Old-Fashioned Pecan Pie

By DreiFromBK

Ingredients

• 1 cup maple syrup
• 1 cup packed light brown sugar
• 1/2 cup heavy cream
• 1 tablespoon molasses
• 4 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1/2 teaspoon Salt
• 6 large egg yolks, lightly beaten
• 1 1/2 cups toasted and chopped pecans
• 1 (9-inch) unbaked pie shell (see note), chilled in pie plate for 30 minutes

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

To ensure the bottom crust was crisp and golden brown, we started the pie at a high temperature and then dropped it down to finish cooking. Our crust was perfect, but the filling left something to be desired. A last-minute addition of cream yielded a welcome custardy transformation to the filling. This also made the filling looser; a problem easily solved by adding extra egg yolks.



1. Make Filling:

Adjust oven rack to lowest position and heat oven to 450 degrees. Heat sugar, syrup, 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.

2. Bake Pie :

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.