¼ cup butter
1 Tbsp all-purpose flour
1 Tbsp cornstarch
1 ½ cups Steen’s Pure Cane Syrup
½ cup sugar
2 eggs
1 cup pecans
1 tsp vanilla
¼ tsp salt
1 unbaked pie pastry shell
Preheat oven to 450 degrees. In a heavy saucepan, melt butter over medium heat. Add flour and cornstarch and stir until smooth. Add syrup and sugar. Bring to a boil. Boil three minutes. Remove from heat and allow the mixture to cool down. Beat eggs in a bowl, then add to the mixture along with pecans, vanilla and salt. Blend well then spoon the mixture into unbaked pie shell. Bake for 10 minutes at 450 degrees. Reduce temperature to 350 degrees and bake 30-35 minutes. Remove from oven and place on rack to cool. Yields 8 servings.
