Cane Syrup Pecan Pie
If you like regular pecan pie made with corn syrup, wait until you taste old-fashioned pecan pie made with cane syrup—the difference is astonishing!
Ingredients
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Time
50 m
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6 - 8 slices servings
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Cals
210.4 per serving cals
- one 9-inch pie shell
- 1/3 cup butter
- 1/2 teaspoon salt
- 1 cup pure cane syrup
- 1 cup brown sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons rum or bourbon
- 1/2 cup chopped pecans
- 1 cup pecan halves
Directions
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Preheat the oven to 450°F. Bake the pie shell for 5 minutes. Set aside. Decrease the oven temperature to 375°F. In a saucepan over low heat, melt the butter, salt, cane syrup, and brown sugar, stirring together until smooth, about 5 minutes. Transfer to a mixer bowl and allow to cool thoroughly (so the eggs don't cook in the next step). Add the eggs, vanilla, and rum and beat for 10 minutes at medium-high until fluffy smooth. Add the chopped pecans and pulse a few times until well mixed. Pour the filling into the pie shell and arrange the pecan halves over the top. Bake for 50 minutes. Cool on a pie rack until well set before slicing.