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!
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!
Cooking Instructions
- 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.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Charlotte's Famous Pecan Pie Charlotte's Famous Pecan Pie
The family asks for my pecan pie for the holidays every year. I change up the recipe once in a while; this is the most recent version. Charlotte Bailey -
-
Amazing Pecan Pie Amazing Pecan Pie
:chef. easy and beautiful! I like my pecans super toasty and left my pie in for 55 min. when I took it out it looked like it WAS breathing! cooled overnight and served on Thanksgiving. My family loved it!!! meg.wethington -
-
Texas Pecan Pie Texas Pecan Pie
I have no idea where I got this recipe from since I've had it for years, but it is definitely a family favorite request. yumalicious
More Recipes
Comments