Ingrients & Directions
5 Eggs
1 c Raw sugar
6 tb Melted butter
1 1/2 c Sugar cane syrup*
1/2 ts Salt
1 1/2 ts Vanilla
1 1/2 c Pecan halves (un chopped)**
* NOTE #1 — Any syrup can be substituted but pure sugar cane syrup is
best.
**NOTE #2 — I used 3 cups of pecan halves in each pie.
Place unbaked pie shell pastry in a 9″ pie pan and fill with pecan halves,
Beat eggs and raw sugar. Add cane syrup, salt, vanilla, and butter. Mix
well. Pour over the pecans in the unbaked 9-inch pie shell .
Bake until filling is set, about 1 hour and 15 minutes at 325 degrees F or
an hour at 350 degrees F.
***NOTE #3 — The pecan halves make it hard to slice the cooled pie. Use
an electric knife if possible. If not, use a SHARP serrated knife.
Yields
1 Pie