Pecan Pie with Cane Syrup and Rum

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pecan Pie with Cane Syrup and Rum

Ingredients

Butter - 2.8 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 - 14.1 oz

Step by Step guide

Step 1

Preheat the oven to 356°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 374°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.