Last year, I baked and ate my first pecan pie despite the fact that my mom had made pecan pies for many Thanksgivings. And… I LOVED IT! However, I didn’t really like the recipe that I used. There was some difficulty with the pecans not rising to the surface. I also wanted to see if I could find a recipe that didn’t use corn syrup. Enter America’s Test Kitchen’s Old Fashioned Pecan Pie recipe. The combination of maple syrup, brown sugar, and a bit of molasses was a wonderful flavor profile. It was so much better than last year’s pie that I’m not sure I will try another recipe next year.
I do think I under-baked the pie slightly, though, which seemed to be a recurring theme for my Thanksgiving pies this year (in addition to lousy pie crust making). I took the pie out in between 45 and 50 minutes of baking as the top appeared to have set. However, I don’t think the filling was quite cooked yet. I will note that I did not follow the direction to refrigerate for ~3 hours, so I will try to do that next time.
PECAN PIE II
Based on recipes found here.
1 cup maple syrup
1 cup (200 g) light brown sugar
1/2 cup heavy cream
1 tbsp. molasses
4 tbsp. unsalted butter, cut into 1/2 inch pieces
1/2 tsp. salt
6 egg yolks, lightly beaten
1 1/2 cups toasted and chopped pecans
- Make pie crust. Preheat oven to 450 degrees, with oven rack placed at lowest position.
- Heat maple syrup, brown sugar, heavy cream, and molasses in a saucepan over medium heat until sugar dissolves, stirring occasionally (3 minutes). Remove from heat and let cool for 5 minutes.
- Whisk butter and salt into mixture until combined, then whisk in egg yolks until incorporated.
- Scatter pecans in the pie shell, then carefully cover with filling.
- Place pie in oven and immediately reduce temperature to 325 degrees. Bake until filling is set and center jiggles slightly (45-60 minutes). Cool pie for 1 hour, then refrigerate until set (~3 hours).