Cane Syrup Pecan Pie
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
61
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Butter1 tsp
Salt1 cup
Brown Sugar1 tsp
Vanilla Extract2.5 tbsps
Rum1 cup
Pecan (chopped)1 cup
Pecan HalveDirections:
1
Preheat the oven to 450°F
2
Bake the pie shell for 5 minutes
3
Set aside
4
Decrease the oven temperature to 375°F
5
In a saucepan over low heat, melt the butter, salt, cane syrup, and brown sugar, stirring together until smooth, about 5 minutes
6
Transfer to a mixer bowl and allow to cool thoroughly (so the eggs don't cook in the next step)
7
Add the eggs, vanilla, and rum and beat for 10 minutes at medium-high until fluffy smooth
8
Add the chopped pecans and pulse a few times until well mixed
9
Pour the filling into the pie shell and arrange the pecan halves over the top
10
Bake for 50 minutes
11
Cool on a pie rack until well set before slicing
12
Preheat the oven to 450°F
13
Bake the pie shell for 5 minutes
14
Set aside
15
Decrease the oven temperature to 375°F
16
In a saucepan over low heat, melt the butter, salt, cane syrup, and brown sugar, stirring together until smooth, about 5 minutes
17
Transfer to a mixer bowl and allow to cool thoroughly (so the eggs don't cook in the next step)
18
Add the eggs, vanilla, and rum and beat for 10 minutes at medium-high until fluffy smooth
19
Add the chopped pecans and pulse a few times until well mixed
20
Pour the filling into the pie shell and arrange the pecan halves over the top
21
Bake for 50 minutes
22
Cool on a pie rack until well set before slicing