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