Mason Dixon Pecan Pie
SERVES: 8-10 Slices

There are literally fifty varying recipes for pecan pies in Louisiana. Most call for white sugar and corn 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
  • 1/2 cup apple preserves
  • 1/4 pound butter
  • 3 eggs
  • 1 cup brown sugar
  • 3/4 cup cane syrup
  • 1/4 cup honey
  • 2 tbsps vanilla
  • pinch of cinnamon
  • pinch of nutmeg
  • 1 ounce bourbon
  • 1 uncooked pie shell

Preheat oven to 425 degrees F. In a heavy bottom pan, melt butter over medium high heat. Allow butter to slightly brown around the edges as it melts. 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, blending well after each addition. Season mixture using cinnamon, nutmeg and bourbon. Using a wire whisk to remove any lumps from the sugar or powdered spices. Fold in pecans and apples. Pour mixture into the pie shell. Bake for ten minutes and reduce temperature to 375 degrees F. Allow cake to cook for an additional thirty-five minutes. 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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