Creamy Pecan Pie
4 large eggs, lightly beaten
1/2 cup Lyle’s Golden Syrup, or light corn syrup
1/2 cup Steen’s 100% Cane Syrup or molasses
1 cup brown sugar
2 tablespoons melted butter
2 tablespoons flour
1 teaspoon vanilla
1/4 - 1/2 cup heavy cream (optional)
1 1/2 - 2 cups pecans, whole or coarsely chopped
1 9-inch pie shell, partially baked*.
1. Preheat oven to 325°F.
2. Combine all ingredients except the pecans and mix well. Add the pecans into the mixture and pour into the pie shell. If using unchopped pecans, gently turn over the pecan halves to face right-side up.
3. Place pie pan on a cookie sheet, in case of drips. Bake at 325 degrees on the lowest rack of the preheated oven until just set, about 45 minutes.
4. Remove from oven and let cool completely before serving. To make neat slices, freeze the pie first and then slice the entire pie into wedges using a serrated knife. Allow to come to room temperature before serving. A French-type tart tin with removable sides makes the slices especially attractive.
Serves 8.
*Prebaking is optional, but recommended as it results in a pie crust that is less soggy. Weight down the inside of the crust and bake in a preheated 450 degree oven for about 8 minutes. Remove and allow to cool.
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