In small saucepan, heat butter over medium-low heat until dark amber in color, being careful not to burn. Pour into bowl, scrapping all solids from pan, and allow to cool to room temperature.

Preheat oven to 375.

Whisk together eggs, brown sugar, vanilla and salt until well combined. – Stir cane syrup into cooled butter, add to egg mixture.

Place pecans into pie shell, leveling with hands. Pour egg mixture evenly over pecans. – Carefully place pie on parchment or foil lined sheet pan. Place in center rack of oven and lower oven temp to 350.

Bake for 45 minutes to 1 hour. Remove pie when cracks appear along outer edge and center still jiggles slightly. Tent loosely with foil if pecans on top begin to burn during baking.

Cool at room temp for at least 3 hours.

Make the glaze. In a small bowl, whisk together confectioners sugar and Steen’s until smooth.

Top cooled pie with toasted pecans and pour on the glaze.



9” Pie shell, frozen or chilled
½ Cup Butter
3 Large eggs
1 Cup Light brown sugar
½ Tsp Vanilla extract
¼ Tsp Salt
½ Cup Steen’s Cane Syrup
2 Cups Toasted pecans



1 Cup Toasted pecans
1 Cup Confectioners sugar
½ Cup Steen’s Cane Syrup