This is a really creamy, rich dessert  that has many different textures and flavors. I recommend that you use a traditional pie pan rather than the baking pan you see me use in the video. This same pie can be made with other nuts as well such as almonds, walnuts, or cashews. If you would like a healthier version of this dish or you want to use full eggs rather than egg yolks, substitute the cream and egg yolks for 2 whole eggs and a third of a cup of cream. If you don’t want to use a blender, then you can mix he dough in a bowl with a fork or a pastry blender and follow the same directions.

The recipe comes from Cook’s Country “Blue Ribbon Desserts”

Crust

-1 1/4 cup of flour

-1 Tablespoon of sugar

-1/2 Teaspoon of salt

-1/2 cup of Cold Butter cup up into small pieces. It is best to cut up the butter when it is fridge temperature and then freeze it in the freezer.

-About 4 Tablespoons of Ice Water

Pie filling

-1 cup of Brown Sugar

-1 cup of Maple Syrup

-1 Tablespoon of Molasses

-1/2 Cup of Heavy Cream (You can also use whole milk)

-1/2 cup of room temperature butter

-1/2 Teaspoon of Salt

-1 1/3 Cup of chopped Pecans

-2/3 Cup of Whole Pecans

-6 Egg yolks (See note above if you prefer to not use egg yolks)

1. Blend the dry ingredients for the crust, then add in the butter. Pulse until the butter is in pea sized pieces. See not above if you don’t have a food processor or blender.
2. Add the ice cold water in table spoon at a time until the crust will form a ball when you press some of the dough together in your hand. The dough should look crumbly inside when you blend it but if it stick together, it is ready. Refrigerate the dough for 1 hour.
3. For the filling mix the maple syrup and brown sugar in a saucepan. Once fully mixed together, add in the molasses and heavy cream or milk. Bring to a boil and boil  for 3 minutes. Meanwhile roll  out the dough and press it into the pie shell.
4. Pour the hot caramel mix over the butter and mix  until the butter is melted. Let rest in a cold environment for 5 minutes. It should no longer feel hot.
5. Mix in the egg yolks or whole eggs and salt until fully incorporated. Stir in chopped pecans and pour into prepared pie shell.Top with the whole pecans to make the pie look pretty.
6. Put in a preheated 450 degree oven. As soon as you put the pie in, decrease the oven temperature to 325 Degrees. Bake for 45-60 min. The crust should look browned and the pie filling should very slightly jiggle when the pan is shook.