Pecan Pie
The holidays just wouldn’t be the holidays without the wonderful pies. My favorite is Pecan Pie, and I have had, through the years, a myriad of recipes for them. Here is my favorite. It comes from a WONDERFUL cooking magazine called Cook’s Country. If you love to cook, and you like recipes that are easy, but well done, I highly recommend you get a subscription to this delectable cooking magazine.
Old-Fashioned Pecan Pie
1 - C maple syrup
1 – C packed light brown sugar
1/2 – C heavy cream
1 – T molasses
4 – T unsalted butter, cut into 1/2-inch pieces
1/2 – t salt
6 large egg yolks, lightly beaten
1 1/2 – C pecans, toasted and chopped
1 – 9-inch unbaked pie shell, chilled in pie plate for 30 min.
Make Filling – Adjust oven rack to lowest position and heat oven to 450 degrees. Heat syrup, sugar, cream, and molasses in saucepan over med. heat, stirring occasionally, until sugar dissolves, about 3 min. Remove from heat and let cool 5 min. Whisk butter and salt into syrup mix until combined. Whisk in egg yolks until incorporated.
Bake Pie – Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temp. to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 min. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temp. before serving.
