From SL Nov 25 here
1 piecrust
3 large eggs
1 cup cane syrup (such as Blackberry Patch or Steen’s)
3/4 cup granulated sugar
1/4 cup unsalted butter, melted
4 tsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. kosher salt
2 cups pecan halves, divided
Preheat oven to 350°F. Gather all ingredients.
Roll out 1 piecrust dough into a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate, pressing dough into bottom and up sides of pie plate. Trim dough overhang to 1-inch; fold edges under, and crimp as desired. Freeze until cold and firm, about 5 minutes.
Whisk together eggs, cane syrup, sugar, melted butter, flour, vanilla, and salt in a large bowl until combined.
Chop 1 cup of the pecan halves, and stir into egg mixture; pour into prepared crust.
Arrange remaining 1 cup pecan halves on top.
Bake in preheated oven until crust is golden brown and filling is set (center should not jiggle), 50 to 55 minutes, loosely tenting with aluminum foil during final 20 minutes of baking time to prevent overbrowning, if needed. Transfer to a wire rack, and let cool completely, about 4 hours.
3 large eggs
1 cup cane syrup (such as Blackberry Patch or Steen’s)
3/4 cup granulated sugar
1/4 cup unsalted butter, melted
4 tsp. all-purpose flour
1 Tbsp. vanilla extract
1/2 tsp. kosher salt
2 cups pecan halves, divided
Preheat oven to 350°F. Gather all ingredients.
Roll out 1 piecrust dough into a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate, pressing dough into bottom and up sides of pie plate. Trim dough overhang to 1-inch; fold edges under, and crimp as desired. Freeze until cold and firm, about 5 minutes.
Whisk together eggs, cane syrup, sugar, melted butter, flour, vanilla, and salt in a large bowl until combined.
Chop 1 cup of the pecan halves, and stir into egg mixture; pour into prepared crust.
Arrange remaining 1 cup pecan halves on top.
Bake in preheated oven until crust is golden brown and filling is set (center should not jiggle), 50 to 55 minutes, loosely tenting with aluminum foil during final 20 minutes of baking time to prevent overbrowning, if needed. Transfer to a wire rack, and let cool completely, about 4 hours.
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