Another goodie recipe to share

A Different Pecan Pie

Well, this is really a different kind of pecan pie, I really miss that old pecan tree at the house in Point Blank.
This pie is very very sweet, it will easily serve 10 people even though it is only a 9" pie.

1 cup  pure maple syrup
1 cup brown sugar
1/2 cup heavy cream
4 Tablespoons cold butter
1/2 teaspoon salt
6 large egg yolks
1 1/2 cups toasted pecans
9" pie shell, unbaked*

Make your pie crust using your favorite recipe, put in 9" Pyrex pie pan and refrigerate until ready to use.  Preheat oven to 450 degrees. (I know this seems very hot but you will turn it down) *By keeping your pie crust in the refrigerator while you are making your filling your crust will be much more flaky.

Bring the syrup, brown sugar, salt and cream to a simmer and cook for 3 minutes.  Take off heat and cool for 5 minutes, stir in butter until it melts.  Slowly stir in yolks, tempering them if necessary but the syrup mixture should be cool enough that this shouldn't be necessary.  Sprinkle toasted pecans into pie shell and pour syrup-egg mixture over the nuts and place in a 450 degree oven and immediately turn it down to 350 degrees,  Cook for 50 minutes or until the filling barely shakes, it will finish cooking after you take it out of the oven.  Cool for 1 hour then refrigerate.  Bring to room temp before serving.  Serve with Bourbon Whipped Cream or vanilla ice cream.