1 Cup of maple syrup
1 Cup packed light brown sugar
1/2 Cup heavy cream
1 tablespoon molasses
4 tablespoons unsalted butter, cut inti 1/2 inc pieces
1/2 teaspoon Salt
6 large egg yolks, lightly beaten
1 1/2 cups toasted and chopped pecans
1 (9-inch) unbaked pie shell chilled in pie plate for 30 minutes
INSTRUCTIONS (serves 8-10)
Regular or mild molasses tastes best in this pie.
1. Make filling: Adjust the oven rack to lowest position and heat oven to 450 degrees. 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 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
2. Bake Pie: Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes minutes. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature b4 serving.