1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 Tbs molasses (NOT blackstrap)
4 tbs unsalted butter, cut up
1/2 tsp salt
6 large egg yolks, lightly beaten
1 1/2 cups pecans, toasted and chopped (toasting=optional)
1 9-inch unbaked pie shell, whatever crust recipe you desire, chilled in pie plate for 30 minutes
Adjust oven rack to lowest position, heat oven to 450
Heat syrup , sugar, cream, molasses in saucepan over med heat, stirring occasionally until sugar dissolves. Remove from heat, cool 5mins.
Whisk in butter and salt until butter is melted and combined.
Whisk in egg yolks until incorporated.
Assemble Pie and bake:
Scatter pecans in pie shell. Carefully pour filling over.
Place pie in hot oven. IMMEDIATELY reduce heat to 325.
Bake until filling is set and center jiggles slightly -- 45 to 60 minutes.
Cool pie on rack 1 hour, refrigerate until set (at least 3 hours, up to 1 day)
Bring to room temperature before serving.
THey suggest that if you use dark brown sugar, you omit the molasses. I did this, and it was tasty. I used Dark Amber maple syrup from the university store (harvested by forestry classes in the University Forests). I did an all-butter crust since one of my guests was a vegetarian. I also didn't chop the nuts since I like the look of whole pecans in my pies.
dp has made this pie twice this week and it is the BEST EVER!! he always makes amazing pecan pie but this is infinitely more phenomenal... thanks for posting the recipe!
dp has made this pie twice this week and it is the BEST EVER!! he always makes amazing pecan pie but this is infinitely more phenomenal... thanks for posting the recipe! oops...my message was in the quote...