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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.

 
 
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