Hi there, Rebecca! We're not sure that cream pies will work out with liquid sweeteners — we think that the mixture will be too thin and not set up properly. If you'd like to experiment you could try by substituting in a small amount of liquid sugar, maybe about 10% to 15% of the total amount of sugar and do a bit of experimenting. For pecan pie, we've experimented with using maple syrup in place of some of the corn syrup and had good luck with that. You'd have to experiment with using molasses, again here we recommend only replacing a portion of the sugar (maybe about 25% to 50%) to start out and working from there. Best of luck and happy experimenting! Morgan@KAF

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