Tarte à la mélasse is a version of molasses pie made in Québec and in Acadian areas of Canada and New England such as Maine.
It is made from boiling water, corn starch, and an equal amount of brown sugar and molasses.
You mix the brown sugar, molasses and water, bring to a boil on the stove, then lower to a simmer and add the corn starch mixed in a little cold water.
When it’s thickened, you remove from the heat, you pour it into an already-cooked bottom pie crust, then let it set and cool.
Serve with whipped cream or ice cream.
½ cup (6 oz weight / 175g) molasses
½ cup (4 oz / 115g) brown sugar
1 ½ cups (12 oz / 350 ml) boiling water
4 tablespoons of corn starch
½ teaspoon ground nutmeg (optional)
1 pie crust, baked blind
In a pot, mix together the brown sugar, the nutmeg (if using) and the boiling water, then stir in the molasses. Put on the stove and bring to a boil. Meanwhile, make a runny paste in a cup from the cornstarch by adding a little cold water. When the molasses mixture has reached a boil, lower the heat to a simmer, and stir in the corn starch. Simmer until thickened. Pour into the already cooked pie crust, and let stand to cool and set.