is a type of Chess Pie, based on sugar, syrup, butter and eggs and there are many variations (including Vinegar Pie). It’s hard to find a good one in restaurants North of the Mason-Dixon Line.
The type and ratio of sugar and syrup determine how rich/hearty it turns out.
If you like extra rich, use molasses and dark brown sugar.
If you like it lighter use white Karo corn syrup and a lighter sugar.
You can experiment using honey, maple syrup, white sugar.
Traditionally pecan halves are intact but some folks like to chop and mix in, ‘decorating’ with halves around the edges. I cover the bottom of the pie crust with pecan halves. They rise to the top during baking. Continue reading