between the edge and the center comes out clean.
- If you want to serve the pie warm, cool on a wire rack for 30 minutes. Or, if you prefer, cool the pie to room temperature before serving.