Old Fashioned Pecan Pie

1 C Maple Syrup
1 C Packed Brown Sugar
½ C Heavy Cream
1 Tbsp Molasses
4 Tbsp Butter, cut into ½ inch pieces
½ tsp salt
6 large egg yolks, lightly beaten
1½ C toasted pecans
1 unbaked pie shell (Chill in pie plate for 30 minutes)

Toast pecan's in an open pan (cookie sheet) at 350° for about 7 minutes.  Be careful not to burn.  Allow to cool.
Heat Oven to 450°.
Heat sugar, syrup, cream and molasses in a heavy sauce pan over medium heat stirring occasionally until sugar dissolves, about 3 minutes.
Remove from heat and let cool 5 minutes.  Whisk butter and salt into syrup mixture until combined.  Whisk in egg yolks until incorporated.

Scatter pecans in pie shell.  Carefully pour filling over.  Place in Hot oven and immediately reduce oven temperature to 325°.  Bake until filling is set and center jiggles slightly when pie is gently shaken, 45 to 60 minutes.  Cool pie for 1 hour then refrigerate until set, about 3 hours and up to 1 day.  Bring to room temperature before serving.