I’m not normally such a fan of molasses, with its thick texture and intense almost-savory syrup flavor, but a great article on relish.com called “Sweet As Molasses” really got my taste buds watering. Yes, I was salivating! The article listed a whole bunch of really interesting recipes, such as Lemon-Dijon Glaze and Anadama Bread, but the Molasses Cream Pie made me want to give molasses another chance. The recipe was very quick and simple so I, of course, spruced it up a little bit with some homemade flair and it was absolutely delicious! Oh, and if you’re drooling over the wildly colorful plate underneath the pie, it’s a lazy susan and I got it at Breezy’s. I am obsessed!
Pecan Molasses Cream Pie Ingredients
2 Tbsp molasses
1/2 cup canned pure pumpkin
1/4 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground clove
1 pint softened Butter Pecan ice cream or frozen yogurt (I used Tofutti “Better Pecan” for a parve option)
chocolate cookie pre-made pie crust (you can also use graham-cracker or gingerbread)
Vanilla Mousse Garnish:
8 oz. whipping cream
2 Tbsp vanilla mouse or pudding powder
dash pumpkin pie spice
When I was ready to eat the pie, I took it out of the freezer for a few minutes to thaw. I decoratively piped the vanilla mousse on to the pie as garnish and sprinkled some extra pumpkin pie spice over the top for an extra special touch.
Note: You can make any of the pre-made items in this desert by yourself but sometimes the pre-made stuff is just as good, or even better! Enjoy.