1 cup dark brown sugar
2/3 cup cane syrup
1/4 cup unsalted butter
3 tablespoons bourbon
1/2 teaspoon vanilla
1/2 teaspoon salt
4 eggs
3 tablespoons half-and-half
2 cups pecan pieces
1 unbaked 9 inch pie crust
whole pecan halves
- 350 degrees Preheat oven to 350 dgrees. In a large saucepan, melt the brown sugar, syrup and butter together with the bourbon, vanilla and salt.
- Continue heating the mixture to the boiling point, stirring frequently. Boild for 1 minute, stirring constantly. Remove pan from heat and let mxture cool. In a bowl, beat the eggs with the half-and-half until they are light and frothy.
- Add to the cooled syrup, beating until the mixture is well incorporated. Stir in the pecan pieces. Pour the filling into the pie shell. Top with a layer of pecan halves.
- Bake 45 to 50 minutes until a toothpick inserted into the center comes out clean.
