Old Fashioned Pecan Pie

OK, I’m straying again. But this was just too good not to share.

Over the last 40 or 50 years I thought I was eating pecan pie. You would pick up a bottle of Kayro Corn Syrup and some pecans along with other ingredients that were printed on the bottle and you were all set to make pecan pie. Right? Wrong! Pecan pie was made long before Kayro Corn Syrup came on the market and our great grandparents made delicious pecan pie without Kayro Corn Syrup. Some marketing genius in the late 1800’s sold us all a bill of goods that made pecan pie synonymous with Kayro Corn Syrup and we have been making it that way ever since.

Well, the cooking geniuses over at America’s Test Kitchen revamped a pecan pie recipe using ingredients available before the introduction of corn syrup. And they hit the nail right on the head. Once you try this version of pecan pie, I promise, you will not go back to corn syrup again. This pecan pie has just so much more flavor it hurts the mouth! In a good way! One secret they use is to lightly toast the pecan pieces for about 5 minutes in a 400 degree oven. That along with the other ingredients make this pecan pie a true winner. Add some whipped cream or vanilla ice cream and your set. Give it a try, you will not be sorry.

Old Fashioned Pecan Pie

  • 1 cup 100% pure maple syrup
  • 1 cup light brown sugar, firmly packed
  • 1/2 cup heavy cream
  • 1 tablespoon molasses
  • 4 tablespoons  unsalted butter cut into 1/2″ pieces
  • 1/2 teaspoon salt
  • 6 large egg yolks, lightly beaten
  • 1 1/2 cups toasted and roughly chopped pecans
  • 1  9″ deep dish pie shell, unbaked

Adjust the oven rack to the lowest position. Pre-heat the oven to 400 degrees.

In a medium sauce pan, heat over medium flame the sugar, maple syrup, cream and molasses until the sugar dissolves, stirring well.  Remove from the heat and allow to cool for 5 minutes. Whisk in the cold butter (this will also help cool the mixture) and add the salt. Stir till all the butter is dissolved. Next whisk in the egg yolks.

Scatter the pecan pieces on the bottom of the pie shell. Pour in the filling. Place on the lower rack of the oven and immediately reduce the temperature to 325 degrees. Bake for 50- 60 minutes. The pie is done when the filling wiggles slightly when you shake it.

This is very important! Allow to cool for one hour. Place in refrigerator for 3 hours to set. Serve at room temperature.

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About Peter Bocchieri

Peter was born and raised in Brooklyn, NY and is a second generation Italian-American. He has a degree in Journalism from Long Island University and is an avid photographer, gardener and pet owner. When Peter is not out selling, he is relaxing at his Rockland County home and cooking for his sons, Michael and Joseph, family and friends. Peter's passion for food was inspired by his Mother's and Grandmother's cooking, but at the age of 10 Peter felt he could do it better himself, so he did.
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2 Responses to Old Fashioned Pecan Pie

  1. marianna ricci-wilson says:

    down here in the south every lady who cooks has her favorite pecan pie recipe. to the southerners, eating pecan pie is a religious experience. i’m a transplanted californian & never did hook up to the pecan pie mania. i have tasted it but have always found it too sweet, rich & cloying. i have quit trying to like it. last xmas, everywhere i went, there was at least 1 or 2 pecan pies in the refreshment table. perhaps it’s b/c i’m not a sweet freak…i like simple desserts like pumpkin pie, any fruit pie, custard pie & kemon pie, etc. mrw

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