Maple Syrup Pecan Pie With Rum

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

Step-by-step instructions

1. 1

   Preheat oven to 325.

2. 2

   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.

3. 3

   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.

4. 4

   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!