Cane Syrup Pecan Pie Recipe

Name: Cane Syrup Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: one 9-inch pie shell; 1/3 cup butter; 1/2 teaspoon salt; 1 cup pure cane syrup; 1 cup brown sugar; 3 eggs, beaten; 1 teaspoon vanilla extract; 2 1/2 tablespoons rum or bourbon; 1/2 cup chopped pecans; 1 cup pecan halves

Servings: persons

one 9-inch pie shell
1/3 cup butter
1/2 teaspoon salt
1 cup pure cane syrup
1 cup brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 1/2 tablespoons rum or bourbon
1/2 cup chopped pecans
1 cup pecan halves

1
Preheat the oven to 450u00b0F. Bake the pie shell for 5 minutes. Set aside. Decrease the oven temperature to 375u00b0F.
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.
3
Bake for 50 minutes. Cool on a pie rack until well set before slicing.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: one 9-inch pie shell, 1/3 cup butter, 1/2 teaspoon salt, 1 cup pure cane syrup, and more.

Yes, Cane Syrup Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cane Syrup Pecan Pie

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