Pecan Pie

• 1 cup dark brown sugar
• 2/3 cup Lyle's Golden Syrup
• 1 tbls Frangelica
• 4 tbls butter
• 3 eggs
• 1/4 cup cream
• 1/4 tsp salt
• 1 1/2-2 cups pecans, toasted and coarsely chopped

 Heat oven to 350 degrees F and place rack in the bottom third of the oven. Toast pecans for 8 minutes until lightly browned and fragrant, Allow to cool, then chop coarsely. 

In a large saucepan, heat the brown sugar, syrup, liqueur and butter until boiling, stirring constantly. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs, Beat the eggs, salt and cream into the cooled syrup mixture. Remove the chilled pastry crust from the fridge and distribute the chopped pecans. Pour the filling over the nuts.

Bake for about 45 minutes until filling is just set. A toothpick inserted into the center of the pie should come out clean.