PECAN PIE MAPLE AND MOLASSES

Pecan Pie 

Yield: 1 pie

Pie Crust

2 sticks butter (diced, cold)

1 cup flour

1 tablespoon salt

½ cup water (cold)

In a mixer fitted with a paddle combine all ingredients except for the water. Mix until mealy, once mealy slowly add water until combined. Portion into round portions and cool in refrigerator. Roll to 3mm (approx.1/4”). Chill before shaping. Line a cookie sheet with parchment paper. Shape in an 8” x 1” straight sided tart ring. Place  the shaped tart shell onto the lined cookie sheet. Bake shell at 350°F for approx. 35 minutes (with pie weights), or until lightly golden Filling

Filling

½ cup light brown sugar    

1 cup maple syrup

½ teaspoon salt

1 tablespoon molasses

1/3 cup cream

¼ cup egg yolks        

¼ stick butter

4 teaspoons bourbon

1/3 cup pecan halves

¼ cup pecan pieces, toasted

Ensure all ingredients are at room temp before mixing. Whisk together, light brown sugar, maple syrup, salt & molasses. Whisk in cream. Whisk in egg yolks. Whisk in butter (hot/melted) & bourbon. Pass through strainer.

Pie Assembly

Remove pie weights from baked pie crust (leave crust in ring). Add pecan pieces into pie shell. Add pecan halves on top. Pour your filling over the pecans till it fills the shell just about to the top. Bake 275°F 45-55 minutes, or until the center no longer jiggles.