Mason Dixon Pecan Pie
PREP TIME: 1 hour
SERVES: 8-10 slices

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.


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