• 6servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. one 9-inch pie shell

  2. 1/3 cup butter

  3. 1/2 teaspoon salt

  4. 1 cup pure cane syrup

  5. 1 cup brown sugar

  6. 3 eggs, beaten

  7. 1 teaspoon vanilla extract

  8. 2 1/2 tablespoons rum or bourbon

  9. 1/2 cup chopped pecans

  10. 1 cup pecan halves

Instructions Jump to Ingredients ↑

  1. 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.


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