Pecan Pie

Ingrediants:

1 cup dark brown sugar
2/3 cup Lyle's Golden Syrup (or dark corn syrup)
1 tablespoon rum or bourbon
4 tablespoons unsalted butter
3 large eggs
1/4 cup cream
1/4 salt
1 1/2 - 2 cups pecans, toasted and coarsely chopped

Directions:

Preheat oven to 350 degrees F (180 degrees C). Place the oven rack in the bottom third of the oven.

Make the Pecan Filling: In a large saucepan, heat the brown sugar, Lyle's Golden Syrup, rum, and butter until boiling, stirring constantly. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs. When the boiled syrup has cooled, beat in the eggs, salt, and cream.

Remove the chilled pastry crust from the refrigerator and evenly distribute the chopped pecans over the bottom of the crust. Then pour the filling evenly over the nuts. Bake for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean. (If you find the edges of the pie crust are over browning during baking, cover with foil.) Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream.

Makes one 9 inch pie.

Note: To toast pecans - Place pecans on a baking sheet and bake for about 8 minutes in a 350 degree F oven until lightly browned and fragrant. Let cool and then chop coarsely.


Maple Whipped Cream:
1 cup heavy whipping cream
1 1/2 tablespoons pure maple syrup

Make the Maple Whipped Cream: Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.