Pomegranate Molasses Pecan Pie
The delightfully fruity cousin of pecan pie, ready to spice things up this holiday season.
This is one of those recipes that you’re going to taste part way through making and think “oh no something’s gone wrong” but be brave little kitchen scientist! Much like any Thanksgiving, some of the flavors may be on shaky terms at the start (I’m looking at you, orange extract), but after a little time in the oven, everyone will be as mellow and happy as your relatives in a food coma.
Servings: 8 to 10 | Prep Time: 2 h 45 min to 3 h 15 min | Cook Time: 50 minutes
Large stainless-steel pan
Silicone spatula
Glass jar
Cheese grater
Plastic wrap
Rolling pin
9” pie pan
Large skillet or sauté pan
Aluminum foil
Pomegranate Molasses:
4 cups pomegranate juice
1 tbsp lemon juice
½ cup sugar
Pie Crust:
1 cup + 2 tbsp flour
½ tsp salt
½ cup butter, cold
Ice water
Pomegranate Pecan Filling:
2 cups pecan halves, divided
1 ¼ cup sugar
½ cup light corn syrup
½ cup pomegranate molasses
½ cup butter, melted
½ tsp vanilla
½ tsp almond emulsion
¼ tsp orange extract
½ tsp salt
¼ tsp cloves
¼ tsp cinnamon
3 large eggs
Pomegranate Molasses (1 hour 30 minutes to 2 hours)
In a large stainless-steel pan, combine the pomegranate juice, lemon juice, and sugar with a silicone spatula (the juice is quite staining, so it’s best to avoid using wood or anything that will stain).
Cook over medium heat until sugar has fully dissolved.
Reduce heat to medium-low, keeping the mixture at a bare simmer and cook, stirring occasionally, until reduced to 1 cup and mixture coats the back of a spoon, between 1 hour and 1 hour 30 minutes.
Remove from the heat and let cool in the pan for about 30 minutes before transferring to a jar.
Keep refrigerated until needed.
Pie Crust (30 minutes prep + 30 minutes chilling)
In a large bowl, whisk together the flour and salt and set aside.
Using a cheese grater, grate the chilled butter and add to the flour.
Toss together so that all the butter is evenly coated with the flour.
Drizzle in a tablespoon of ice water at a time, mixing with your hands in between each addition, until the dough just starts to come together.
Shape the dough into a flat disc. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.
On a lightly floured work surface, roll out the dough to a diameter of about 14 inches.
Roll the dough up onto your rolling pin and carefully transfer it to a 9” pie pan.
Lift and drop the sides into the pan to avoid stretching and tearing the dough. Using a scrap piece of dough or the backs of your knuckles, gently press the dough snugly into the corners.
Trim any excess dough off the edge and decorate the edge using any method you like.
Transfer the pie crust to the fridge to chill until ready to fill.
Pomegranate Pecan Filling (15 minutes prep + 50 minutes cooking)
Preheat the oven to 350° F.
Reserve 1 cup of the pecans and set aside.
Roughly chop the remaining 1 cup into medium sized pieces and place in the prepared pie crust.
In a large skillet or sauté pan, whisk together the sugar, corn syrup, pomegranate molasses, melted butter, vanilla, almond emulsion, orange extract, salt, cloves, and cinnamon.
Whisk over medium heat until the sugar dissolves and mixture is no longer grainy. Remove from heat and let cool slightly.
In a small bowl, lightly beat the eggs together.
Ladle some of the pie filling into the eggs, whisking constantly, to temper.
Then whisk the egg mixture into the rest of the filling until well combined.
Pour this mixture through a fine-mesh sieve over the chopped pecans in the pie crust.
Place the reserved whole pecans on top, arranging them however you like.
Bake for 50 minutes, loosely covering the top with aluminum foil if the filling or crust begins to brown too quickly.
Let cool uncovered at room temperature for at least an hour to set up. Serve with whipped cream or ice cream.
Store leftovers covered at room temperature or in the fridge up to a week.
Enjoy!
Be sure to check out my Best Practices page for tips on how to make this recipe yourself. Let me know in the comments if you have any questions and feel free to tag me on Instagram @made.by.shade if you make it!
-Shade