I'd gladly take a slice of pie over cake any day. And with this simple recipe found on the bottle of Acadiana's own Steen's Syrup, the flavors of Louisiana shine with each gooey bite.
Dress it up by adding a touch of bourbon or topping with a scoop (or two) of ice cream for a delicious treat!
1/4 cup butter or margarine
1/4 tsp salt
1 tbsp all-purpose flour
1 cup pecans
1 tbsp cornstarch
2 eggs
1 1/2 cups Steen's Pure Cane Syrup
1 tsp vanilla
1/2 cup sugar
Unbaked pastry for 1 medium sized pie (Be sure to let it come up to room temperature before placing in pie pan to prevent breaking)
Melt the butter and add flour and cornstarch and stir until smooth. Then add syrup and sugar and boil 3 minutes, stirring occasionally. While caramel cools beat eggs, nuts and vanilla, blending well.
Slowly add caramel to mixture (about 1/4 cup at a time) to tempre (Click HERE for a walk through) egg mixture and to prevent scrambling. It may be necessary to strain mixture to remove clumps.
Pour into pan lined with unbaked pastry. Bake in hot oven at 450 degrees for 10 minutes, then reduce to 350 degrees and bake 30 to 35 minutes with pie ring or aluminum foil on crust. Let cool for 1-2 hours before slicing. Serve immediately and refrigerate, if any, left.
1/4 tsp salt
1 tbsp all-purpose flour
1 cup pecans
1 tbsp cornstarch
2 eggs
1 1/2 cups Steen's Pure Cane Syrup
1 tsp vanilla
1/2 cup sugar
Unbaked pastry for 1 medium sized pie (Be sure to let it come up to room temperature before placing in pie pan to prevent breaking)
Melt the butter and add flour and cornstarch and stir until smooth. Then add syrup and sugar and boil 3 minutes, stirring occasionally. While caramel cools beat eggs, nuts and vanilla, blending well.
Slowly add caramel to mixture (about 1/4 cup at a time) to tempre (Click HERE for a walk through) egg mixture and to prevent scrambling. It may be necessary to strain mixture to remove clumps.
Pour into pan lined with unbaked pastry. Bake in hot oven at 450 degrees for 10 minutes, then reduce to 350 degrees and bake 30 to 35 minutes with pie ring or aluminum foil on crust. Let cool for 1-2 hours before slicing. Serve immediately and refrigerate, if any, left.
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