Servings: 8
Ingredients
- 1 shortcrust pastry shell blind-baked
- 3 eggs lightly beaten
- 180 ml cane syrup
- 60 ml corn syrup
- 50 g turbinado sugar or raw brown sugar
- 5 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- 2 tablespoons bourbon
- 1 pinch salt
- 150 g pecans
Procédé
- Preheat the oven to 180°C.
- Blind-bake the pastry shell with pie weights for about 15 minutes.1 shortcrust pastry shell
- In a bowl, whisk together the eggs, cane syrup, corn syrup, sugar, melted butter, vanilla, bourbon, and salt.3 eggs, 180 ml cane syrup, 60 ml corn syrup, 50 g turbinado sugar, 5 tablespoons unsalted butter, 2 teaspoons vanilla extract, 2 tablespoons bourbon, 1 pinch salt
- Whisk until smooth.
- Fold in the pecans.150 g pecans
- Pour the filling into the blind-baked pastry shell.
- Bake for 35 to 40 minutes, until the edges are set and the center still jiggles slightly.
- Let the pie cool on a wire rack; the filling will firm up as it cools.
Notes
Cane syrup adds a deeper flavor than corn syrup alone.
For a neat, even layer of pecans on top, arrange them in the crust before pouring in the filling.
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