Mrs. Gus gets up at 4:00 every morning to bake the pies for her husband's restaurant. In the winter and spring when fresh local fruit is unavailable, Mrs. Gus gets creative with non-fruit options. In the real world this is a variation on the pie my sister-in-law, Maria Kent, makes every other Thanksgiving for the big Carito family gatherings. Though it seems like there are a thousand dessert offerings available at that feast, I always go for this one.
Serves 8 to 10
Roll out dough into a 9-inch pie plate. Refrigerate for 30 minutes to an hour.
Preheat oven to 350 degrees (F).
Toast the pecan halves by spreading them on a baking tray and baking them for 8 - 10 minutes. Allow them to cool.
Preheat oven to 425 degrees (F).
Combine maple syrup, light brown sugar, whipping cream, and molasses in a sauce pot. Cook over medium heat, stirring until sugar dissolves, about 3 minutes. Remove from heat. Let cool 5 minutes. Whisk in butter, salt, cardamom, cinnamon, and nutmeg. Whisk in egg yolks.
Spread pecans evenly over the crust. Pour syrup mixture over pecans.
Place in preheated oven and reduce heat to 325 degrees (F). Bake for 45 to 50 minutes until filling is set and center giggles slighty when gently shaken.
Cool completely on a wire rack.
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