bbstx, I saw your comment about a pecan pie without the pecans. You might want to try this Peanut Butter Pie recipe from an old Better Homes and Gardens cookbook. I found this thread because my crust sticks to the dish. Definitely going to try some of the tips. Peanut Butter Pie 1 cup corn syrup 1 cup sugar 3 eggs, slightly beaten ½ tsp vanilla ⅓ cup peanut butter 1 unbaked pie shell Blend all ingredients. Pour into pie shell. Bake at 400⁰ for 15 minutes. Reduce heat to 350⁰ and bake for additional 30-35 minutes. Center will appear slightly less set than around the edges.

I have 3 recipes if you want them. I have not had one in many years. I love the gooey insides, but I no longer eat nuts. I may try one for the holidays.

Just so you know pecans can be frozen and will last for years, I'm in SW Georgia and freeze them every year there is a good harvest. Don't let anyone tell you otherwise. If left out the oils will go rancid. I use them in Divinity, cookies, cover in chocolate, pecan brittle, in cake frostings, anywhere you want to include nuts.

Mollasses is made from Sugar cane. There is more than one variety of sugar cane of course and Ribbon cane is a popular one. To cook syrup you need specialized equipment. a long brick base for the fire, and a huge long metal pan usually divided into sections. You also need a cane press and their family one was powered by a mule. Everyone who participated brought truck loads of cane and it was fed into the press, the juice taken to the pan where the skilled cookers moved the thickening syrup from hotter to cooler pan sections skimming the entire time, Making sugar is the same except it is taken to the point of crystalization and you need a centrifuge-big spinning thing-to extract the lighter syrup from the sugar crystals. Commercially that syrup is added back to the next cooking batch and finally taken off as the darker more bitter molasses we normally get in stores. Molasses made the way they did it tastes totally different. You can buy it on the internet but these days it is impressively expensive. It is lighter in color with a very complex almost floral taste. I got lucky in my family. My mothers mother died and when my grandfather eventually remarried he married a woman from southern Mississippi and the farm where they ended up on his retirement became our home base. Grannie came from a farm family local to where they lived. It was like being in a different century. I learned the most astonishing things. patriciae