Pecan Pie

1 cup well-packed full-flavored brown sugar such as Sucanat, muscovado, demerara, or light brown sugar
2/3 cup Lyle's Golden Syrup (scant 2/3 C)
2 T premium dark rum such as Bacardi Black OR Bourbon
4 T butter
3 lg eggs
1/4 t salt
2 cup broken pecan meats
1 unbaked pie shell (9")
Whipped cream -- for topping

Preheat oven to 350ºF.

In a large saucepan, heat the brown sugar, Lyle's Golden Syrup, rum, and butter to the boiling point. Stirring constantly and scraping back any foam that clings to the side of the pan, let this mixture boil for about 1 minute. Remove from the heat and let cool while, in a separate bowl, you beat the eggs until creamy.

When the boiled syrup has cooked, beat in the eggs, salt, and the broken pecan meats. Pour into the unbaked pie shell.

Bake for about 50 minutes, or until a skewer inserted into the center of the pie comes out clean.

Cool on a rack.
Serve at room temperature with plenty of unsweetened whipped cream.

Yield: one 9" pie

•Cooking Monster's variation:
Add two handfuls of fresh cranberries for Cranberry Pecan Pie.

Source of recipe: John Thorne "Outlaw Cook"