Old Fashioned Pecan Pie

 Based on the recipe from Cooks Country (subscription required)

NOTES

1. Allow total of 4 hours to cool, plus time to reach room temp

2. ATK recommends Pyrex pie plate because it conducts well.

3. Have in mind what to with the reserved egg whites.

4. Pre-form and chill bottom pie crust. The crust recipe Liz uses is elsewhere on this blog.

5. Toast the pecans before chopping.

6. It's easier to separate eggs when they are cold. 

INGREDIENTS (excluding pie crust)

1 cup maple syrup

1 cup packed light brown sugar

1/2 cup heavy cream

1 Tbl molasses (mild)

4 Tbl unsalted butter

1/2 tsp salt

6 large egg yolks

1-1/2 cups pecans

9" pie plate

PREPARATION

1. Make your pie crust, roll it out, put it in the pie dish, and chill for about 30 mins

2. Chop the toasted pecans coarsely; set aside. 

3. Cut the butter into 1/2" pieces; set aside.

4. In a saucepan over medium heat, combine syrup, brown sugar, cream, and molasses; stir for about 3 minutes or until the sugar dissolves. Omit the salt for now.

5. Remove from heat and cool 5 minutes. 

6. While mixture is cooling, set oven to 450 and place rack on lowest position, making certain the pie plate can sit on it.

7. Whisk into the cooling mixture the pieces of butter and the salt until combined.

8. Whisk in egg yolks until incorporated.

9. Remove chilled pie shell and scatter pecans onto it. 

10. Pour prepared filling over the pecans.

11. Place in preheated oven and immediately lower the temperature to 325.

12. Bake about 45-60 mins, until the center of the pie is still jiggly when shaken.

13. Cool on cooling rack for an hour before cooling in the fridge for at least 3 hours. 

14. If possible, bring to room temp before serving and serve with whipped cream.