Old-Fashioned Pecan Pie (ATK)

By hmp13

Ingredients

• 1 cup maple syrup
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1 tablespoon molasses
• 4 tablespoons butter, cut into 1/2 inch pieces
• 1/2 teaspoon salt
• 6 large egg yolks, lightly beaten
• 1 1/2 cups pecans, toasted and chopped
• 1 (9-inch) unbaked pie shell, chilled in pie plate for 30 minutes
• Bourbon Whipped Cream
• Although any style of whiskey will work here, we like the smokiness of bourbon.
• 1 cup heavy cream
• 2 tablespoons bourbon
• 1 1/2 tablespoons light brown sugar
• 1/2 teaspoon vanilla

Preparation

Step 1

Adjust oven rack to lowest position and heat oven to 450 degrees. Heat syrup, sugar, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.

Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature before serving.