This tasted very good, but the molasses mixture did not set after 40 minutes of baking. The only thing I did different than the recipe was to pre-bake the crust. If I was to make this again, I would beat an egg or egg yolk into the molasses mixture. I would not want to bake it much longer out of fear of burning the topping or crust. I think the egg would help thicken the pie and it would only add 7 calories and a half gram of fat per serving.
esanders Posted: 02/02/09