Lisa, our head chef and night kitchen manager, whips these pies up fresh daily for our guests in the restaurant. They go great with our homemade vanilla ice cream.
Recipe information
Yield
serves 6-8
Ingredients
4 tablespoons butter
3/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
3/4 cup cane syrup
3 eggs
1 teaspoon vanilla extract
1 cup pecan halves
One 9-inch pie crust
Preparation
Step 1
Preheat the oven to 325 degrees. Cream the butter, sugar, flour, and salt until smooth. Add the syrup, eggs, and vanilla, then fold in the pecans. Pour the filling into the pie crust and bake for 45 to 50 minutes or until firm to the touch.
Step 2
Serve the pie warm or cool.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
