Charlie's Wicked Pecan Pie

Name: How to cook Charlie's Wicked Pecan Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Charlie

Charlie's Wicked Pecan Pie

This is my adaptation of an America's Test Kitchen recipe. I've been making it for a few years, now my friends and family ask me to make it for them because it's so delicious. I hope you enjoy it as much as we do!

Ingredient

1 cup

Maple Syrup (Grade A Dark Amber)

1 1/4 cup

Packed Light Brown Sugar

1/2 cup

Heavy Cream

1 tsp

Molasses ( Regular or mild molasses tastes best )

4 tbsp

Unsalted Butter, cut into 1/2-inch pieces

1/2 tsp

salt

7 large

Egg Yolks, lightly beaten

1 1/2 cup

Toasted & Chopped Pecans

1 tsp

Vanilla Extract

(9-inch) unbaked pie shell, chilled in pie plate for 30 minutes

Cooking instructions

* Step 1

Make Filling: Adjust oven rack to lowest position and heat oven to 450°F. 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 5-10 minutes. Whisk butter, salt, and vanilla extract into syrup mixture until combined. Whisk in egg yolks until incorporated.

* Step 2

Bake Pie: Scatter toasted Pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325°F. 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 3 hours and up to 1 day. Bring to room temperature before serving.

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