Pecan Pie

1 cup dark brown sugar
2/3 cup cane syrup preferably, or 1/3 cup light corn syrup and 1/3 cup dark unsulphered molasses
4 tablespoons butter
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 teaspoon salt
4 eggs
2-3 tablespoons half-and-half
2 generous cups pecan pieces
1 unbaked 9-inch pie crust
Pecan halves

Preheat the oven to 350° F. In a large heavy saucepan, combine the brown sugar, syrup, butter, rum, vanilla, and salt. Heat to the boiling point, stirring frequently. Boil for 1 minute, stirring constantly. Remove the pan from the heat and let the mixture cool.

In a bowl, beat the eggs with the half-and-half until light and frothy. Mix the eggs into the cooled syrup, beating until well incorporated. Stir in the pecans. Pour the filling into the pie crust. Top with a layer of pecan halves. Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

Serves 6-8

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