Thai Pecan Pie (recipe)

I really love dark pecan pies, but they can tend to be a bit too sugary. This recipe takes inspiration from Thai cooking and adds tamarind and lime to counter the sweetness.

Let your butter soften at room temperature. Preheat oven to 375 ℉. Make a fresh, or thaw a frozen:

• Unfilled 9 inch pie crust

Partially bake it for about 10 minutes or until it starts to fluff up. Allow it to cool. Cream:

• 1/8 cup (2 oz) butter
• 1 cup packed brown sugar
• 1/8 tsp nutmeg
• 1/8 tsp cinnamon
• 1/4 tsp salt

Beat in:

• 3 eggs

Stir in:

• 3/4 cup (6 oz) dark molasses
• 1 oz Tamicon tamarind concentrate
• 1 tsp vanilla
• 1 tbsp lime juice
• 1 1/2 cups broken pecan pieces

Fill the pie crust. Bake for about 40 minutes, or until a toothpick inserted comes out clean.