Old-Fashioned Pecan Pie

By kctchr

Inspired by Louise Piper's winning pie at the 2011 Iowa State Fair.

Ingredients

• 1 recipe unbaked Perfect Pie Crust
• 1 cup(s) maple syrup
• 1 cup(s) light brown sugar
• 1/2 cup(s) heavy whipping cream
• 1 tablespoon(s) molasses
• 4 tablespoon(s) butter, cubed
• 1/2 teaspoon(s) salt
• 6 large egg yolks
• 2 cup(s) pecan halves, lightly toasted

Details

Servings 10
Preparation time 25mins
Cooking time 60mins
Adapted from countryliving.com

Preparation

Step 1

Roll out half the dough (one disk) on a lightly floured sheet of parchment paper to 1/4-inch thickness (about a 12-inch circle). Fit into a 9-inch pie plate, crimping edges as desired. Refrig­erate for 30 minutes to 1 hour.

Preheat oven to 425 degrees F.

Combine maple syrup and next 3 ingredients in a 3 1/2-quart sauce-pan. Cook over medium heat, stirring often, until sugar dissolves, about 3 minutes. Remove from heat; let cool 5 minutes. Whisk in butter and salt. Whisk in egg yolks.

Spread pecans evenly in prepared crust. Carefully pour syrup mixture over pecans.

Place in preheated oven and reduce heat to 325 degrees F. Bake for 45 to 50 minutes or just until filling is set and center jiggles slightly when gently shaken.

Cool completely on a wire rack.