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old-fashioned pecan pie

(2 ratings)
gail0925 avatar
Recipe by
Gail Springsteen
@gail0925
Waupaca, WI

This is a recipe for pecan pie from the days before Karo Syrup was invented. The natural flavor of the maple syrup in this makes it a true pleasure without the over-the-top sweetness. This will be our pecan pie recipe from now on. I hope you enjoy it as well!

(2 ratings)
yield 8 -10 (makes one 9-inch pie)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For old-fashioned pecan pie

  • 1 c
    pure maple syrup
  • 1 c
    packed light brown sugar
  • 1/2 c
    heavy cream
  • 1 Tbsp
    molasses (i used mild, regular is okay too)
  • 4 Tbsp
    unsalted butter, cut into 1/2-inch pieces
  • 1/2 tsp
    salt
  • 6 lg
    egg yolks, slightly beaten
  • 1 1/2 c
    pecans, toasted and chopped
  • 1
    9-inch unbaked pie shell, chilled in plate for 30 minutes

How To Make old-fashioned pecan pie

  • 1
    MAKE FILLING: 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 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.
  • 2
    BAKE PIE: 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). You may want to bake your pie on a preheated, rimmed cookie sheet to protect the oven from spills.
  • 3
    Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to one day. Bring to room temperature before serving. We didn't, though (because we forgot!), and it was still great!
  • 4
    TOASTING PECANS: It's worth the little extra time, because they are much more flavorful and crisp. Just put your pecans in a dry skillet over medium heat. I move them around a little; but don't walk away from the pan. It takes about 3-5 minutes, but when you start to smell the nuts, they're done!
  • 5
    A little extra treat for the grownups-- BOURBON WHIPPED CREAM: 1 cup heavy cream 2 tablespoons bourbon 1 1/2 tablespoons light brown sugar 1/2 teaspoon vanilla extract With electric mixer on medium speed, beat ingredients until stiff peaks form, about 2 minutes. You can refrigerate this for about 4 hours.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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