Recipe of the Week


Prep Time: 1 Hour
Yields: 8–10 Servings

The abundance of pecans has made this pie a staple on the Southern table. There are innumerable recipes for pecan pie across the South. Here we have substituted the traditional ingredients of white sugar and light corn syrup with brown sugar and cane syrup to give the pie a little extra Louisiana flair.

1 cup chopped pecans
¼ pound butter
3 eggs
1 cup brown sugar
¾ cup Louisiana cane syrup
¼ cup honey
2 tbsps pure vanilla extract
pinch of nutmeg
pinch of cinnamon
1 ounce bourbon
1 (9-inch) uncooked pie shell

Preheat oven to 425°F. In a sauté pan, melt butter over medium-high heat until slightly browned around edges, creating a nutty flavor. Cool butter slightly and pour into a mixing bowl. One ingredient at a time, add eggs, brown sugar, cane syrup, honey and vanilla, blending well after each addition. Add all remaining ingredients except pecans. Whisk until completely smooth. Gently fold in pecans. Pour mixture into pie shell. Bake 10 minutes then reduce temperature to 385°F. Bake 35 additional minutes. Remove and allow to cool thoroughly before slicing. It is best to make the pie 1 day prior to serving and refrigerate it overnight to ensure a solid set.



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