Pecan Pie

Posted for safekeeping to use with My Favorite Pie Crust. It uses Golden Syrup and yum---rum. You need to partially bake the single pie shell with a bit of weight on it so it doesn't bubble up-do not bake long as you are later baking it again for 50 minutes. ( I am guessing that you might want to pre bake the crust for 5 minutes.)

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  cup brown sugar
• 2⁄3 cup golden syrup or 2⁄3 cup  cane syrup, scant
• 2  tablespoons dark rum (or sub bourbon)
• 4  tablespoons butter
• 3  eggs
• 1⁄4 teaspoon salt
• 2  cups pecans
• 1  pie crust, partially prebaked blind

Directions

1. Preheat oven 350 degrees.
2. Boil sugar, syrup, rum, and butter for 1 minute, stirring constantly.
3. Let cool.
4. Stir in salt, eggs, and pecans.
5. Pour into pie shell and bake 50 minutes.
6. (I suggest putting an aluminum foil rim covering just the crust up so that the rim of the crust does not get too dark. I make 4 skinny foil strips and then just lay them over the crust trying not to cover the filling any more than necessary.).