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Steen's Pecan Pie - Best I've Ever Tasted
Posted on 9/20/18 at 12:24 am
Posted on 9/20/18 at 12:24 am
Always enjoyed pecan pie. Decided to make my own and try the recipe on the bottle of Steen's cane syrup. Damn if it doesn't make a huge difference. Looking back, it seems most pies are probably made with Karo / corn syrup - which makes a 'sweet' filling - but this cane syrup really gives the filling a strong flavor. Reminds me of pralines.
I followed the recipe exact this time. I might modify it slightly next round, just to test things. (use brown sugar instead of white, add a tablespoon or two of bourbon for flavor). One thing I noticed is that when microwaved for 20 seconds, the filling is a *little* runny. Maybe a third egg would tighten it up. Anyone play with the Steen's recipe and share their adjustments?
STEEN'S SOUTHERN GENTLEMAN PECAN PIE
Ingredients
1/4 cup butter or margarine
1/4 tsp salt
1 tbsp all-purpose flour
1 cup pecans
1 tbsp cornstarch
2 eggs
1 1/2 cups Steen's Pure Cane Syrup
1 tsp vanilla
1/2 cup sugar
Unbaked pastry for 1 medium sized pie
Instructions
Melt the butter, add flour and cornstarch and stir until smooth. Then add syrup, sugar, and salt and boil 3 minutes. Cool. Add beaten eggs, nuts and vanilla, blending well. Pour into pan lined with unbaked pastry. Bake in hot oven at 450 degrees for 10 minutes, then reduce to 350 degrees and bake 30 to 35 minutes.
STEEN'S PECAN PIE
I followed the recipe exact this time. I might modify it slightly next round, just to test things. (use brown sugar instead of white, add a tablespoon or two of bourbon for flavor). One thing I noticed is that when microwaved for 20 seconds, the filling is a *little* runny. Maybe a third egg would tighten it up. Anyone play with the Steen's recipe and share their adjustments?
STEEN'S SOUTHERN GENTLEMAN PECAN PIE
Ingredients
1/4 cup butter or margarine
1/4 tsp salt
1 tbsp all-purpose flour
1 cup pecans
1 tbsp cornstarch
2 eggs
1 1/2 cups Steen's Pure Cane Syrup
1 tsp vanilla
1/2 cup sugar
Unbaked pastry for 1 medium sized pie
Instructions
Melt the butter, add flour and cornstarch and stir until smooth. Then add syrup, sugar, and salt and boil 3 minutes. Cool. Add beaten eggs, nuts and vanilla, blending well. Pour into pan lined with unbaked pastry. Bake in hot oven at 450 degrees for 10 minutes, then reduce to 350 degrees and bake 30 to 35 minutes.
STEEN'S PECAN PIE
7
Posted on 9/20/18 at 12:48 am to Smeg
Serious question...
Does it taste like Steen's, because I cannot stand that stuff. It the "Miracle Whip" of the syrup world.
Does it taste like Steen's, because I cannot stand that stuff. It the "Miracle Whip" of the syrup world.
Posted on 9/20/18 at 1:02 am to theantiquetiger
If you hate the flavor of Steen's, I wouldn't recommend this recipe.
It's a huge component (1 1/2 cups), so of course it makes a big impact on the overall taste. The pie might not have the 'bite' you'd get from putting a teaspoon of straight syrup in your mouth, but the flavor is still there... just a little more mild.
It's a huge component (1 1/2 cups), so of course it makes a big impact on the overall taste. The pie might not have the 'bite' you'd get from putting a teaspoon of straight syrup in your mouth, but the flavor is still there... just a little more mild.
Posted on 9/20/18 at 3:22 am to Smeg
I’ll have to try Steen’s. After making one with maple syrup last year, I’ll never go back to the corn syrup version. It wasn’t as thick, but the flavor was wayyy better.
Posted on 9/20/18 at 5:31 am to theantiquetiger
quote:
Does it taste like Steen's, because I cannot stand that stuff. It the "Miracle Whip" of the syrup world.
Posted on 9/20/18 at 7:44 am to Smeg
Bet that is one helluva pie!
Got me wanting pie now. There was a Baptist Church that had a bake sale every other Sunday. These two old ladies were the Stars. One made her version of a Shoo-Fly-Pie (Sweet pie dough and essentially a Steens custard filling) and the other made these Majestic Lemon meringue pies with the biggest toasted meringue tops I've ever seen.
Got me wanting pie now. There was a Baptist Church that had a bake sale every other Sunday. These two old ladies were the Stars. One made her version of a Shoo-Fly-Pie (Sweet pie dough and essentially a Steens custard filling) and the other made these Majestic Lemon meringue pies with the biggest toasted meringue tops I've ever seen.
Posted on 9/20/18 at 8:20 am to theantiquetiger
quote:
Does it taste like Steen's, because I cannot stand that stuff.
You really need to see a doctor about that.
Posted on 9/20/18 at 8:32 am to theantiquetiger
quote:
Does it taste like Steen's, because I cannot stand that stuff. It the "Miracle Whip" of the syrup world
Can I get 2 downvotes for this?? Your credibility is in question antique.
Posted on 9/20/18 at 8:42 am to Smeg
The Steens syrup cake is good too.
Posted on 9/20/18 at 9:04 am to theantiquetiger
I agree, steens is nasty
Posted on 9/20/18 at 9:29 am to Smeg
One of the best pecan pies you can buy is at a little place on US65 in Waterproof, LA. I think it’s called Plantation Pecan. Speed limit is 45. Not 46.
Posted on 9/20/18 at 10:23 am to Btrtigerfan
The recipe on the bottle is a good pie we usually make it for company cause it is a Local flavor (our house is surrounded with cane fields) We do use light brown sugar as well. Same amount all else the same.
Posted on 9/20/18 at 11:24 am to Smeg
I like this recipe and make it often, but i only use half the steens they say to use and add corn syrup. Gives a nice steens taste without it being overpowering imo.
Posted on 9/20/18 at 11:32 am to Btrtigerfan
quote:ever use this on pecan pie? If so, how much per pie?
Clear Gel is what you’re looking for here.
Posted on 9/20/18 at 11:59 am to Neauxla
Replace the flour with it. Use slightly less than the same amount. It will make the slices stand tall and proud like the ones a Piccadilly.
It’s also found in Cream of Crap canned soups. That’s why they thicken and emulsify so well in recipes.
It’s also found in Cream of Crap canned soups. That’s why they thicken and emulsify so well in recipes.
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