1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 tbsp. molasses
4 tbsp. unsalted butter, cut into 1/2-inch pieces
1/2 tsp. salt
6 large egg yolks, lightly beaten
1 1/2 cups toasted and chopped pecans
1 9" unbaked pie shell, chilled in pie plate for 30 mins
- Make Filling: Adjust oven rack to lowest position and heat oven to 450°. Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stir occasionally, until sugar dissolves, about 3 mins. Remove from heat and let cool for 5 mins. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
- Bake Pie: Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot over and immediately reduce oven temperature to 325°. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45-60 mins. Cool pie on rack for 1 hour, then refrigetate until set, about 3 hours and up to 1 day. Bring to room temperature before serving.