Maple Pecan Pie
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).)
Instructions
- 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.