Satsuma Cane Syrup Pecan Pie

If our talk of pies has you craving a sweet treat and you can't wait for the first week of November for Mrs. Chauvin's next visit to the Tuesday market, give this delicious and seasonal pie a try!


  • 5 eggs, beaten
  • 1-1/4 cups Karo light corn syrup
  • 1/2 cup sugar
  • 1/3 cup satsuma juice
  • 1/4 cup cane syrup
  • 3 tablespoons grated satsuma rind
  • 1-1/4 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1 unbaked 9-inch deep-dish pastry shell
  • pecan halves


Preheat oven to 350 degrees.

In a mixing bowl, combine eggs, corn syrup, sugar, satsuma juice, cane syrup, satsuma rind, flour, and salt; beat at medium speed of electric mixer until well blended. Stir in chopped pecans. Pour mixture into pastry shell and arrange pecan halves on top.

Bake at 350 degrees for 55 to 60 minutes. Cool pie for 8 to 10 hours or overnight. Cut into wedges to serve.

Makes 1 9-inch deep-dish pie

Recipe compliments of market shopper

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.