Maple Pecan Pie
Software (a.k.a. Ingredients)
- Software a.k.a. what you’ll need:
- 1 cup real maple syrup the good stuff—leave the pancake syrup out of this.
- 1 cup packed light brown sugar pack it tight like you’re storing a suitcase.
- 1/2 cup heavy cream the decadent kind.
- 1 tablespoon light molasses sticky magic.
- 4 tablespoons unsalted butter because butter makes everything better.
- 1/2 teaspoon salt just a pinch of balance.
- 6 large egg yolks save the whites for an omelet or a science experiment.
- 1 1/2 cups pecans toasted and chopped (more on that toasting part in a minute).
Procedure (a.k.a. The Magic)
- Instructions
- Step 1: Toast Those Pecans
- Preheat your oven to 450°F. Don’t question it—it’ll make sense later.
- Grab a skillet and heat it over medium-high heat. Toss in the pecans like they’re the stars of the show and stir frequently. You want them toasted, not burnt, so keep an eye (and nose) on them.
- Once they smell nutty and fabulous, let them cool slightly, then chop them up like you’re preparing them for the red carpet.
- Step 2: Egg Prep
- Separate your eggs like a pro and toss those yolks into a stainless steel bowl. Give them a light beating—they’re about to work hard.
- Step 3: The Syrupy Goodness
- In a medium saucepan, mix maple syrup, brown sugar, molasses, and heavy cream. Set it over medium-high heat and stir like your life depends on it until the sugar dissolves.
- Remove the pan from heat and let it cool for 5 minutes. Patience, my friend—this is key.
- Stir in the butter until it melts into gooey perfection, then add the salt for good measure.
- Step 4: Build the Pie
- Scatter the toasted, chopped pecans across the bottom of your pie crust like you’re laying the foundation of greatness.
- Slowly pour the syrup mixture into the beaten egg yolks, whisking constantly. This is your moment to avoid scrambled eggs—keep whisking!
- Pour the filling into the crust, then gently nudge the pecans around so they’re evenly distributed. They deserve equal attention, after all.
- Step 5: Bake It to Perfection
- Pop the pie into your preheated 450°F oven, but don’t leave it there for long! Immediately lower the temperature to 325°F—think of it as a pie temperature rollercoaster.
- Bake for 45 minutes or until the filling is set and the top is gloriously golden.
Notes
Final Thoughts
Let the pie cool a bit before slicing unless you want molten sugar lava (which, honestly, might be worth it). Serve it up, and watch everyone fall in love with your masterpiece. You’ve officially leveled up in the pie-making world!
Delicious Destinations:
