There are literally fifty varying recipes for pecan pies in Louisiana.
Most call for white sugar and Karo syrup. This particular version
is not only unique in flavor but different in its primary ingredients.
Give it a try and you will throw away the recipe for that old standby.
- 1 cup chopped pecans
- 1/4 pound butter
- 3 eggs
- 1 cup brown sugar
- 3/4 cup cane syrup
- 1 uncooked pie shell
- 1/4 cup honey
- 2 tbsps vanilla
- pinch of nutmeg
- pinch of cinnamon
- 1 ounce bourbon
Preheat oven to 425 degrees F. In a sauté pan melt butter
over medium high heat. Allow butter to slightly brown around the
edges as it melts as this will help create a nutty flavor in the
pie. Allow butter to cool slightly and pour into a mixing bowl.
Add eggs, brown sugar, cane syrup, honey and vanilla. Blend well
after each addition into the bowl. Add all remaining ingredients
except the pecans and using a wire whip whisk to remove any lumps
from the sugar or powdered spices. Fold in pecans and pour the mixture
into the pie shell. Bake 10 minutes and reduce temperature to 385
degrees F then allow to cook for 35 additional minutes. Check for
doneness and when cooked remove and allow to cool thoroughly before
slicing. It is best to make the pie one day before serving and hold
in the refrigerator overnight to ensure a solid set.