Pecan Pie with Cane Syrup and Rum
8 servings
30 minutes
Pecan pie with cane syrup and rum is a true symbol of comfort and warmth. Its roots trace back to European cuisine, where pecans are often used to impart a rich nutty flavor to desserts. Cane syrup and brown sugar make the filling deep and caramel-like, while dark rum adds an exquisite spice. The shortcrust pastry gently crumbles, contrasting with the juicy sweet filling, and the aroma of vanilla gives the dessert a special charm. This pie is perfect for family dinners and festive tables, especially in cold weather when one craves something warm and rich. Its taste is rich, slightly gooey, with subtle hints of nuts and rum creating a true gastronomic delight.
1
Preheat the oven to 180 degrees.
2
Place the dough in a greased round pan. 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.
- Shortcrust pastry: 400 g
- Butter: 80 g
3
Increase the temperature to 190 degrees.
4
In a pan over low heat, melt the butter, add salt, cane syrup, and brown sugar. Mix well and cook for about 5 minutes. Pour into a bowl and let cool slightly. Add eggs, vanilla, and rum, and beat for 10 minutes. Then add chopped nuts and mix well. Spread the filling over the dough, gently place the nut halves on top, pressing them down slightly.
- Butter: 80 g
- Salt: 0.5 teaspoon
- Cane syrup: 1 glass
- Brown sugar: 1 glass
- Chicken egg: 3 pieces
- Vanilla extract: 1 teaspoon
- Dark rum: 2.5 tablespoons
- Chopped pecans: 0.5 glass
- Pecan: 1 glass
5
Bake for 50 minutes. Cool in the pan and cut into pieces.