I have never been a huge fan of pecan pies. Always too sweet for me. And even before I became more concerned with my health, something about basically eating straight corn syrup just seemed wrong. So when everyone else called dibs on all the standard pies for Christmas one year, I decided to try this one. Now, I am a pecan pie addict!
I used the maple syrup we made and substituted sorghum we bought locally for the molasses. And you MUST toast the pecans. It brings out the flavor so much more than just plain. Just be carefully and watch them. I set a timer for 5 minutes and keep resetting until they are done. It is VERY easy to go from toasted to burned. I speak from experience.
Cook’s Illustrated has a great pie crust recipe I have in another post. However, if you don’t want to make your own, they recommend the Pillsbury refrigerated crust over the frozen.
Old-Fashioned Pecan Pie
Recipe from Cook’s Country
1 Cup Maple Syrup
1 Cup packed light brown sugar
½ Cup heavy cream
1 Tablespoon Molasses (or sorghum)
4 Tablespoons unsalted butter (cut into ½ in. pieces) (I use salted and reduce the salt to 1/4 tsp)
½ teaspoon salt
6 large egg yolks, lightly beaten
1 ½ Cups pecans, toasted and chopped
1 – 9-inch unbaked pie shell,
chilled in pie plate for 30 minutes
Adjust oven rack to lowest position and heat oven to 450 degrees.
Heat syrup, sugar, cream and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about three minutes.
Remove from heat and let cool 5 minutes.
Whisk butter and salt into syrup mixture until combined.
Whisk in egg yolks until incorporated.
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. Cool pie on rack for 1 hour, then refrigerate until set, about three hours and up to one day. Bring to room temperature before serving.