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  • Writer's pictureTommy Centola

Steen's Pecan Pie

I have always used light corn syrup when making pecan pie. Chef Frank Brigtsen uses dark corn syrup. I never thought to use cane syrup instead of corn syrup. Next pecan pie, I will.

¼ cup butter

1 Tbsp all-purpose flour

1 Tbsp cornstarch

1 ½ cups Steen’s Pure Cane Syrup

½ cup sugar

2 eggs

1 cup pecans

1 tsp vanilla

¼ tsp salt

1 unbaked pie pastry shell

Preheat oven to 450 degrees.

In a heavy saucepan, melt butter over medium heat. Add flour and cornstarch and stir until smooth. Add syrup and sugar. Bring to a boil. Boil three minutes. Remove from heat and allow the mixture to cool down. Beat eggs in a bowl, then add to the mixture along with pecans, vanilla and salt. Blend well then spoon the mixture into unbaked pie shell. Bake for 10 minutes at 450 degrees. Reduce temperature to 350 degrees and bake 30-35 minutes. Remove from oven and place on rack to cool.


Good Cooking, Good Eating and Good Living!!!

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