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Thanksgiving: Cane Syrup Pecan Pie

Source of Recipe


From "The Texas Cowboy Cookbook"



List of Ingredients



• One 9-inch pie shell
  
• 1/3 cup butter
  
• 1/2 tsp salt
  
• 1 cup pure cane syrup
  
• 1 cup brown sugar
  
• 3 eggs, beaten
  
• 1 tsp vanilla extract
  
• 2-1/2 Tbsp rum or bourbon
  
• 1/2 cup chopped pecans
  
• 1 cup pecan halves
  






Instructions



1. Preheat the oven to 450°F. Bake the pie shell for 5 minutes. Set aside. Decrease the oven temperature to 375°F.
   
   
2. In a saucepan over low heat, melt the butter, salt, cane syrup, and brown sugar, stirring 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).
   
   
3. Add the eggs, vanilla, and rum and beat for 10 minutes at medium-high until fluffy smooth. Add the chopped pecans and stir 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.
   
   Makes 6 to 8 slices.