Grandma won’t give you her secret southern pecan pie recipe? Don’t like corn syrup in your pies? Want to be as GMO free as possible?
Don’t fret. I have a recipe for all of those needs! The secret ingredient is Steen’s pure cane syrup. Where can you find this 25 ounce of sweet dark deliciousness?
Visit your local grocery store and look in the honey, maple syrup section, usually near the pancake and waffle mixes. Grab a 25oz (two pies) can.
1/4 cup butter or
1 Tbsp all-purpose flour
1 Tbsp cornstarch
1 1/2 cups Steen’s Syrup
1/2 cup sugar (light brown is my fav)
1/4 tsp salt
1 cup pecans
1 tsp vanilla
Unbaked pastry for 1 medium pie.
Melt the butter, add flour, cornstarch and stir until smooth. Then add Steen’s Syrup and sugar, boil for 3 minutes. Let cool.
Beat eggs, nuts, salt and vanilla, blending well. Add to cool syrup mixture.
Pour into pan lined with unbaked pastry.
Bake in hot oven (450 F) for 10 minutes.
Reduce heat to (350 F) and bake for 25 – 30 minutes.
I make mini pies (4 per recipe) to make it easier to give away to family and friends. But the recipe is great for a full medium pie to enjoy at the dinner table after eating a turkey or ham!