MOLASSES PIE

"This recipe, which originated in Germantown, Tennessee, has sustained by African-American family for three generations at various dinners and celebrations." - Carneice Brown-White, Denver, Colorado

1 cup dark-colored molasses
1/2 teaspoon grated lemon rind
3 large eggs, separated, at room temperature
1/4 cup sugar
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons melted butter
1/8 teaspoon salt
1 1/2 cups pecans or peanuts (optional)
1 (8-inch) unbaked pie shell

Preheat oven to 350 degrees F.

Mix molasses with lemon juice and rind in a small bowl. Beat egg yolks with the sugar in a medium bowl, and gradually beat in flour, nutmeg, cinnamon, butter and salt. While beating, slowly add the molasses mixture. Beat egg whites in a large bowl until stiff peaks form. Fold molasses into egg whites.

Place pecans in bottom of pie crust, if desired. Spoon the molasses mixture into the pie crust.

Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake 25-35 minutes longer or until the center is set. Cool slightly on a wire rack before serving.

Servings: 6
From: Occasions to Savor by the Delta Sigma Theta Sorority
Source: Ellen Sweets, Denver Post, Wednesday, November 10, 2004