Instructions

Preheat your oven to 450°F. Don’t question it—it’ll make sense later.

Grab a skillet and heat it over medium-high heat. Toss in the pecans like they’re the stars of the show and stir frequently. You want them toasted, not burnt, so keep an eye (and nose) on them.

Once they smell nutty and fabulous, let them cool slightly, then chop them up like you’re preparing them for the red carpet.

Separate your eggs like a pro and toss those yolks into a stainless steel bowl. Give them a light beating—they’re about to work hard.

In a medium saucepan, mix maple syrup, brown sugar, molasses, and heavy cream. Set it over medium-high heat and stir like your life depends on it until the sugar dissolves.

Remove the pan from heat and let it cool for 5 minutes. Patience, my friend—this is key.

Stir in the butter until it melts into gooey perfection, then add the salt for good measure.

Scatter the toasted, chopped pecans across the bottom of your pie crust like you’re laying the foundation of greatness.

Slowly pour the syrup mixture into the beaten egg yolks, whisking constantly. This is your moment to avoid scrambled eggs—keep whisking!

Pour the filling into the crust, then gently nudge the pecans around so they’re evenly distributed. They deserve equal attention, after all.

Pop the pie into your preheated 450°F oven, but don’t leave it there for long! Immediately lower the temperature to 325°F—think of it as a pie temperature rollercoaster.

Bake for 45 minutes or until the filling is set and the top is gloriously golden.