1/2 cup granulated sugar

1 1/2 cup Steen’s Cane Syrup

1/2 teaspoon kosher salt

1 1/2 teaspoon all-purpose or unbleached flour

3 large eggs

1 1/2 teaspoon vanilla

2 tablespoons Rougaroux Praline Rum (bourbon may be substituted)

1 1/2 tablespoon melted unsalted butter

1 3/4 cups pecans

9-inch prepared pie shell, unbaked

Preheat oven to 350 degrees. Using hand mixer, combine sugar, syrup, salt, flour, and eggs, mixing well. Stir in remaining ingredients and pour into unbaked pie shell.

Bake in preheated oven for 1 hour and 15 minutes. Test for doneness with a toothpick inserted in center which should come out relatively clean. Remove from oven and place on cooling rack, allowing pie to rest for 2 to 3 hours to set.

Becky Smith, Franklin