When the holidays come around pecan pie is a staple. Except most people make the wrong kind. Nothing worse than a pecan pie made with corn syrup. Mushy, flavorless mess. This is a corn syrup free recipe full of flavor. The key ingredients? 100% maple syrup, molasses, toasted pecans, and a whisky! Just say no to corn syrup.
Note: This recipe can be halved for an 8 inch pie pan with pastry crust as well, I just prefer it deep dish and with graham cracker crust.
Graham Cracker Crust:
- 4 cups of graham crackers (1 box)
- 2/3 cup sugar
- 12 tbsp butter melted
- 1 tsp salt
- 10 inch springform pan
Pulse graham crackers in processor until sand-like. Add sugar, butter, and salt. Mix well and press into 10 inch spring form pan. Bake at 325˙ for 10 mins. Set aside.
- 2 cups dark brown sugar
- 2 cups pure maple syrup
- 1 cup heavy whipping cream
- 2 tbsp molasses
- 8 tbsp butter
- 1 tsp salt
- 12 egg yolks
- couple tablespoons of whisky or bourbon
- 24oz pecans
Combine the brown sugar, syrup, cream, and molasses in a saucepan on medium heat. Stir well until sugar is dissolved. Let it cool for 5 mins. Combine butter and salt to syrup mixture.
Slowly combine egg yolks to syrup mixture. Make sure the syrup mixture isn’t too warm or the eggs will clump.
Add the whisky or whatever poison you prefer. Have a drink while you’re at it.
Toast chopped pecans for about 10 mins in the oven at 325˙F then place in crust. Do not skip this step. Toasting the pecans makes a great difference in the crisp and crunch of the pecans and brings out a better flavor.
Pour filling over pecans.
Bake at 325˙F for 1 hour to 1 hour and 20 mins. Let it cool for a couple hours before serving.