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