Pecan Pie with Cane Syrup and Rum
Baking and Desserts • European
Description
Pecan Pie with Cane Syrup and Rum
Ingredients
- Butter 5 oz
- Salt ½ teaspoon
- Caramel Syrup 1 cup
- Brown Sugar 1 cup
- Vanilla extract 1 teaspoon
- Farm fresh eggs 3 pieces
- Dark rum 2½ tablespoons
- Chopped almonds ½ cup
- Pecan 1 cup
- Shortcrust Cake Mix 15 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Place the pastry in a greased round baking dish. Prick several times with a fork. Top with a sheet of foil and fill with beans. Bake for 20 minutes, then remove the foil and bake for another 10 minutes until golden brown. Cool.
Step 3
Increase the temperature to 375°F.
Step 4
In a saucepan over low heat, melt the butter, add salt, cane syrup, and brown sugar. Mix well and cook for about 5 minutes. Transfer to a bowl and let cool slightly. Add the eggs, vanilla, and rum, and whisk for 10 minutes. Then add the chopped nuts and mix well. Pour the filling into the pastry and gently arrange the pecan halves on top, pressing them in slightly.
Step 5
Bake for 50 minutes. Cool in the dish and cut into pieces.
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