Maple Syrup Pecan Pie

Ingredients

• 1 pie crust (store-bought or homemade)
• 1 1/2 cups pecans
• 1 cup maple syrup
• 1 cup light brown sugar (packed)
• 1/2 cup heavy cream
• 1 tbsp dark molasses
• 4 tbsp butter (cut into 1/2 inch pieces)
• 1/2 tsp kosher salt
• 6 egg yolks (lightly beaten)

Instructions

1. 1

   --- Prepare Pie Crust ---

2. 2

   Roll your dough on a lightly floured surface into a 12-inch circle that is about ⅛-inch thick.

3. 3

   Gently fold the pie crust in half, then in half again to form a rough triangle shape (think pizza slice). Pick up the folded dough and place the point in the center of a 9 inch pie dish. Unfold the crust to cover the dish, leaving a 1-inch overhang on all sides.

4. 4

   Gently press the dough into the pan, trim the overhang to about a ½-inch on all sides, and use the overhang to form a crimped edge if desired. Refrigerate uncovered until firm, about 1 hour.

5. 5

   --- Toast Pecans ---

6. 6

   Place an oven rack in the lowest position and place an empty sheet pan on the rack. Close the oven and preheat to 350°F.

7. 7

   Once hot, add the pecans and toast for 3-5 minutes, stirring once or twice throughout. Pecans should be fragrant, but not burned. Remove from the sheet pan and chop roughly.

8. 8

   Place the empty sheet pan back in the oven. Increase the oven temperature to 425°F.

9. 9

   --- Make Pecan Pie Filling ---

10. 10

    In a medium saucepan, combine the maple syrup, brown sugar, heavy cream, and molasses over medium heat. Cook, stirring often, until sugar is dissolved, about 3-4 minutes.

11. 11

    Remove from the heat and cool for 5 minutes. Then whisk in the butter and salt. Last, add the egg yolks and whisk until smooth.

12. 12

    --- Assemble and Bake ---

13. 13

    Remove the pie shell from the fridge and sprinkle the chopped pecans evenly on the bottom. Pour the filling over the pecans.

14. 14

    Immediately place the pie on the sheet pan in the oven on the lowest rack. Close the oven and immediately reduce the temperature to 325°F.

15. 15

    Bake for 45-60 minutes, or until the filling is set and the center jiggles just slightly when shaken.

16. 16

    Remove pie from oven and cool on a wire rack for 1 hour. Then refrigerate for at least 3 hours. Before serving, bring pie to room temperature and top with whipped cream.