Molasses Walnut Pie

Preparation info

  • 8

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • Unbaked Pie Pastry, 1-crust
  • ¼ cup butter, at room temperature
  • ½ cup granulated sugar
  • 3 eggs
  • 1 cup molasses
  • ½ teaspoon salt
  • 2 teaspoons grated lemon rind
  • cups chopped walnuts
  • Whipped cream

    Method

    1. Preheat oven to hot (450°F.).

    2. Line a nine-inch pie plate with the pastry. Chill.

    3. With a spoon work the butter in a bowl until softened. Add the sugar and continue to work with the spoon until blended.

    4. Add eggs, molasses and salt, and beat until thoroughly blended. Stir in lemon rind and walnuts. Pour the mixture into the prepared pie plate.

    5. Bake for ten minutes. Reduce temperature to moderate (350°F.) and bake for thirty minutes longer. Cool, then chill. Garnish with whipped cream.

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