Charlie's Wicked Pecan Pie

Name: Charlie's Wicked Pecan Pie
Cuisine: American
Ingredients: 1 cup Maple Syrup (Grade A Dark Amber); 1 1/4 cup Packed Light Brown Sugar; 1/2 cup Heavy Cream; 1 tsp Molasses ( Regular or mild molasses tastes best ); 4 tbsp Unsalted Butter, cut into 1/2-inch pieces; 1/2 tsp salt; 7 large Egg Yolks, lightly beaten; 1 1/2 cup Toasted & Chopped Pecans; 1 tsp Vanilla Extract; 1 (9-inch) unbaked pie shell, chilled in pie plate for 30 minutes

Charlie @cook_3204300

This is my adaptation of an America's Test Kitchen recipe. I've been making it for a few years, now my friends and family ask me to make it for them because it's so delicious. I hope you enjoy it as much as we do!

Charlie @cook_3204300

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Ingredients

1 cupMaple Syrup (Grade A Dark Amber)
1 1/4 cupPacked Light Brown Sugar
1/2 cupHeavy Cream
1 tspMolasses ( Regular or mild molasses tastes best )
4 tbspUnsalted Butter, cut into 1/2-inch pieces
1/2 tspsalt
7 largeEgg Yolks, lightly beaten
1 1/2 cup Toasted & Chopped Pecans
1 tspVanilla Extract
1(9-inch) unbaked pie shell, chilled in pie plate for 30 minutes

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Steps

1

Make Filling: Adjust oven rack to lowest position and heat oven to 450°F. 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 5-10 minutes. Whisk butter, salt, and vanilla extract into syrup mixture until combined. Whisk in egg yolks until incorporated.
2

Bake Pie: Scatter toasted Pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325°F. 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.