Pecan Pie with Spiked Cream
Brown rice syrup is a sweetener with a soft, delicate flavor. It is sold in jars in the baking section of large supermarkets
or health-food stores. You can substitute dark corn syrup in its place. You can make and freeze the unbaked crust up to a
week ahead; bake the pie up to a day in advance, and refrigerate. Remove it from the refrigerator about an hour before you
plan to serve it.
View Recipe: Pecan Pie with Spiked Cream