We love pecan pie – but living in Canada we have our own interpretation that is closer to our beloved butter tart with pecans thrown in… Now if you are looking for the very sweet modern day Southern pecan pie; this may disappoint. If however you are looking for a well balanced flavourful pie; this is it.
Serves 6 – 8
1 cup (250 mL) maple syrup
1 cup (250 mL / 225g) packed brown sugar
½ cup (125 mL) 35% cream
1 Tbsp (15 mL) cooking molasses
4 Tbsp (60 mL / 60g) butter, cut up
½ tsp (2 mL) Salt
6 large egg yolks
175g toasted pecans, some whole, some chopped
1 9″ unbaked deep dish pie shell
Pre heat oven to 450ºF (230ºC)
Heat maple syrup, brown sugar, cream, and molasses in saucepan over medium heat, stirring until the sugar dissolves. Remove from heat and allow to cool 5 minutes. Whisk butter and salt into syrup mixture until combined, then whisk in egg yolks.
Arrange pecans in the bottom of the pie shell. Pour sugar mixture over the pecans. Place pie in pre-heated oven and immediately reduce oven temperature to 325ºF (160ºC). Bake until filling is set and centre just wobbles slightly when pie is shaken, 50 to 60 minutes. Cool pie on rack, then refrigerate until set, about 2 hours.