Big Daddy (1878 - 1967) --- Slow as Molasses Pecan Pie
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Big Daddy was a native of Bland County in southwest Virginia and attended public schools there and in Lynchburg. He received his law eduation at Richmond College and the University of Virginia, later relocating to Richmond in 1915 where he practiced law until 1926 when he became chief counsel of the Title Insurance Company. In 1932 he re-entered general practice. He was a commissioner in the chancery of Henrico Circuit Court and was an Alderman for the city of Richmond from 1942 - 1948.
Big Daddy is remembered as a mentally agile, yet physically sedate gentleman. As a retired attorney, he was most often seen “holding court” from his very comfortable reading chair at home, with pen and legal pad close at hand. In fond memory of Libby's great-grandfather we include a recipe for Slow as Molasses Pecan Pie, a 19th century favorite. Abraham Lincoln, another fine lawyer from the South, was said to be a fan of this recipe. (We include a recipe for a more modern version as well, due to the fact that molasses - unlike favorite grandfathers - has fallen in favor.)
Ingredients:
2 teacupfuls molasses (about 1 1/2 modern measuring cups)
1 teacupful sugar (about 3/4 modern measuring cup)
3 eggs
Butter the size of an egg (about 3 tablespoons)
1 cup pecans, shelled and coarsely chopped
Directions:
Mix the filling ingredients, pour them over the pecans into a pastry and bake.
Big Daddy is remembered as a mentally agile, yet physically sedate gentleman. As a retired attorney, he was most often seen “holding court” from his very comfortable reading chair at home, with pen and legal pad close at hand. In fond memory of Libby's great-grandfather we include a recipe for Slow as Molasses Pecan Pie, a 19th century favorite. Abraham Lincoln, another fine lawyer from the South, was said to be a fan of this recipe. (We include a recipe for a more modern version as well, due to the fact that molasses - unlike favorite grandfathers - has fallen in favor.)
Ingredients:
2 teacupfuls molasses (about 1 1/2 modern measuring cups)
1 teacupful sugar (about 3/4 modern measuring cup)
3 eggs
Butter the size of an egg (about 3 tablespoons)
1 cup pecans, shelled and coarsely chopped
Directions:
Mix the filling ingredients, pour them over the pecans into a pastry and bake.
21st Century Pecan Pie
Ingredients:
2 eggs, slightly beaten
1 cup dark corn syrup
1/4 cup light brown sugar
1 tablespoon molasses
2 tablespoons butter, melted
2 tablespoons ground pecans
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped
1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen.
Directions:
Preheat oven to 375°. Distribute pecans on the bottom of the pie shell. Mix the other ingredients and pour the mixture over pecans.
Bake at 375° for 45-50 minutes until the filling has set.
Remove from oven onto wire rack; cool completely before slicing.
2 eggs, slightly beaten
1 cup dark corn syrup
1/4 cup light brown sugar
1 tablespoon molasses
2 tablespoons butter, melted
2 tablespoons ground pecans
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped
1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen.
Directions:
Preheat oven to 375°. Distribute pecans on the bottom of the pie shell. Mix the other ingredients and pour the mixture over pecans.
Bake at 375° for 45-50 minutes until the filling has set.
Remove from oven onto wire rack; cool completely before slicing.