Great Grandma's Pecan Pie

1 10-inch Eckert’s unbaked frozen pie shell

1 cup maple syrup

1 cup brown sugar

½ cup heavy cream

1 Tbs. Eckert’s Sorghum Molasses

4 Tbs. unsalted butter, cut into 8 pieces

½ tsp. salt

6 large egg yolks, beaten

1 ½ cup pecans

Preheat oven to 325 degrees. Place pie shell on counter to thaw while preparing filling. Toast pecans in a large skillet for 3-5 minutes stirring often.

In a small saucepan, heat syrup, sugar, cream and molasses over medium heat. Stir for 3-5 minutes or until sugar dissolves. Remove from heat and allow to cool for 10 minutes.

Off the heat, whisk in butter and salt, stir until butter is melted. Whisk in eggs.

Place pecans in pie shell. Pour filling mixture on top (pecans will rise during baking). Bake 55-60 minutes or until center is set. Cool 1 hour. Refrigerate if not serving immediately. Remove pie from refrigerator for 1 hour prior to serving.

If you’d rather let them do the baking, you can place an order for the pie at or stop by their country store in Belleville.