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!
Recipe information
Yield
Makes 6 to 8 slices
Ingredients
1
1
1
1
3
1
2
1
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 450°F. Bake the pie shell for 5 minutes. Set aside. Decrease the oven temperature to 375°F.
Step 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.
Step 3
Bake for 50 minutes. Cool on a pie rack until well set before slicing.