Maple Syrup Pecan Pie With Rum - cooking recipe

Ingredients

Filling
1 cup maple syrup (real syrup, not Aunt Jemima)
1/2 cup brown sugar
1 teaspoon whole cloves
2 cups pecan halves
3 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons aged dark rum
1/4 teaspoon salt

Preparation

Preheat oven to 325.
In a medium saucepan, over medium-high heat, bring the maple syrup, sugar and cloves to a boil. Reduce to a simmer and cook until mixture is very thick, all the sugar has dissolved, and the syrup measures 1 cup, 15 to 20 minutes. Remove from the heat and let sit 1 hour for the cloves to infuse.
While the syrup is infusing, spread the pecans out on a baking sheet and toast at 325, for about 12 minutes, when they begin to smell nutty. Set aside to cool.
Remove the cloves from the syrup. Warm the syrup if necessary to make it pourable but not hot (you can pop it in the microwave for a few seconds if you've moved it to a measuring cup). Do not stir the syrup as you reheat it, as it may crystallize and harden. In a medium bowl, whisk together the syrup, eggs, melted butter, rum and salt. Fold in the pecan halves. Pour the filling into the crust and transfer to a rimmed baking sheet. Bake at 325 until the pie is firm to the touch but jiggles slightly when moved, 35 to 40 minutes. Let cool to room temperature and enjoy!