Sistah-girl's yummy pie.

We (my sistah-girl and I) found this great recipe for Pecan Pie in the Cook’s Country magazine, and it doesn’t use corn syrup.  Who knew it would taste great and even better than the original.  I found that I could even have seconds without needing an insulin shot!! Here it is:

1 cup maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 tablespoon molasses
4 tablespoons unsalted butter, cut into 1/2 inch pieces
1/2 teaspoon salt
6 large egg yolks, lightly beaten
1 1/2 cups pecans, toasted and chopped
1 (9-inch) unbaked pie shell chilled in pie shell for 30 minutes

Adjust oven rack to lower position and heat oven to 450 degrees.

Filling: Heat syrup, sugar, cream and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes.  Remove from heat and let cool 5 minutes.  Whisk butter and salt into syrup mixture until combined.  Temper egg yolks into mixture, mix until incorporated.

Bake Pie: Scatter pecans in pie shell.  Carefully pour filling over.  Place pie in hot oven immediately reduce oven temp to 325 degrees.  Bake until filling is set and center jiggles slightly when pie is gently shaken 45-60 minutes.  Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day.  Bring to room temp before serving.