Charlie's Wicked Pecan Pie

• 1 cup Maple Syrup (Grade A Dark Amber)
• 1 1/4 cup Packed Light Brown Sugar
• 1/2 cup Heavy Cream
• 1 tsp Molasses ( Regular or mild molasses tastes best )
• 4 tbsp Unsalted Butter, cut into 1/2-inch pieces
• 1/2 tsp salt
• 7 large Egg Yolks, lightly beaten
• 1 1/2 cup Toasted & Chopped Pecans
• 1 tsp Vanilla Extract
• 1 (9-inch) unbaked pie shell, chilled in pie plate for 30 minutes

1. Make Filling: Adjust oven rack to lowest position and heat oven to 450F.
2. Heat sugar, syrup, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes.
3. Remove from heat and let cool 5-10 minutes.
4. Whisk butter, salt, and vanilla extract into syrup mixture until combined.
5. Whisk in egg yolks until incorporated.
6. Bake Pie: Scatter toasted Pecans in pie shell.
7. Carefully pour filling over.
8. Place pie in hot oven and immediately reduce oven temperature to 325F.
9. Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes.
10. Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day.
11. Bring to room temperature before serving.

maple syrup, brown sugar, heavy cream, molasses, butter, salt, egg yolks, pecans, vanilla, shell

Taken from cookpad.com/us/recipes/361713-charlies-wicked-pecan-pie (may not work)