When I was a kid the only kind of syrup we had in the house was golden cane syrup. No Aunt Jemima, no Log House and I never even tasted maple syrup until I was an adult.
At Christmas when the entire family crammed into my Great Grandparents house Grandma would make her Norwegian treats and every body’s favorite were the potato cakes (kind of like crepes) slathered in butter and dripping with golden syrup. I really need to make those this Christmas!
I don’t eat cane syrup all that often any more as maple syrup has won my heart, but whenever I do I’m reminded of those fun family Christmases.
Cane syrup has a deep caramelly flavor, which is why I like to use it in my pecan pie. Corn syrup is traditionally used to make pecan pie, but to me it’s just one note and sweet. Cane syrup is sweet but gives the pie a depth of flavor.
I called this Southern Pecan Pie because I know a lot of cane syrup is used in the South, and if I were to have called it Canadian Pecan Pie, y’all probably would have thought that I made it with maple syrup, even though maple syrup from Eastern Canada, and I’m from the West. Although, truth be told, I never had Pecan pie when I lived in Canada either.
Here’s what you do.
|I find cane syrup in the British section of my grocery store.|
|This is just a store bought pie crust, I prefer the refrigerated one's that I put into my own dish over the frozen ones.|
|Start by creaming some softened butter and light brown sugar together.|
|Add the cane syrup to that and whisk until it's smooth.|
|Then whisk in some eggs, vanilla extract and salt.|
|Spread a cup of chopped pecans in the bottom of the pie shell.|
|Pour the syrup mixture over the chopped pecans.|
|Bake in a pre-heat 350 degree oven for 50 to 60 minutes, until the edges are set and the center still jiggles a little.|
Allow the pie to set for a few hours, preferably overnight.
Serve thin slices because it is pretty rich; and top those slices with a dollop of whipped cream.
SOUTHERN PECAN PIE
Makes one 9 inch pie
1 Prepared, unbaked pie shell
6 Tbsp. Butter, softened at room temperature
¾ cup Light brown sugar
1 cup Cane syrup
1 tsp. Vanilla extract
½ tsp. Salt
1 cup Chopped pecans
1 cup Whole pecan halves
1. Pre-heat oven to 350 degrees.
2. In a medium bowl cream the butter and light brown sugar. Whisk in the cane syrup until smooth. Whisk the eggs, vanilla and salt.
3. Spread the chopped pecans in the bottom of the pie shell in an even layer.
4. Slowly pour the syrup mixture over the chopped nuts.
5. Arrange the pecan halves in an attractive manner on the top of the pie.
6. Place a pie ring, or a ring made of aluminum foil on the edge of the pie crust. Bake for 50 to 60 minutes rotating the pie halfway through cooking. The pie is done when the edges are set but the center is slightly jiggly.
7. Cool for several hours; overnight is best. Serve at room temperature with whipped cream.
You may also like:
|Pumpkin Cheesecake Chocolate Chip Cookie Bars|
|Chocolate Caramel Krispy Pretzel Treats|
This recipe was shared at:
The Weekend Potluck