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Yield: 2 pies
Ingredients:
2 9-inch deep dish pie shells
2/3 cups butter
1 teaspoon salt
2 cups Steens pure cane syrup
2 cups brown sugar
6 eggs, beaten
2 teaspoons vanilla extract
5 tablespoons dark rum
3 cups pecans
Directions:
Preheat the oven to 450°F. Pierce dough with fork and bake the pie shells for 5 minutes. Turn off oven and set par-baked shells aside.
In a saucepan over medium heat, melt the butter, salt, cane syrup, and brown sugar. Stirring constantly until mixture is smooth and sugar no longer crunches when back of spoon is pressed against side of saucepan, about 15 minutes. Do not allow to boil. Transfer to a mixer bowl and allow to cool thoroughly so that the eggs don't cook when added in the next step, about an hour. A chilled water bath can be used to accelerate the cooling process. Be very careful not to get any water in the mixture.
Add the eggs, vanilla, and rum and beat for 10 - 15 minutes at medium-high speed using whisk until fluffy smooth. Add the pecans and mix by hand until well incorporated. Pour the filling into the pie shells.
Preheat oven to 375°F.
Bake for 45 - 50 minutes until set. Allow to cool completely on a pie rack before slicing.
Ingredients:
2 9-inch deep dish pie shells
2/3 cups butter
1 teaspoon salt
2 cups Steens pure cane syrup
2 cups brown sugar
6 eggs, beaten
2 teaspoons vanilla extract
5 tablespoons dark rum
3 cups pecans
Directions:
Preheat the oven to 450°F. Pierce dough with fork and bake the pie shells for 5 minutes. Turn off oven and set par-baked shells aside.
In a saucepan over medium heat, melt the butter, salt, cane syrup, and brown sugar. Stirring constantly until mixture is smooth and sugar no longer crunches when back of spoon is pressed against side of saucepan, about 15 minutes. Do not allow to boil. Transfer to a mixer bowl and allow to cool thoroughly so that the eggs don't cook when added in the next step, about an hour. A chilled water bath can be used to accelerate the cooling process. Be very careful not to get any water in the mixture.
Add the eggs, vanilla, and rum and beat for 10 - 15 minutes at medium-high speed using whisk until fluffy smooth. Add the pecans and mix by hand until well incorporated. Pour the filling into the pie shells.
Preheat oven to 375°F.
Bake for 45 - 50 minutes until set. Allow to cool completely on a pie rack before slicing.
