Louisiana pecan pie.

This pecan pie has to be one of my favorite dishes to make. And it’s always a hit. Seriously, who doesn’t love pecan pie? As Little J said to me, “That’s only like my favorite thing in life.” See? Qualitative proof.


This particular pecan pie recipe uses Steen’s pure cane syrup. It’s available at several grocery stores (like Kroger’s or Tom Thumb here in DFW) in the baking aisle – either in a tin or a bottle with a bright yellow label. Steen’s has a very different flavor than corn syrup – it’s a quite a bit richer. You cannot substitute corn syrup in this recipe.

What you’ll need:
1/4 cup butter or margarine
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 1/2 cups Steen’s cane syrup
1/2 cup sugar
1/4 tablespoon salt
1 cup pecans
2 eggs
1 teaspoon vanilla
1 portion uncooked pie crust

Preheat oven to 450*F/230*C.

Melt the butter.

Add flour and cornstarch. Stir until smooth.

Add Steen’s and sugar.

 
With the Steen’s.

With the Steen’s and the sugar mixed in.

Boil for 3 minutes. You’ll need to keep an eye on it (and make sure you have a tall pot so that it doesn’t overflow!) because when this deliciousness starts boiling, it foams up a lot.

Let cool. This is very important. If you don’t let it cool, then it will cook the eggs when you add them and you’ll have funky egg drop soup for your pie filling. and nobody wants egg drop soup pecan pie.

While it’s cooling, go on and get your crust ready. I’m obsessed with mason jars and tartlet pies at the moment, so I went with those two. This mix made 4 jars and 6 tartlets. For my tartlet pan (and the mason jars) I found that a cereal bowl was the perfect size to measure the dough.

 
Make sure it’s smooshed in there well. And for these, you can actually make a thicker crust cause the yummy filling will annihilate this paltry amount of dough in the jar.

add beaten eggs, vanilla and salt. blend well.

 

I like to put the pecans in the pie crust and then add the filling on top. This gives you more control over the pecans. Don’t worry – they’ll float to the top and look just the same as if you mix them into the filling.


  

Pop your pie(s) into the preheated oven. Let bake for 10 minutes. Then lower the temperature to 350*F/175*C. Let them hang out for about 30 minutes. But keep a close eye on them around the 20 minute mark – you don’t want them to burn.

Then let them cool and enjoy them!


My crust didn’t come up high enough, so some of the filling seeped out and burned. Don’t worry if this happens, it’s gonna taste amazing, regardless.

What’s your favorite pie? Does pecan pie remind you of fall? For me, pecan pie reminds me of home. I made this pie pretty often when I was in Glasgow and started missing home.

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