Cane Syrup Pecan Pie

Name: Cane Syrup Pecan Pie
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Southern
Ingredients: 237 milliliters brown sugar; 79 milliliters butter; 237 milliliters pure cane syrup; 3 eggs, beaten; 237 milliliters pecan halves; 118 milliliters chopped pecans; 1 9-inch pie shell; 3 Tbsps rum or bourbon; 1 teaspoons salt; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Cane Syrup Pecan Pie a try. One serving contains 689 calories, 7g of protein, and 38g of fat. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of pecans, rum, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 50 minutes. It is perfect for Thanksgiving. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 450°F.

Equipment you will use

Oven

Bake the pie shell for 5 minutes. Set aside. Decrease the oven temperature to 375°F.

Ingredients you will need

Pie Crust

Equipment you will use

Oven

In a saucepan over low heat, melt the butter, salt, cane syrup, and brown sugar, stirring together until smooth, about 5 minutes.

Ingredients you will need

Brown Sugar

Cane Syrup

Butter

Salt

Equipment you will use

Sauce Pan

Transfer to a mixer bowl and allow to cool thoroughly (so the eggs don't cook in the next step).

Ingredients you will need

Egg

Equipment you will use

Blender

Bowl

Add the eggs, vanilla, and rum and beat for 10 minutes at medium-high until fluffy smooth.

Ingredients you will need

Vanilla

Egg

Rum

Add the chopped pecans and pulse a few times until well mixed.

Ingredients you will need

Pecan Pieces

Pour the filling into the pie shell and arrange the pecan halves over the top.

Ingredients you will need

Pecan Halves

Pie Crust

Bake for 50 minutes. Cool on a pie rack until well set before slicing.

Equipment you will use

Oven

Taste

Book, using the USDA Nutrition Database

Robb Walsh, “the Indiana Jones of food writers” (Liane Hanson, NPR), is the restaurant critic for the Houston Press, and occasional commentator for NPR's Weekend Edition, the former food columnist for Natural History magazine, and former editor in chief of Chile Pepper magazine. He is the author of Legends of Texas Barbecue Cookbook and The Tex Mex Cookbook: A History in Recipes and Photos, and the co-author of several other cooking and travel books. He lives in Houston, Texas.

Ingredients you will need

Chili Pepper

Equipment

Ingredients

Servings:

237milliliters

brown sugar 79milliliters

butter 237milliliters

pure cane syrup 3

eggs, beaten 237milliliters

pecan halves 118milliliters

chopped pecans 1

9-inch pie shell 3Tbsps

rum or bourbon 1teaspoons

salt 1teaspoon

vanilla extract

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Schloss Johannisberg Rotlack Riesling Kabinett Feinherb. It has 4.8 out of 5 stars and a bottle costs about 40 dollars.