Charlie's Wicked Pecan Pie
Charlie's Wicked Pecan Pie

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, charlie's wicked pecan pie. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Charlie's Wicked Pecan Pie is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Charlie's Wicked Pecan Pie is something which I have loved my whole life. They are nice and they look fantastic.

Bake Pie: Scatter toasted Pecans in pie shell. Charlie's Wicked Pecan Pie step by step. Whisk butter, salt, and vanilla extract into syrup mixture until combined. Charlie's Wicked Pecan Pie recipe by Charles Lock, is from The Ward Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have charlie's wicked pecan pie using 10 ingredients and 2 steps. Here is how you can achieve that.

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

Turn into deep dish pie plate. Spread onto bottom of unbaked crust. Steps Put a large pot of water on high heat, bring to a boil, salt the water to your liking. While the water is coming to a boil, turn your slow cooker on to LOW.

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.

Steps Put a large pot of water on high heat, bring to a boil, salt the water to your liking. While the water is coming to a boil, turn your slow cooker on to LOW. Into the slow cooker, add condensed cheddar cheese soup, water, milk, sour cream, eggs, salt, pepper, onion powder, roasted garlic powder, and mustard. It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet—exactly like the one here.

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