This slight twist on pecan pie is more subtly flavored than those made with dark corn syrup. Lyle's Golden Syrup lets the flavor of the pecans shine through. And butter-rum, butter-pecan, or vanilla butternut flavor brings this old favorite to new heights.
Preheat the oven to 400°F with a rack in the lower third. Roll your crust, and fit it into a 9" pie pan. Chill, uncovered, while you prepare the filling.
In a medium-sized mixing bowl, beat together the eggs, syrup, sugar, melted butter, salt, and flavoring.
Stir in the pecans, and pour the mixture into the unbaked pie shell.
Bake the pie for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 35 to 40 minutes, or until the edges have puffed and the center seems a bit wobbly, but not liquid.
Remove the pie from the oven, and cool completely at room temperature before slicing. If not serving soon, refrigerate till ready to serve.
If desired, warm individual slices briefly in the microwave before serving.
