Preparation / Directions:
* 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 325F or an hour at 350F.
***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.
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