Easiest Way to Cook Delicious Charlie's Wicked Pecan Pie

Charlie's Wicked Pecan Pie. New Orleans native Charlie Andrews demonstrates on how to make his delicious Pecan Pie from scratch. Pecan pie is easier than you think. The Pioneer Woman shows you how with this delicious and simple pecan pie recipe.

There's no corn syrup in this recipe. Whether it's a traditional Southern recipe or a twist with chocolate or bourbon, pecan pie is that sticky-sweet dessert everyone loves to eat around Thanksgiving and Kentucky Derby day. and any other time of the year, really. Don't be deterred by the length of this recipe — it takes some time, but each component is simple. You can cook Charlie's Wicked Pecan Pie using 10 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Charlie's Wicked Pecan Pie

1. It's of Maple Syrup (Grade A Dark Amber).
2. It's of Packed Light Brown Sugar.
3. Prepare of Heavy Cream.
4. It's of Molasses ( Regular or mild molasses tastes best ).
5. It's of Unsalted Butter, cut into 1/2-inch pieces.
6. You need of salt.
7. Prepare of Egg Yolks, lightly beaten.
8. Prepare of Toasted & Chopped Pecans.
9. Prepare of Vanilla Extract.
10. You need of (9-inch) unbaked pie shell, chilled in pie plate for 30 minutes.

Pecan Pie is an American creation because the nut itself is native to North America. For a long time, pecans grew along areas watered by the Mississippi River, spreading a bit to the east into Alabama. Following the Civil War, commercial developers brought in a few varieties of pecans to grow in Georgia. This comforting pecan pie is gooey, crunchy, caramel-y, and full of flavor.

Charlie's Wicked Pecan Pie instructions

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

It's a classic, around the holidays and always. Serve it with whipped It's made of an all-butter dough and a sweet, creamy, caramel-y filling. It's basically candy with a crust, like a good old-fashioned pecan pie should be. The South lends sweetened inspiration for these classic pies. Pecan pie was a dessert originating from the planet Earth.