Just in time for Thanksgiving, Steen’s pecan pie recipe might prompt a new tradition at your celebration.
SHED co-owners Doug Lipton and Cindy Daniel are from the South and they’ve brought some of its finest products along with them. Steen’s Cane Syrup has been an essential taste of the South for over a century and is a wonderful replacement in recipes that call for corn syrup or honey. This classic pecan pie recipe comes from the Steen’s catalogue and is used faithfully in Southern homes. We like to employ good pecans from Texas when we can find them.
Steen’s Pecan Pie
¼ cup butter or margarine
1 tbsp all purpose flour
1 tbsp cornstarch
1 ½ cups Steen’s syrup
½ cup sugar
¼ tsp salt
1 cup pecans
1 tsp vanilla
Unbaked pastry for 1 medium-sized pie
Melt the butter, add flour and cornstarch and stir until smooth.
Add Steen’s syrup and sugar and boil 3 minutes. Cool.
Add beaten eggs, nuts, and vanilla, blending well.
Pour into pan lined with unbaked pastry.
Bake in hot oven (450°F) 10 minutes, then reduce to 350°F and bake 30 to 35 minutes.