Smoked Cane Syrup Pecan Pie

With Thanksgiving just around the corner it's time to start working on those special family recipes everyone looks forward to. Like I need an excuse to make pies..

This one is a classic with a twist. Adding smoke to the pie brings it to a whole new level.

Preheat the oven to 450 decrees.

Melt the butter in a saucepan over low heat. Add the salt, cornstarch, and flour. Stir until well combined and smooth. Add the Smoked Cane Syrup and sugar. Increase the heat to medium high. Let the mixture boil for three minutes, stirring occasionally. Remove from heat and allow to cool.

Beat the eggs and add to the cooled mixture. Add the pecans, bourbon, and vanilla and stir until the pecans are completely coated with the mixture. Pout the mixture into an uncooked pie shell. Bake the pie at 450 degrees for 10 minutes, then reduce the heat to 350 degrees. Bake for 30-35 minutes until the pie is set.

Ingredients:

1/4 cup unsalted butter

1 tbsp all purpose flour

1/4 tsp salt

1 C pecans (I usually smoke these a bit to add even more flavor)

1 tbsp. cornstarch

2 eggs

1 1/2 cup Smoked Cane Syrup

2 tbsp. bourbon

1 tsp vanilla

1/2 C sugar

1 unbaked pie shell