Old Fashioned Pecan Pie for D

My Pecan Pie comes from Cook’s Country – have you seen their shows on Create channel? Their website requires sign in so I am just retyping it here for you.

1 cup maple syrup
1 cup packed lt brown sugar
1/2 cup heavy cream
1 Tblsp molasses
4 Tblsp unsalted butter cut into pieces
1/2 tsp salt
6 egg yolks, ltly beaten
1 1/2 cup toasted chopped pecans
1 unbaked pie crust, preferably glass plate, chill in fridge 30 minutes prior to filling with filling

1. toast pecans in 350 degree oven for 5 minutes or so or whichever way you do it, then chop.
2. Adjust rack to the lowest position of the oven and preheat to 450 degrees.
3. In saucepan, heat syrup, sugar, cream, molasses on medium heat, ~3 min til dissolved, stir often,
4. Take off heat for abt 5 minutes to cool slightly, then whisk in salt and eggs gently, a little at a time till incorporated.
5.Scatter pecans in chilled pie shell and then pour the filling over carefully.
6. Place in lowest rack of oven, shut the door and then lower temp to 325 degrees.
7. Check 45-60 minutes later to see if center jiggles slightly when gently shaken.
8. Cool pie 1 hour.
9. continue to cool 3 hours in the fridge.
10. Bring to room temperature before serving.
11. Make real whipped cream or not, but whisk in a tsp of bourbon into it!  Mmmmmm

Enjoy, do know this is from my cryptic notes I brought on my trip to see family!!

4 thoughts on “Old Fashioned Pecan Pie for D

  1. When I was a kid we had a pecan tree in our backyard and all the pecans we could eat all the year round (even after the tree died it was several years before my parents went through all the bags still hanging in the garage). My Grandma would make pecan pies for all the holidays. And she made them with all the fat and eggs and OMG were they ever rich but so utterly delicious. I have not tried to make a vegan pecan pie because I’m afraid it would interfere with the memory of my Grandma’s pie since a vegan version will not taste remotely the same.

  2. My pecan pie recipe does not have cream; it’s an old southern “Karo pecan pie” recipe from my grandmother. We don’t put whipped cream on top, either.

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