• Tommy Centola

Satsuma Cane Syrup Pecan Pie

Here is a twist on a classic southern dessert. The addition of the satsuma juice makes this dish irresistible. It a great combination of these two southern ingredients.


1 (9-inch) Deep-Dish Pie Shell

5 Eggs, lightly beaten

1 1/4 cups Light Corn Syrup

1/2 cup Sugar

3 tablespoons Satsuma Zest

1/3 cup fresh Satsuma Juice

1/4 cup Cane Syrup

1 1/4 tablespoon All-Purpose Flour

1 teaspoon Cinnamon

1/4 teaspoon Salt

1 cup chopped Pecans

1 cup Pecan Halves


Preheat oven to 350℉.


IN a large bowl, combine eggs, corn syrup, sugar, satsuma zest and juice, cane syrup, flour, cinnamon and salt; mix well until blended. Stir in chopped pecans. Pour mixture into pie shell, and arrange pecan halves on top. Bake for 55 to 60 minutes. Let cool completely before serving.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!


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