Steen's Pecan Pie Filling Recipe
This is the Pecan Pie recipe off the back of the Steen's Cane Syrup can. We tried it recently, and it's super easy and yummy -- but my recommendation is not to alter the recipe cooking time too much. The cane syrup is faster to burn than the corn syrup you are used to.
ingredients:
1/4 cup butter
1 Tbsp all-purpose flour or Caputo Chef's Flour
1 Tbsp cornstarch
1-1/2 cups Steen's Cane Syrup
1/2 cup India Tree Super Fine Sugar
1/4 cup fine Noirmoutier Gray Sea Salt
1 cup pecans
2 eggs
1 tsp Heilala Vanilla Extract
1 uncooked medium-sizes pie pastry shell
Directions:
Melt butter over low heat, add flour and corn starch and stir until smooth. Add Steen's Cane Syrup and sugar, and boil for 3 minutes. Let cool. Add beaten egg, nuts and vanilla, blend well. Pour into unbaked pastry shell and bake in 450-degree oven for 10 minutes, then reduce to 350-dregrees and bak for 30-35 minutes.