Cane Syrup

Paired with pigs in a blanket, this recipe is perfect for family gatherings or tailgates! We thought we'd try an extra southern take on honey mustard - trying it with cane syrup instead of honey! Mustard is a strong flavor, so this is subtle, but just enough to leave people guessing what makes it special! 

Ingredients
Mustard
Blackberry Patch Cane Syrup

Start with a quarter cup of mustard and add tablespoons of cane syrup until you get your desired taste. Some people will want it sweeter - some will want it more tart. 

8 large egg yolks
1 tsp. pure vanilla extract
2/3 cup packed light brown sugar
4 oz (1/2 cup) unsalted butter, cut into 4 pieces
1/2 cup Blackberry Patch Pure Cane Syrup
1/2 cup heavy cream
1/3 tsp kosher salt
1 1/2 cups pecan halves, toasted, cooled and coarsely chopped
1/3 cup crumbled cooked bacon (3-4 strips)

Preheat oven to 425. Pre-bake pie shell for 15 minutes at 425 degrees. Reduce the oven temperature to 375 degrees and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. 

Reduce oven temperature to 325 and place a large rimmed baking sheet on the middle rack. 

Put the egg yolks in a medium heatproof bowl. Set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream and salt in a 1 quart sauce pan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup. 

Spread the pecans evenly in the piecrust. Sprinkle the crumbled bacon evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn't wobble when the pie is nudged, 35-40 minutes. Let cool for at least 1 hour before serving.