1, Dec 2013
Pecan Pie

I’ve been craving pecan pie, and thanksgiving was the perfect excuse to make one. The last time I made a pecan pie, it involved a whole lot of corn syrup. I wanted to skip the corn syrup, so I looked around for recipes and ended up finding this one. It came out great! Next time, I’d like to cut the sweetness a little and add a little more salt. Or maybe bacon


1 c maple syrup
1 c packed light brown sugar
1/2 c heavy cream
1 tbsp molasses
4 tbsp unsalted butter, cut into 1/2″ pieces
6 egg yolks
1/2 tsp salt
1 1/2 c toasted and chopped pecans, plus another 1/2 c toasted and unchopped
9″ pie crust


Preheat oven to 450. 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. Scatter chopped pecans in pie crust. Pour filling over, then top decoratively with whole pecans.

Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until center jiggles slightly when shaken, 45-60 min. Cool on rack for 1 hour, then refrigerate. Serve at room temperature.