Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, charlie's wicked pecan pie. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Charlie's Wicked Pecan Pie is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Charlie's Wicked Pecan Pie is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have charlie's wicked pecan pie using 10 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Charlie's Wicked Pecan Pie:

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

Instructions to make Charlie's Wicked Pecan Pie:

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.

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