Charlie's Wicked Pecan Pie
Charlie's Wicked Pecan Pie

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, charlie's wicked pecan pie. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Charlie's Wicked Pecan Pie is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Charlie's Wicked Pecan Pie is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook charlie's wicked pecan pie using 10 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Charlie's Wicked Pecan Pie:
  1. Make ready 1 cup Maple Syrup (Grade A Dark Amber)
  2. Prepare 1 1/4 cup Packed Light Brown Sugar
  3. Make ready 1/2 cup Heavy Cream
  4. Make ready 1 tsp Molasses ( Regular or mild molasses tastes best )
  5. Prepare 4 tbsp Unsalted Butter, cut into 1/2-inch pieces
  6. Make ready 1/2 tsp salt
  7. Make ready 7 large Egg Yolks, lightly beaten
  8. Make ready 1 1/2 cup Toasted & Chopped Pecans
  9. Make ready 1 tsp Vanilla Extract
  10. Prepare 1 (9-inch) unbaked pie shell, chilled in pie plate for 30 minutes
Steps to make Charlie's Wicked Pecan Pie:
  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.
  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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