NEW! Google Custom Search

Loading

John Thorne's Pecan Pie

Rebecca's picture

*
I posted this a while ago & it got the thumbs up here (the original title was "My Pecan Pie"):

John Thorne's Pecan Pie

1 c well-packed full-flavored brown sugar such
as Sucanat, muscovado from Malawi, Guyanan
demerara, or light brown sugar if others
not available

2/3 c Lyle's Golden Syrup (scant 2/3 C)

2 T premium dark rum such as Bacardi Black OR
Bourbon

4 T butter

3 lg eggs

1/4 t salt

2 c broken pecan meats

1 unbaked pie shell (9")

whipped cream -- for topping


1. Preheat oven to 350º.

2. In a large saucepan, heat the brown sugar, Lyle's Golden Syrup, rum, & butter to the boiling point. Stirring constantly & scraping back any foam that clings to the side of the pan, let this mixture boil for about 1 minute. Remove from the heat & let cool while, in a separate bowl, you beat the eggs until creamy.

3. When the boiled syrup has cooked, beat in the eggs, salt, & the broken pecan meats. Pour into the unbaked pie shell.

4. Bake for about 50 minutes, or until a skewer inserted into the center of the pie comes out clean.

5. Cool on a rack. Serve at room temperature with plenty of unsweetened whipped cream.

Recipe By:John Thorne

Source:
"Outlaw Cook"

Yield:
"1 pie (9")"


•Cooking Monster's Variation: Add two handfuls of fresh cranberries for Cranberry Pecan Pie.

Rebecca's picture

(post #38178, reply #1 of 1)

*
I have made this with the pie shell unbaked as the recipe states; has anyone made this with a partially baked pie shell? I recall, Mean Chef that you said you always partially bake your pie shells...did you do that for this pie? TIA