This Southern Pecan Pie recipe is a classic but swaps old-fashioned cane syrup for some of the corn syrup. The result is intense and delicious flavor, not just overwhelming sweetness!
Author: Lucy Brewer
1 9-inchpie crust in pie plate (not deep dish)
1 ½cupspecan havles
⅓cuplight brown sugar
½cupcane syrup, less 1 tablespoon
½cuplight corn syrup
Preheat oven to 350. Spread pecans on a large cookie sheet and roast for 8-10 minutes. Allow pecans to cool slightly then coarsely chop.
In large bowl, whisk sugars and eggs until smooth. Whisk in flour. Add melted butter, vanilla and salt and whisk together until smooth and blended.
Measure 1 tablespoon molasses into measuring cup and then fill to ½ cup line with cane syrup. Add ½ cup corn syrup and then pour into egg mixture and whisk gently.
Add 1 ½ cups chopped, toasted pecans and stir to coat all pecans. Pour into pie crust.
Bake for 50-55 minutes until just slightly jiggly in the center. Let pie rest on cooling rack for at least an hour before serving.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.