Pecan Pie

1 c. maple syrup

1 c. packed light brown sugar

1/2 c. heavy cream

1 T. mild molasses

4 T. unsalted butter, cut into 1/2-inch pieces

1/2 tsp. salt

6 large egg yolks, lightly beaten

1 1/2 c. pecans

1 (9-inch) unbaked pie shell

Put the pie shell in the refrigerator to chill for at least 30 minutes.  Toast the pecans in the oven at 200 degrees for 10 minutes then chop.  Adjust the oven rack to the lowest position and heat the oven to 450 degrees.

Heat the syrup, sugar, cream and molasses in a saucepan over medium heat, stirring occasionally, until the sugar dissolves, about 3 minutes.  Remove from heat the let cool for 5 minutes.  Whisk the butter and salt into the syrup mixture until combined.  Then whisk in the egg yolks until combined.

Scatter the chopped pecans in the pie shell then pour in the filling over the pecans.  Place the pie in the oven and reduce the oven temperature to 325 degrees.  Bake until the filling is set and the center jiggles slightly when the pie is shaken, 45 to 60 minutes.  Cool the pie on a rack for 1 hour, then refrigerate at least 3 hours and up to 1 day.  Bring to room temperature before serving.