Cane Syrup Pecan Pie
A rich and decadent Southern-style pecan pie made with pure cane syrup, brown sugar, and a generous amount of pecans. Enhanced with rum or bourbon for extra flavor, this pie features both chopped pecans in the filling and beautiful pecan halves arranged on top.
Ingredients
- •1 whole pie shell
- •⅓ cup butter
- •½ teaspoon salt
- •1 cup pure cane syrup
- •1 cup brown sugar
- •3 whole eggs
- •1 teaspoon vanilla extract
- •2½ tablespoons rum or bourbon
- •½ cup chopped pecans
- •1 cup pecan halves
Cooking Instructions
- 1.
Preheat the oven to 450°F. Bake the pie shell for 5 minutes. Set aside. Decrease the oven temperature to 375°F.
5 min
- 2.
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.
20 min
- 3.
Bake for 50 minutes. Cool on a pie rack until well set before slicing.
50 min
