Old-Fashioned Louisiana Pecan Pie

The New Orleans School of Cooking's Pecan Pie celebrates one of Louisiana's most beloved ingredients: pecans!  Unlike pecan pies made with corn syrup, Steen's Pure Cane Syrup lends a deeper, richer sweetness with a hint of caramel flavor. Baked in a flaky pie crust with a golden, nutty filling, it's the perfect addition to your Holiday table. At the school, we make them into individual mini pies, but you can use the recipe below for a traditional 9" pie.

Preparation time is estimated.

Ingredients

• ¼ cup butter

• 1 tablespoon all-purpose flour

• 1 tablespoon cornstarch

• 1½ cups Steen's Pure Cane Syrup

• ½ cup granulated sugar

• ¼ teaspoon salt

• 1 cup pecans

• 2 large eggs, beaten

• 1 teaspoon vanilla extract

• 1 unbaked 9-inch pie shell

Instructions

1. Preheat the oven. Preheat your oven to 450°F.

2. Prepare the filling. In a medium saucepan, melt the butter over medium heat. Add the flour, cornstarch, and salt, stirring until smooth.

3. Add the syrup and sugar. Stir in Steen's cane syrup and granulated sugar. Bring the mixture to a boil and cook for 3 minutes, stirring to combine. Remove from the heat and allow to cool.

4. Add the remaining ingredients. Once the syrup mixture has cooled, stir in the beaten eggs, pecans, and vanilla extract. Mix until well combined.

5. Fill the pie crust. Pour the pecan filling into the unbaked 9-inch pie shell, spreading evenly.

6. Bake the pie. Bake at 450°F for 10 minutes. Reduce the oven temperature to 350°F and continue baking for an additional 30–35 minutes, until the filling is set.

7. Cool and serve. Remove the pie from the oven and allow it to cool before slicing and serving.

Chef's Notes

Steen's Pure Cane Syrup is what gives this pecan pie its signature Louisiana flavor. Its deep, rich sweetness is a wonderful complement to the buttery pecans.

Be sure to allow the hot syrup mixture to cool before adding the beaten eggs to prevent them from scrambling.