Charlie's Wicked Pecan Pie

Charlie
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's Wicked Pecan Pie

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!

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Ingredients

  1. 1 cupMaple Syrup (Grade A Dark Amber)
  2. 1 1/4 cupPacked Light Brown Sugar
  3. 1/2 cupHeavy Cream
  4. 1 tspMolasses ( Regular or mild molasses tastes best )
  5. 4 tbspUnsalted Butter, cut into 1/2-inch pieces
  6. 1/2 tspsalt
  7. 7 largeEgg Yolks, lightly beaten
  8. 1 1/2 cup Toasted & Chopped Pecans
  9. 1 tspVanilla Extract
  10. 1(9-inch) unbaked pie shell, chilled in pie plate for 30 minutes

Cooking Instructions

  1. 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. 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.

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